为了解不同品种青稞原料对青稞酒主体风味物质的影响,以7个不同品种的青稞及其酿造出的青稞酒为研究对象。采用气相色谱-质谱联用法,利用谱库进行检索和保留指数验证。结果表明,青稞原料和青稞酒中均鉴别出了50多种风味物质,主要包括醇类、醛类、酸类、酯类、烷烃类、烯烃类、其他类(酮类、苯类、萘类、酚类)。青稞原料中含量最高的风味物质是醛类,其相对含量在35%～65%,其次是醇类化合物,相对含量在15%～26%;而青稞酒中含量最高的是醇类物质,相对含量在76%～88%,其次为酯类化合物,相对含量在6%～13%。不同品种青稞及酿造出的传统青稞酒在主体风味化合物种类上差异不显著,风味化合物的种类具有较强的稳定性和一致性,但在风味化合物的含量上存在明显差异。
This paper aimed at the effect of seven kinds of barley on the barley wine and the relationship of the flavor components between them. The mass spectrum peaks were retrievaled in the spectral database by gas chromatography-mass spectrometry. The results showed that more than 50 kind of flavoring components have been identified from barley and barley wine. It mainly included alcohols, aldehydes, acids, esters, alkanes, alkenes and other components (ketones, benzene, naphthalene, phenols). The dominant flavor components were aldehyde and alcohol which accounting for 35%~65% and 15%-26% respectively in barley. While in barley liquor, alcohol and ester were predominant which accounting for 76%-88% and 6% - 13% respectively. There were no significant difference in the main flavor species between different barley liquor fermented from different varieties of barley. The obvious differences were observed in the content of flavor compounds even though the flavor species kept strong stability and consistency in barley liquor.
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