白酒风味物质研究方法的回顾与展望

Current practice and future trends of aroma and flavor of Chinese liquor(baijiu)

本文主要回顾了我国白酒中风味化合物检测的气相色谱-闻香法(gas chromatography-olfactometry,GC-O)、定量方法、香气活力(OAV)检测以及风味物质鉴定方法(即风味物质重构与缺失试验)。GC-O技术已经全面应用于我国浓香型、清香型、酱香型、兼香型、老白干香型和药香型白酒中。用于我国白酒风味物质定量的技术主要有直接进样的气相色谱-氢火焰化离子检测器(GC-FID)、液液微萃取(LLME)、固相微萃取(SPME)、搅拌子吸附萃取(SBSE)结合气相色谱-质谱(GC-MS)技术等。通过测定我国白酒中香气化合物阈值,计算各香气化合物的OAVs。目前风味重构与缺失试验仅仅用于浓香型与清香型白酒。己酸乙酯、β-大马酮以及土味素是我国白酒中重要的气味化合物。

Gas chromatography-olfactometry (GC-O), quantitation, calculation of odor activity values (OAVs), aroma recombination, and omission experiments of flavor compounds of Chinese liquor (baijiu) were reviewed in this paper. GC-O technology has been applied to the strong aroma (nongxiang), light aroma (qing-xiang), soy-sauce aroma (jiangxiang), complex aroma (jianxing), laobaiganxiang, and herb-like aroma type liquors. Quantitation technology included gas chromatography-flame ionization detector (GC-FID) of direct injection, liquid-liquid microextraction (LLME), solid-phase microextraction (SPME), and stir bar sorptive ex-traction (SBSE) coupled with gas chromatography-mass spectrometry (GC-MS). After determination of odor thresholds of aroma compounds from Chinese liquors, OAVs of odor compounds were obtained. Aroma recom-bination and omission experiments of aroma compounds from strong and light aroma type liquors were re-searched. Ethyl hexanoate,β-damascenone, and geosmin were important odorants of Chinese liquor.