利用固相微萃取与气相色谱-质谱联用分析了酿造大麦Sabastian中的挥发性风味物质组成,共分析鉴定出31种挥发性物质,其中对酿造麦芽风味贡献较大的化合物有:醛类化合物13种占总峰面积的74.65%,醇类化合物7种占总峰面积的4.63%,酮类2种占总峰面积的0.18%,酸类一种占总峰面积的0.62%,其它类化合物8种占总峰面积的11.84%;含量较高的成分为异戊醛、2-甲基丁醛和正己醛,其峰面积相对百分比分别达到26.31%、24.69%和12.87%,搞清了酿造大麦嗅感物质的组成。
In this paper,volatile compounds identified from malt were investigated by solid phase microextraction(SPME) combine with GC-MS.A total of thirty-one volatiles had great contribution to brewing malt flavor,including thirteen aldehydes,seven alcohols,two ketones,one acid and eight other compounds.The amounts of 3-methylbutanal,2-methylbutanal and hexanal,commonly considered as key odorants in barley and malt,were 26.31%,24.69% and 12.87% respectively.
