同时蒸馏萃取结合气相色谱-质谱联用解析不同酿酒原料蒸煮香气成分

Simultaneous distillation extraction combined with GC-MS to analyzesteaming aroma composition of different brewing materials

为了探究不同酿酒原料蒸煮香气及混蒸混烧工艺对白酒风味组的影响,利用同时蒸馏萃取(simultaneous distillation extraction,SDE)结合气相色谱-质谱联用技术分别对6种不同原料(高粱、大米、玉米、糯米、小麦及其组合)的蒸煮香气及其与酒醅混合蒸煮的香气进行解析,并结合香气活度值(odor activity value,OAV)找出其中重要的香气物质。结果表明,原料蒸煮的重要香气物质有2-正戊基呋喃、己醛、己酸、十四酸乙酯、1-辛烯-3-醇、戊酸乙酯、反-2-庚烯醛和反-2-辛烯醛。粮醅混蒸(即原料与酒醅混蒸)的重要香气物质有2-正戊基呋喃、己醛、异戊酸乙酯、丁酸丙酯、己酸甲酯、戊酸异戊酯、4-甲基戊酸、壬酸和肉豆蔻酸等,这些香气物质在白酒中均有检测出,其中,异戊酸乙酯、丁酸丙酯、己酸甲酯、戊酸异戊酯、4-甲基戊酸、壬酸和肉豆蔻酸,可能主要来源于粮醅混蒸产生的香气物质,而2-正戊基呋喃和己醛可能主要来源于原料的蒸煮香气。

To investigate the effects of steaming aromas of different brewing raw materials and mixed steaming and firing processes on the flavor groups of Baijiu,the steaming aromas of six different raw materials(sorghum,rice,corn,glutinous rice,wheat,and their combinations)and their mixed steaming aromas with Baijiu were analyzed separately using(simultaneous distillation extraction)SDE combined with GC-MS techniques,and the important aroma substances were identified in combination with OAV.Results showed that the important aromatic substances of the steaming raw material were 2-pentylfuran,hexanal,hexanoic acid,ethyl-tetradecanoate,1-octen-3-ol,ethyl pentanoate,trans-2-heptenal,and trans-2-octenal.The important aroma substances from the mixed steaming of raw materials and fermented grains include 2-pentylfuran,hexanal,ethyl isovalerate,propyl butyrate,methyl caprylate,isoamyl valerate,4-methylpentanoic acid,nonanoic acid,and myristic acid,which were detected in Baijiu,among which,ethyl isovalerate,propyl butyrate,methyl caprylate,isoamyl valerate,4-methylpentanoic acid,nonanoic acid,and myristic acid,which may mainly originate from aroma substances produced by mixing and steaming of raw materials and fermented grains,while 2-pentylfuran and hexanal may mainly originate from the steaming aroma of raw materials.