通过比较新型松茸黄酒不同发酵阶段(松茸提取液、前发酵前期、前发酵后期、后发酵后期)键合态、游离态香气物质的组成及含量的具体差异,为松茸类黄酒的风味特性研究提供科学依据。以自制新型松茸黄酒为研究对象,采用官能化聚苯乙烯/二乙烯苯萃取柱(Cleanert polar enhanced polymer-solid phase extraction, Cleanert PEP-SPE)对新型松茸黄酒游离态和键合态化合物进行分离,结合顶空固相微萃取技术结合气相色谱-质谱联用仪(headspace solid-phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS),对不同发酵阶段的新型松茸黄酒中游离态、键合态挥发性物质的种类和含量进行检测分析。结果显示,发酵过程中键合态、游离态香气成分共127种,其中键合态香气成分77种,主要以醇类、醛类和酚类为主(未检测到吡嗪类和呋喃类);游离态香气成分107种,以醇类和酯类为主(未检测到2-甲基丁醛等部分醛类),分析表明两种形态挥发性组分存在差异性,并在一定程度上互补。通过聚类分析和主成分分析,发现与键合态香气成分相比,发酵过程对游离态香气组成影响更大,特别是醇类、酯类、酸类及醛酮类等挥发性组分含量明显增加。
The composition and content of bonded and free aroma components in four fermentation stages (extracting solution of Tricholoma matsutake, start of primary fermentation, end of primary fermentation and end of post fermentation) of new-type of Tricholoma matsutake Huangjiu were compared, so as to provide scientific basis for its flavor characteristics. Taking the self-made Tricholoma matsutake Huangjiu as the research object, Cleanert PEP-SPE was used to separate the bonded and free volatile components of the Huangjiu, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and analyze the types and contents of volatile compounds. A total of 127 volatile components were detected , among which bonded volatile components were 77, mainly alcohols, aldehydes and phenols (pyrazines and furans were not detected),and free volatile components were 107, mainly alcohols and esters (aldehydes such as 2-methylbutyraldehyde were not detected). These results implied that there were differences and complementarities between the two forms of volatile components in the different fermentation stages of Tricholoma matsutake Huangjiu to a certain extent. In addition, the results of hierarchical cluster analysis and principal component analysis indicated that the fermentation process had a greater impact on the composition and content of free volatile components than that of bonded volatile components, especially the contents of volatile components such as alcohols, esters, acids, aldehydes, and ketones increased significantly.
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