运用液液萃取与气相色谱-质谱联用技术,研究美国、法国与中国中度烘烤程度橡木片的挥发性化合物。共分离和检测出85种挥发性化合物,包括2种萜烯醇类、1种醛类、7种有机酸类、2种酯类、3种内酯类、7种芳香族类、6种酮类、15种呋喃类、34种酚类,以及8种其他化合物。酚类化合物在橡木中种类较多,浓度较高。定量结果表明,丁香醛、香兰素、糠醛、5-羟甲基糠醛等物质质量浓度较高,对橡木的整体风味影响较大。从呋喃类、橡木内酯、香兰素和丁香醛等化合物比较看,中国橡木与美国橡木类似。

The volatile compounds of oak chips from America,France,and China with medium toasting level were studied by using liquid-liquid extraction coupled with gas chromatography-mass spectrometry.A total of 85 volatile compounds were detected and identified,including 2 terpenoid alcohols,1 aldehyde,7 fatty acids,2 esters,3 lactones,7 aromatic compounds,6 ketones,15 furanic compounds,34 phenolic compounds,and 8 others.Phenolic compounds had much more amount and concentrations in oak chips.The results showed that the concentrations of syringaldehyde,vanillin,furfural,and 5-hydroxymethylfurfural in oak chips were higher than that of others detected,and these compounds had great impact on the overall aroma and flavor of oak chips.Based on the comparison of furanic compounds,whiskey lactones,vanillion,and syringaldehyde,Chinese oak chips were more similar to American oak chips.