采用顶空固相微萃取-气相色谱质谱技术(HS-SPME/GC-MS),跟踪检测了啤酒酿造过程中(R)-(-)-里那醇、S-(+)-里那醇、(R)-(+)-β-香茅醇、(S)-(-)-β-香茅醇、(+)-α-萜品醇、(-)-α-萜品醇、香叶醇、橙花叔醇等12种香气化合物。通过控制酿造过程中不同的香花添加工艺,发现在煮沸结束、回旋沉淀槽及主酵结束后添加香花工艺较煮沸结束前10 min添加工艺,能显著提高萜烯醇及其立体异构体保留在啤酒中的含量,其中对酒花香气具有重要贡献的四种萜烯醇:R-(-)-里那醇、香叶醇、R-(+)-β-香茅醇及橙花叔醇在啤酒中的含量范围分别为1.94~14.39μg/L、9.83~12.10μg/L、2.91~6.79μg/L、5.34~6.81μg/L,它们的风味强度OAV值范围在0.29~6.54,并对上述4种物质在啤酒发酵过程中的变化规律展开了进一步探究。结合感官评品结果显示,发现回旋沉淀槽添加香花工艺最好,主酵结束后添加香花工艺次之。

In this study,a method developed by our lab based on gas chromatography – mass spectrometry( GC/MS) coupled with headspace solid-phase micro-extraction was used to trace the content changes of( R)-(-)-linaloo,( S)-( +)-linaloo,S-(-)-β- citronellol,R-( +)-β-citronellol,( +)-α-terpineol,(-)-α-terpineol,geraniol and nerolidol derived from hops. The influences of different hopping regimes were evaluated during the mash process. As a result,compared to the before the end of boiling 10 min- hopping,the late-hopping,whirlpool tankhopping and fermetation end-hopping could significantly enhanced the remaining content of terpenols in the beer. The contents of( R)-(-)-linaloo,geraniol,R-( +)-β-citronellol,and nerolidol were 1. 94 ~ 14. 39 μg /L,9. 83 ~12. 10 μg /L,2. 91 ~ 6. 79 μg /L,and 5. 34 ~ 6. 81 μg /L,respectively. Their OAV were found to be in the range of0. 29 ~ 6. 54. So,we further investigated the biotransformation of four alcohols during fermentation of hopping regimes. Combined with the sensory evaluation of 4 hopping regimes for flavor in beer,it showed that whirlpool tankhopping produced better hoppy aroma than others.