食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 243 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025000

分析与检测

采用GC-O-MS结合香气活力值分析兰陵美酒香气活性组分特征

  • 樊杉杉 ,
  • 管桂坤 ,
  • 苏雅芝 ,
  • 万自然 ,
  • 刘明坤 ,
  • 王涛 ,
  • 郭一民 ,
  • 徐岩 ,
  • 范文来 ,
  • 陈双
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  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(江南大学 酿造微生物与应用酶学实验室,江苏 无锡,214122)
    3(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
    4(山东兰陵美酒股份有限公司,山东 临沂,276000)
硕士研究生(范文来研究员和陈双副教授为共同通讯作者,E-mail:wenlaifan@jiangnan.edu.cn; shuangchen@jiangnan.edu.cn)

收稿日期: 2020-07-09

  修回日期: 2020-08-10

  网络出版日期: 2021-02-03

基金资助

国家自然科学基金项目(31530055);国家重点研发项目(2018YFC1604100);江苏省研究生科研与实践创新计划项目(KYCX20_1949)

收起

Characterization of the aroma-active components in Lanling Meijiu based on GC-O-MS and OAV

  • FAN Shanshan ,
  • GUAN Guikun ,
  • SU Yazhi ,
  • WAN Ziran ,
  • LIU Mingkun ,
  • WANG Tao ,
  • GUO Yimin ,
  • XU Yan ,
  • FAN Wenlai ,
  • CHEN Shuang
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, Wuxi 214122, China)
    3(Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China)
    4(Shandong Lanling Wine Co. Ltd., Linyi 276000, China)

Received date: 2020-07-09

  Revised date: 2020-08-10

  Online published: 2021-02-03

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摘要

采用感官为导向的风味化学分析方法对兰陵美酒的香气活性组分特征进行解析。首先采用描述性感官分析技术构建了兰陵美酒香气轮廓图,结果显示兰陵美酒具有花果香、醇香、焦糖和酱香等突出的香气特征。进一步采用顶空固相微萃取(headspace solid phase microextraction, HS-SPME)和液液萃取(liquid-liquid extraction, LLE)前处理方法结合气相色谱-嗅闻-质谱联用仪(gas chromatography-olfactometry-mass spectrometry, GC-O-MS)在兰陵美酒中共解析出酯类、醇类、有机酸类、酚类、醛酮类等50种香气活性化合物。基于香气活性组分的精确定量和香气活力值(odor activity value, OAV)分析发现乙酸乙酯、丁酸乙酯、戊酸乙酯、己酸乙酯、辛酸乙酯、异戊醇、苯乙醇、苯甲醛、苯乙醛、香兰素、γ-壬内酯和4-乙烯基愈创木酚等香气化合物是构成兰陵美酒香气特征的关键香气化合物。

关键词： 兰陵美酒; 感官分析; GC-O-MS; 香气组分; 香气活力值(OAV)

本文引用格式

樊杉杉 , 管桂坤 , 苏雅芝 , 万自然 , 刘明坤 , 王涛 , 郭一民 , 徐岩 , 范文来 , 陈双 . 采用GC-O-MS结合香气活力值分析兰陵美酒香气活性组分特征[J]. 食品与发酵工业, 2021 , 47(1) : 243 -249 . DOI: 10.13995/j.cnki.11-1802/ts.025000

Abstract

The sensory-directed analysis method was used to analyse the aroma-active components of Lanling Meijiu, a northern style Chinese rice wine. Firstly, the aroma profile was constructed by quantitative descriptive analysis. The results showed that Lanling Meijiu had strong soy aroma, floral, alcoholic and caramel notes. A total of 50 aroma compounds were identified by headspace solid phase microextraction and liquid-liquid extraction combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), including esters, alcohols, acids, phenols, aldehydes and ketones. Based on the precise quantification and odor activity value (OAV) calculation, ethyl acetate, ethyl butanoate, ethyl valerate, ethyl hexanoate, ethyl octoate, isoamyl alcohol, phenethyl alcohol, benzaldehyde, phenylacetaldehyde, vanillin, γ-nonalactone and 2-methoxy-4-vinylphenol could be potentially important to the overall aroma profile of Lanling Meijiu.

Key words： Lanling Meijiu; sensory analysis; GC-O-MS; aroma compounds; OAV

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