该文采用液液萃取结合气相色谱-质谱(gas chromatography-mass,GC-MS)对4种芝麻香型白酒中的挥发性成分进行分析和鉴定。对峰型较好且峰面积大于3倍背景噪声值的57种成分进行定量分析,并结合相关阈值进行香气活性值(odor activity value,OAV)分析,比较它们对整体香气的贡献程度。4种芝麻香型白酒中共定性出110种挥发性成分,其中酯类包括芳香族50种、酸类12种、醇类15种、醛酮类5种、缩醛类11种、吡嗪类物质4种,呋喃类7种,酚类2种,硫化物1种。景芝、傅谭春52、傅谭春46、梅兰春4种芝麻香型白酒的总酯相对含量分别为75.15%、57.42%、68.81%、51.65%,均占据着主导地位。在梅兰春和景芝2种芝麻香型白酒中检测到3-甲硫基丙醇,而傅谭春52和傅谭春46两种酒中未检出。4种芝麻香型白酒中香气活力值(OAV)≥1的化合物有30种,景芝中OAV≥1的成分共有22种;傅谭春52有28种;傅谭春46为17种;梅兰春18种。4种酒中己酸乙酯OAV值除傅谭春46外,其他3种酒OAV & gt;10 000。
The odor-active compounds in four Chinese sesame-flavor Baijiu were extracted and analyzed by liquid-liquid extraction and gas chromatography-mass (GC-MS) respectively. Fifty-seven odor-active compounds were quantitated by GC-MS and their contributions to aroma was ranked by odor activity value (OAV). A total of one hundred and ten compounds were characterized including fifty types of esters and aromatic compounds, twelve types of acids, fifteen types of alcohols, eleven types of aldehydes, seven types of furans and five types of ketones, two types of phenols, four types of Pyrazines and 3-Methylthiopropanol. As the predominant component in the four detected brand of Chinese Baijiu, Jingzhi, Fu Tan Chun 52, Fu Tan Chun 46 and Mei Lanchun, ester accounting for 75.15%, 57.42%, 68.81% and 51.65%, respectively. The 3-methylthiopropanol could be found in Jingzhi and Mei Lanchun, but not in others. The results of OAVs showed that there were totally thirty compounds with OAVs ≥1 in Sesame-flavor Chinese Baijiu and 21, 28, 17 and 18 species presented in Jingzhi, Fu Tan Chun 52, Fu Tan Chun 46 and Mei Lanchun respectively. In which ethyl hexanoate made the greatest contributions (OAVs ≥10 000) to the flavor in the 4 Chinese sesame-flavor Baijiu, followed by ethyl butyrate, ethyl isovalerate, aldehyde.
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