不同桂花酒质量与香气成分分析

Quality and Aroma Components Analysis of Different Osmanthus Liqueurs

为研究不同桂花酒的质量与香气成分的区别,采用气相色谱-质谱联用仪(GC-MS)对自制桂花酒、市售桂花酒、桂花提取液及桂花酒基酒4个样品的香气成分进行测定,通过理化分析方法、人工及电子舌滋味分析系统对自制桂花酒及市售桂花酒的功效性成分含量、感官及滋味进行检测及评价。GC-MS结果表明,4个样品中共鉴定出82种香气成分,并分别检测出71种、48种、55种、55种化学成分,其中34种成分已见于桂花及桂花酒相关文献报道;理化结果显示,市售桂花酒在功效成分总黄酮及总多酚的含量上占优势,自制桂花酒GC-MS成分种类较市售桂花酒多,但市售桂花酒的桂花特征香气成分含量较高;感官评价及电子舌滋味分析结果表明,自制桂花酒桂花香气更丰富饱满,市售桂花酒在桂花风格典型性方面更加显著。本研究为鉴定不同桂花酒的质量及研发风格更加典型的桂花酒提供了理论依据。

In order to study the difference in quality and aroma components of different osmanthus liqueurs,gas chromatographymass spectrometry(GC-MS)was used to determine the aroma components of the four samples(self-produced osmanthus liqueur,commercially available osmanthus liqueur,osmanthus extract,base liquor).Physicochemical analysis,sensory evaluation and electronic tongue analysis were carried out to evaluate the functional components content and sensory quality of the self-produced osmanthus liqueur and the commercially available osmanthus liqueur.Through GC-MS,a total of 82 aroma components were identified in the four samples,and 71,48,55 and 55 components were detected respectively,of which 34 components were reported in previous literature.The physicochemical analysis showed that the commercially available osmanthus liqueur had higher contents of total flavonoids,total polyphenols and characteristic aroma components than the self-produced osmanthus liqueur,while the self-produced osmanthus liqueur had a higher number of aroma components.The sensory evaluation and electronic tongue analysis results indicated that the self-produced osmanthus liqueur had richer and fuller osmanthus aroma,while the commercially available osmanthus liqueur had more typical osmanthus style.This study has provided a theoretical basis for the identification of different osmanthus liqueurs and the development of new osmanthus liqueur products.