The main flavor of 6 different brands of highland barley wine was studied by gas chromatography mass spectrometry (GC-MS), and the index was retrieved and retained by spectral library. The results showed that 57 kinds of main flavor were identified in 6 brands of highland barley wine, which were involved in a total of nine kinds of substances including esters, alcohols, alkanes, aromatic compounds, aldehydes, ketones, heterocycles, acids, and phenols. The relative content of alcohols was the highest, and the range is between 61%-90%. The relative content of esters was between 4%-24%. The relative contents of acids and aldehydes were between 1.8%-5%. Wherein isoamyl alcohol, phenylethyl alcohol, isobutyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate were aroma active materials and had an important contribution to the highland barley wine flavor. The differences of the compounds of 6 brands of highland barley wine were not very significant, and the flavor compounds had strong stability and consistency.
WANG Xue-wei
,
JIANG Wei
,
SUN Zhi-wei
,
LUAN Chun-guang
,
XUE Jie
,
QUAN Li
,
WU Yun
,
ZHANG Yu-hong
. Analysis of flavor characteristics of traditional highland barley in Tibetan area[J]. Food and Fermentation Industries, 2018
, 44(11)
: 286
-291
.
DOI: 10.13995/j.cnki.11-1802/ts.017272
[1] 谢邦祥,舒春光,次真多尔吉,等. 纯粮酿造藏传青稞酒新工艺[J]. 食品与发酵科技, 2007, 43(3):4-10.
[2] FRANCIS I L, NEWTON J L. Determining wine aroma from compositional data[J]. Australian Journal of Grape & Wine Research, 2010, 11(2):114-126.
[3] 马华丽,刘志明,宋永朋. 青海青稞酒挥发性成分的可见-紫外光谱学特性分析[J]. 中国酿造, 2015, 34(2):158-162.
[4] 姚慧娟,姚慧敏,沈艳琳,等. 气相质谱联用法测定东北山樱桃果酒的香气成分[J]. 中国医药导报, 2015, 12(5):103-105.
[5] 高文俊. 青稞酒重要风味成分及其酒醅中香气物质研究[D]. 无锡:江南大学, 2014.
[6] 马萍,杜艳,梁锋,等. GC-MS法建立青稞酒特征指纹图谱的研究[J]. 酿酒科技, 2014(2):35-37.
[7] 高文俊,范文来,徐岩. 西北高原青稞酒重要挥发性香气成分[J]. 食品工业科技, 2013, 34(22):49-53.
[8] 王鹏珍,张世满,刘岩松,等. 一种威士忌风味青稞酒及其制备工艺: CN104342339A[P]. 2015-02-11.
[9] 闫文杰,李鸿玉,梁峰,等. 青稞酒企业质量成本控制分析[J]. 中国酿造, 2009, 28(5):185-186.
[10] 席元菊. 青海省青稞酒业的发展及对当地经济的影响[J]. 时代金融, 2015(27):59-60.
[11] FAN W, QIAN M C. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis[J]. Journal of Agricultural & Food Chemistry, 2006, 54(7):2 695-2 704.
[12] 张明霞,赵旭娜,杨天佑,等. 顶空固相微萃取分析白酒香气物质的条件优化[J]. 食品科学, 2011, 32(12):49-53.
[13] 徐成勇,郭波,周莲,等. 白酒香味成分研究进展[J]. 酿酒科技, 2002(3):38-40.
[14] 聂庆庆,范文来,徐岩,等. 洋河系列绵柔型白酒香气成分研究[J]. 食品工业科技, 2012, 33(12):68-74.
[15] 王家梅,张军翔,薛洁,等. 威代尔甜葡萄酒主要呈香物质和香气特征的鉴定[J]. 酿酒科技, 2016(4):25-29.
[16] 庞恩. SPME-GC/MS法分析荔枝酒中香气成分[J]. 广东化工, 2017, 44(13):253-254.
[17] 李华,胡博然,杨新元,等. 蛇龙珠干红葡萄酒香气成分的GC-MS分析[J]. 分析测试学报, 2004, 23(1):85-87.
[18] 张雅茹,侯旭杰. 葡萄酒香气成分研究进展[J]. 北方园艺, 2016(7):186-189.
[19] 陶永胜,刘吉彬,兰圆圆,等. 人工贵腐葡萄酒香气的仪器分析与感官评价[J]. 农业机械学报, 2016, 47(2):270-279.
[20] 胡坷平,程劲松,杨屹,等. 快速毛细管气相色谱分析白酒中的香味成分[J]. 分析科学学报, 2008, 24(3):323-326.
[21] PEÑA R M, BARCIELA J, HERRERO C, et al. Optimization of solid-phase microextraction methods for GC-MS determination of terpenes in wine[J]. Journal of the Science of Food & Agriculture, 2005, 85(7):1 227-1 234.
[22] GONZÁLEZ Á M, GONZÁLEZ-BARREIRO C, CANCHO-GRANDE B, et al. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS[J]. Food Chemistry, 2011, 129(3):890.
[23] 许锦文,李善文. 互助青稞酒的香型及其风味特征[J]. 酿酒科技, 2012(7):82-84.
[24] 何静,杨剑锋,万大武. 浅析豉香型白酒风味物质[J]. 中国科技信息, 2016(19):37-38.
[25] 张军,刘建福,张福庆,等. 天津产地玫瑰香干白葡萄酒风味特征分析[J]. 酿酒科技, 2015(2):25-28.
[26] 许秀丽. 干加酒花啤酒风味特性的研究[D]. 济南:齐鲁工业大学, 2016.
[27] 李玉斌,吴华昌,肖猛,等. 一种青稞格瓦斯的制备及挥发性风味成分分析[J]. 食品与发酵工业, 2017, 43(1):96-103.
