采用顶空固相微萃取-气质联用(solid phase micro-extration coupled with gas chromatography-mass spectrometry,SPME-GC-MS)技术,以黄酒的挥发性风味物质作为研究指标,比较了生麦曲、熟麦曲和混合曲酿造黄酒的挥发性风味物质的代谢差异。结果表明,生麦曲、熟麦曲和混合曲酿造的黄酒在挥发性风味物质的含量和种类上存在一定差异;采用电子鼻和电子舌对3组黄酒的滋味区分得知,熟麦曲和混合曲酿造黄酒的风味相似,但它们与生麦曲酿造黄酒的风味具有明显差异;通过主成分分析得知,高级醇和乙酯类物质的代谢差异是影响生麦曲、熟麦曲和混合曲酿造黄酒风味差异的主要因素,包括异戊醇、苯乙醇、异丁醇、乙酸乙酯、正己酸乙酯、月桂酸乙酯、辛酸乙酯、癸酸乙酯、乙酸异戊酯、苯甲酸乙酯、十四酸乙酯、软脂酸乙酯、油酸乙酯和亚油酸乙酯。研究结果初步阐明了生麦曲和熟麦曲在酿造黄酒的风味代谢差异,确定了主要的差异风味物质,为控制黄酒工业化生产过程中的风味提供了理论基础。
In this study, the metabolic differences of flavor compounds in Huangjiu fermented with different wheat Qu (raw wheat Qu (RWQ), cooked wheat Qu (CWQ) and mix raw-cooked wheat Qu (MWQ)) were compared by headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that there were some differences in the content and types of volatile flavor substances in Huangjiu made from RWQ, CWQ and MWQ. Using electronic nose and electronic tongue to distinguish the flavors of these three groups of Huangjiu, Huangjiu fermented with CWQ and MWQ exhibited similar flavor, while the flavor in Huangjiu fermented with RWQ was significantly different. According to the principal component analysis, higher alcohols and ethyl esters were responsible for the metabolic differences of flavor compounds in different wines during brewing, including isoamyl alcohol, 2-phenylethanol, isobutanol, ethyl acetate, ethyl hexanoate, ethyl dodecanoate, ethyl octanoate, ethyl decanoate, amyl acetate, ethyl benzoate, ethyl tetradecanoate, ethyl hexadecanoate, ethyl oleate and ethyl linoleate. The results preliminarily clarified the metabolic differences of flavor compounds in Huangjiu fermented with different wheat Qu, and the key flavor substances of metabolic differences were determined, which could provide a theoretical basis for controlling the flavor in the industrial production process of Huangjiu.
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