长期贮存的某酱香型白酒风味物质成分变化分析

Analysis of Flavor Substance Component Change in a Maotai Flavored Liquor through a Long-Term Storage

采用固相微萃取-顶空-气质联用技术,对贮藏20年的某酱香型白酒进行香味化合物检测,与该酱香型白酒的新酒的挥发性成分进行比对,结合感官品评结果进行比较分析,再检测贮存前后的游离氨基酸变化情况,探索白酒长期贮存后的风味物质和游离成分的变化。结果表明,新酒有91种挥发性化合物被检出,其中包含酱香型代表化合物糠醛等。20年陈酒有56种挥发性化合物被检出,除了有酱香型代表化合物糠醛之外还有酱香关键化合物4-甲基吡嗪的前体物质乙偶姻。新酒和陈酒含有的16种游离氨基酸的含量都小于5 mg/100 m L。本研究为酱香型白酒陈化规律的研究提供了有益参考。

The aroma compounds of a Maotai-flavor liquor stored for 20 years were detected by solid phase microextractionheadspace-gas chromatography-mass spectrometry( SPME-HP-GCMS). The volatile components of the 20-year old liquor were compared with those of the new liquor of the same kind. Sensory evaluation of the two liquors were also conducted and compared.Further on,changes of free amino acids before and after storage were detected,all being done so as to analyze the change of flavor substances and free components after the storage. The results showed that 91 volatile compounds were detected in the new liquor,including furfural,which is the representative of maotai-flavor. 56 volatile compounds were detected in the 20-year old liquor.Besides furfural,the representative compound of maotai-flavor,there was also this substance ethyl conjugate,the precursor of 4-methyl-pyrazine which is the key maotai-flavor compound. The contents of 16 kinds of free amino acids both in the new liquor and the old are less than 5 mg/100 mL. This study provides a useful reference for the study of the aging rule of Maotai-flavor liquor.