Jinzhongzi Fuhexiang-aroma Baijiu is an innovative Baijiu that combines strong-aroma, sesame-aroma and sauce-aroma. In this study, Fuhexiang aroma original liquor was extracted and separated by liquid-liquid extraction and normal phase-liquid chromatography, and analysis by gas chromatography-mass spectrometry and gas chromatography-olfactometry. The results showed that a total of 126 volatile compounds were analyzed from two Jinzhongzi Fuhexiang aroma original liquors, ethyl hexanoate and acetic acid are the most important aroma compounds in Fuhexiang-aroma Baijiu, butanoic acid, hexanoic acid, ethyl butanoate, ethyl octanoate, 3-methylbutyl hexanoate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutanol, phenylethanol, 6-methyl-5-hepten-2-one, 1,1-diethoxy-2-methylpropane, 2-furfuryl alcohol, ethyl 2-furoate and dimethyltrisulfide are important aroma compounds in Fuhexiang-aroma Baijiu. It has important guiding significance for the identification of key aroma compounds in Fuhexiang aroma Baijiu and the stability of the product quality.
[1] 郭云霞, 李娜, 程伟, 等.液液萃取与顶空固相微萃取结合气相色谱-质谱法分析金种子馥合香白酒香气成分的比较[J].食品安全质量检测学报, 2021, 12(23):9 056-9 061.
GUO Y X, LI N, CHENG W, et al.Comparison of volatile aroma components of Jinzhongzi Fuhe-Xiang Baijiu by liquid-liquid extraction and headspace solid phase microextraction combined with gas chromatography-mass spectrometry[J].Journal of Food Safety & Quality, 2021, 12(23):9 056-9 061.
[2] 李娜, 陈兴杰, 范文来, 等.基于主成分分析的金种子馥香白酒可挥发性风味成分评价[J].酿酒, 2021, 48(5):93-100.
LI N, CHEN X J, FAN W L, et al.Volatile compounds evaluation of a kind of Jinzhongzi Fuxiang Baijiu by principal components analysis[J].Liquor Making, 2021, 48(5):93-100.
[3] 程伟, 杨红文, 陈兴杰, 等.金种子馥香原酒特征性风味成分剖析及其对比研究[J].食品与发酵工业, 2021, 47(13):261-267.
CHENG W, YANG H W, CHEN X J, et al.Comparison on characteristic flavor components of Jinzhongzi Fuxiang original liquor[J].Food and Fermentation Industries, 2021, 47(13):261-267.
[4] 程伟, 陈雪峰, 陈兴杰, 等.HS-SPME-GC-MS结合感官评价分析金种子馥合香白酒的风味成分[J].食品与发酵工业, 2022, 48(3):250-256;265.
CHENG W, CHEN X F, CHEN X J, et al.Analysis of flavor components in Jinzhongzi Fuhe-flavor Baijiu by HS-SPME-GC-MS combined with sensory evaluation[J].Food and Fermentation Industries, 2022, 48(3):250-256;265.
[5] 程伟, 陈雪峰, 陈兴杰, 等.全二维气相色谱-飞行时间质谱法分析馥合香白酒中挥发性特征组分[J].食品与发酵工业, 2022, 48(11):239-245.
CHENG W, CHEN X F, CHEN X J, et al.Characterization of volatile compounds in Fuhe-flavor Baijiu by GC×GC-TOF-MS[J].Food and Fermentation Industries, 2022, 48(11):239-245.
[6] GAO W J, FAN W L, XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry, 2014, 62(25):5 796-5 804.
[7] FAN W L, QIAN M C.Characterization of aroma compounds of Chinese Wuliangye and Jiannanchun liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry, 2006, 54(7):2 695-2 704.
[8] FAN W L, QIAN M C.Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[Sol]olfactometry[J].Flavour and Fragrance Journal, 2006, 21(2):333-342.
[9] MAARSE H,BELZ R.Handbuch der Aromaforschung[M].Berlin: Akademie-Verlag, 1981.
[10] WANG X X, FAN W L, XU Y.Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry, chemical quantitative and odor activity values analysis[J].European Food Research and Technology, 2014, 239(5):813-825.
[11] SHA S, CHEN S, QIAN M, et al.Characterization of the typical potent odorants in Chinese roasted sesame-like flavor type liquor by headspace solid phase microextraction-aroma extract dilution analysis, with special emphasis on sulfur-containing odorants[J].Journal of Agricultural and Food Chemistry, 2017, 65(1):123-131.
[12] FAN W L, XU Y, QIAN M C.Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/olfactometry[M]//ACS Symposium Series.Washington, DC:American Chemical Society, 2012:303-338.
[13] FAN W L, XU Y, QIAN M.Current practice and future trends of aroma and flavor research in Chinese Baijiu[M]//ACS Symposium Series.Washington, DC:American Chemical Society, 2019:145-175.
[14] 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.
GAO W J.The important odorants of Qingke liquor and the aroma compounds in its fermented grains[D].Wuxi:Jiangnan University, 2014.
[15] 杨韵霞, 赵东, 刘芳, 等.五粮粮香成分在蒸煮过程中的变化规律[J].食品与发酵科技, 2022, 58(3):42-47.
YANG Y X, ZHAO D, LIU F, et al.Variation of grain aroma compounds in five grains during distillation process[J].Food and Fermentation Science & Technology, 2022, 58(3):42-47.
[16] 沈海月. 酱香型白酒香气物质研究[D].无锡:江南大学, 2010.
SHEN H Y.Studies on aroma compounds of Chinese soy sauce aroma type liquor[D].Wuxi:Jiangnan University, 2010.
[17] 李娜, 程伟, 张杰, 等.金种子馥香白酒的风味剖析及其感官评价指纹图谱的建立[J].酿酒, 2021, 48(1):55-61.
LI N, CHENG W, ZHANG J, et al.Study on flavoring components of a kind of fuxiang liquors and the establishment of fingerprint for sensory evaluation[J].Liquor Making, 2021, 48(1):55-61.
[18] 赵书圣, 范文来, 徐岩, 等.酱香型白酒生产酒醅中呋喃类物质研究[J].中国酿造, 2008, 27(21):10-13.
ZHAO S S, FAN W L, XU Y, et al.Study on furans in the fermented grains of sauce-flavor liquor[J].China Brewing, 2008, 27(21):10-13.
[19] YAN Y, CHEN S, NIE Y, et al.Quantitative analysis of pyrazines and their perceptual interactions in soy sauce aroma type Baijiu[J].Foods (Basel, Switzerland), 2021, 10(2):441.
[20] 江伟, 李红, 周梅, 等.采用GC-MS同时检测啤酒中的醛酯类老化物质[J].食品与发酵工业, 2010, 36(10):153-158.
JIANG W, LI H, ZHOU M, et al.Analysis of aldehydes and esters in aging flavour of beer by gas chromatography-mass spectrometry[J].Food and Fermentation Industries, 2010, 36(10):153-158.
