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食品与发酵工业  2020, Vol. 46 Issue (14): 198-203    DOI: 10.13995/j.cnki.11-1802/ts.023734
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于全二维气相色谱-飞行时间质谱及感官分析的中法白兰地香气特征研究
李元一1,2,3, 邢可馨1,2,3, 张葆春4, 申春华4, 徐岩1,2,3, 唐柯1,2,3*
1(江南大学,工业生物技术教育部重点实验室,江苏 无锡,214122)
2(食品科学与技术国家重点实验室,江苏 无锡,214122)
3(江南大学 生物工程学院,江苏 无锡,214122)
4(烟台张裕葡萄酿酒股份有限公司,山东 烟台,264000)
Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis
LI Yuanyi1,2,3, XING Kexin1,2,3, ZHANG Baochun4, SHEN Chunhua4, XU Yan1,2,3, TANG Ke1,2,3*
1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
2(State Key Laboratory of Food Science & Technology, Wuxi 214122, China)
3(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
4(ChangYu Group Company Ltd.,Yantai 264000, China)
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摘要 以中国烟台地区和法国干邑地区的9种白兰地为研究对象,通过顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合全二维气相色谱-飞行时间质谱(comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry,GC×GC-TOFMS)和感官分析对其香气特征性进行探讨。结果显示,HS-SPME-GC×GC-TOFMS共鉴定出512种挥发性化合物,其中酯类化合物最多,其次是醇类,芳香族和羰基类化合物。应用香气数据库筛选出157种具有香气特征的挥发性化合物进行半定量计算,采用单因素方差分析结合热图分析发现中国白兰地在香气化合物的种类与含量上明显区别于法国白兰地。感官分析Napping®结果表明香料、焦糖、干果、奶油是中国烟台白兰地区别于法国干邑白兰地的主要香气感官特征。该研究丰富了我国白兰地的风味化学理论体系,同时对我国白兰地生产中风味调控也提供了一定的借鉴依据。
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李元一
邢可馨
张葆春
申春华
徐岩
唐柯
关键词:  白兰地  全二维气相色谱-飞行时间质谱  Napping®  香气特征    
Abstract: The aroma characterization of nine brandies from Yantai (China) and Cognac (France) were analyzed by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) and sensory analysis. The results showed that 512 volatile compounds were identified by HS-SPME-GC×GC-TOFMS. Among these compounds, esters were the most, followed by alcohols, aromatics and carbonyls. Semi-quantitative analysis was conducted on 157 volatile compounds, which were selected from the aroma database. Application of one-way ANOVA combined with heat map analysis indicated that Chinese brandy was significantly different from French brandy in species and concentration of aroma compounds. The results of Napping® revealed that spice, caramel, dried fruits and cream were the main aroma sensory characterization that distinguished brandies from Yantai (China) and Cognac (France). This research enriches the theoretical system of flavor chemistry of brandy and provides some reference for the regulation of flavor in Chinese brandy production.
Key words:  brandy    comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry    Napping®    aroma characterization
收稿日期:  2020-02-23                出版日期:  2020-07-25      发布日期:  2020-08-17      期的出版日期:  2020-07-25
基金资助: 国家重点研发计划(2016YFD0400500);国家轻工技术与工程一流学科自主课题(LITE2018-12)
作者简介:  硕士研究生(唐柯副教授为通讯作者,E-mail:tandy81@163.com)
引用本文:    
李元一,邢可馨,张葆春,等. 基于全二维气相色谱-飞行时间质谱及感官分析的中法白兰地香气特征研究[J]. 食品与发酵工业, 2020, 46(14): 198-203.
LI Yuanyi,XING Kexin,ZHANG Baochun,et al. Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis[J]. Food and Fermentation Industries, 2020, 46(14): 198-203.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023734  或          http://sf1970.cnif.cn/CN/Y2020/V46/I14/198
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