This paper aimed at the effect of seven kinds of barley on the barley wine and the relationship of the flavor components between them. The mass spectrum peaks were retrievaled in the spectral database by gas chromatography-mass spectrometry. The results showed that more than 50 kind of flavoring components have been identified from barley and barley wine. It mainly included alcohols, aldehydes, acids, esters, alkanes, alkenes and other components (ketones, benzene, naphthalene, phenols). The dominant flavor components were aldehyde and alcohol which accounting for 35%~65% and 15%-26% respectively in barley. While in barley liquor, alcohol and ester were predominant which accounting for 76%-88% and 6% - 13% respectively. There were no significant difference in the main flavor species between different barley liquor fermented from different varieties of barley. The obvious differences were observed in the content of flavor compounds even though the flavor species kept strong stability and consistency in barley liquor.
JIA Fuchen
,
GU Xuedong
,
XUE Jie
,
XUE Bei
,
ZHANG Yuhong
,
ZHANG Xiaomeng
,
YU Jiajun
,
SUN Zhiwei
. Correlation analysis among flavor components between barley liquor and highland barley[J]. Food and Fermentation Industries, 2020
, 46(4)
: 92
-98
.
DOI: 10.13995/j.cnki.11-1802/ts.022312
[1] 张文会.西藏青稞加工现状与存在问题分析[J].粮食加工,2016,41(5):43-44;50.
[2] LIU H, CHEN X, ZHANG D, et al. Effects of highland barley bran extract rich in phenolic acids on the formation of Nεcarboxymethyllysine in a biscuit model[J]. J Agric Food Chem, 2018, 66(8):1 916-1 922.
[3] 刘新红,杨希娟,吴昆仑,等.青稞品质特性及加工利用现状分析[J].农业机械,2013(14):49-53.
[4] 张文刚,张垚,杨希娟,等.不同品种青稞炒制后挥发性风味物质GC-MS分析[J].食品科学,2019,40(8):192-201.
[5] 杨玉波,倪德让,林琳,等.高粱蒸煮风味物质香气活力研究[J].食品与发酵工业,2018,44(5):222-226.
[6] 褚能明,柯剑鸿,袁亮.不同鲜食甜糯玉米挥发性风味物质主成分分析[J].核农学报,2017,31(11):2 175-2 185.
[7] 胡敏,林亲录,罗章,等.西藏青稞与鸡爪谷营养成分及风味成分的分析研究[J].食品工业科技,2016,37(14):49-53;58.
[8] 张源麟,董建军,郝俊光,等.顶空固相微萃取-气相色谱-质谱法同时检测啤酒酿造大米中16种风味物质含量[J].食品科学,2015,36(22):75-79.
[9] 王同波,闫潇,兰孝征.顶空吸附萃取-气相色谱法分析小麦中部分风味物质[J].色谱,2013,31(5):467-472.
[10] 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.
[11] 马萍,杜艳,梁锋.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.
[12] 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;57.
[13] 樊杉杉,董雅君,杨兴华,等.不同地区来源藏曲对西藏传统酿造青稞酒风味特征的影响[J].食品与发酵工业,2019,45(2):7-14.
[14] 马宇,黄永光,唐东亚,等.金银花纯花固态发酵酒风味特征及活性功能成分分析[J].食品科学,2018,39(24):249-255.
[15] 陈彬,何宏魁,李安军,等.不同粮食品种对清香型大曲酒风味的影响[J].中国酿造,2017,36(7):22-26.
[16] 刘莎,周玉,余义,等.气相色谱同时测定白酒中22种风味物质的方法研究[J].酿酒科技,2019(2):113-116.
[17] 张义茹,刘龙龙,李红英,等.禾谷加工、蒸煮过程中挥发性物质研究进展[J].山西农业大学学报(自然科学版),2016,36(12):897-904.
[18] 黄月,杨昳津,邱华振,等.脱皮与不脱皮青稞酿造营养黄酒风味差异的研究[J].工业微生物,2018,48(3):9-16.
[19] 王志伟,闫凤霞,徐嘉良,等.3种高粱品种淀粉特性和酿造黄酒的风味品质分析[J].食品科学,2019,40(13):45-51.
[20] 汪建国,沈玉根,周志坚,等.稻米黄酒中风味物质的种类、构成与来源浅析[J].江苏调味副食品,2010,27(5):27-29.
[21] 汪建国.黄酒的风味成因及发展阶段[J].酿酒科技,2009(2):51-54.
[22] 王凤忠,张玉红,次旦央金,等.西藏青稞产业发展现状及对策建议[J].西藏农业科技,2019,41(2):1-5.
