基于GC-O-MS和OAV法鉴定西凤酒中关键香气成分

Identification of Key Aroma Components in Xifeng Liquor Based on GC-O-MS and OAV Methods

采用顶空-固相微萃取(Headspace Solid-Phase Microextraction,HS-SPME)和气相色谱-嗅闻-质谱联用(Gas Chromatography-Olfactory-Mass Spectrometry,GC-O-MS)技术结合香气活度值(Odor Activity Value,OAV)分析鉴定西凤酒中关键香气成分。结果显示,鉴定出89种挥发性化合物,主要包含酯类60种,占相对总含量95.17%;其他还包括醇类12种、醛酮类9种等。经GC-O直接嗅辨分析共确定了5大类香气印象,分别为果香、酒香、木香、焦香和蜜香。综合OAV和GC-O-MS分析,最终确认丁酸乙酯、庚酸乙酯、己醛、戊酸乙酯、丁酸异戊酯、己酸乙酯、月桂酸乙酯可以表现出“果香”特征,且丁酸乙酯、己醛、庚酸乙酯、戊酸乙酯、辛酸乙酯对“果香”具有较大的贡献(245.0<OAV<5253.0);3-苯基丙酸乙酯、苯乙酸乙酯可以表现出“蜜香”特征。己酸乙酯确为西凤酒“酒香”的最大贡献者(OAV=11205.49)。

In this paper,solid phase microextraction(SPME)and gas chromatography olfactory mass spectrometry(GC-O-MS)were used to analyze and identify key aroma components in Xifeng liquor,combined with odor activity value(OAV)analysis.The results showed that 89 volatile compounds were identified,mainly including 60 esters,accounting for 95.17%of the relative total content;Other categories include 12 alcohols and 9 aldehydes and ketones.Through GC-O direct olfactory analysis,a total of 5 types of aroma impressions were identified,namely fruit aroma,wine aroma,wood aroma,caramel aroma,and honey aroma.Based on comprehensive OAV and GC-O-MS analysis,it was finally confirmed that ethyl butyrate,ethyl heptanate,hexanal,ethyl valerate,isoamyl butyrate,ethyl hexanoate,and ethyl laurate can exhibit"fruit aroma"characteristics,and ethyl butyrate,hexanal,ethyl heptanate,ethyl valerate,and ethyl octanoate have a significant contribution to“fruit aroma”(245.0<OAV<5253.0);Ethyl 3-phenylpropionate and ethyl phenylacetate can exhibit“honey aroma”characteristics.Ethyl caproate is indeed the largest contributor to the“wine aroma”of Xifeng liquor(OAV=11205.49).