采用气相色谱-质谱联用法研究6种不同品牌青稞酒中主体风味,用谱库进行检索和保留指数验证。结果表明,在6种品牌青稞酒中共鉴定出57种主体风味,包括酯类、醇类、烷烃类、芳香类、醛类、酮类、杂环类、酸类、酚类,共计9类物质。其中醇类的相对含量最高,范围在61%~90%之间;酯类其次,相对含量在4%~24%之间;酸类和醛类的相对含量均在1.8%~5%之间。其中异戊醇、β-苯乙醇、异丁醇、乙酸乙酯、乙酸异戊酯、己酸乙酯是重要的香气活性物质,对青稞酒风味有重要贡献。6种品牌的青稞酒的化合物种类差异并不是非常显著,风味化合物的种类具有较强的稳定性和一致性。
The main flavor of 6 different brands of highland barley wine was studied by gas chromatography mass spectrometry (GC-MS), and the index was retrieved and retained by spectral library. The results showed that 57 kinds of main flavor were identified in 6 brands of highland barley wine, which were involved in a total of nine kinds of substances including esters, alcohols, alkanes, aromatic compounds, aldehydes, ketones, heterocycles, acids, and phenols. The relative content of alcohols was the highest, and the range is between 61%-90%. The relative content of esters was between 4%-24%. The relative contents of acids and aldehydes were between 1.8%-5%. Wherein isoamyl alcohol, phenylethyl alcohol, isobutyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate were aroma active materials and had an important contribution to the highland barley wine flavor. The differences of the compounds of 6 brands of highland barley wine were not very significant, and the flavor compounds had strong stability and consistency.
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