3个年份浓香型白酒香气成分比较研究

Investigation on the aroma compounds of strong-aroma-type Baijiu in 3 different aging years

中文关键词:  白酒  年份  挥发性成分  气相色谱-飞行时间质谱联用法  电子鼻

英文关键词:Baijiu  age  volatile component  gas chromatography/time-of-flight mass spectrometry  electronic nose

中文摘要:

      目的 探究3个年份浓香型白酒原酒香气物质组成特征。方法 采用顶空固相微萃取技术(head space-solid phase microextraction, HS-SPME)提取2年、3年和5年陈酿浓香型白酒原酒挥发性化合物, 并采用气相色谱/飞行时间质谱(gas chromatography/time-of-flight mass spectrometry, GC-TOFMS)和电子鼻技术(electronic nose)对其进行分析。结果 从3个不同年份样品中共检出挥发性化合物121种, 3者共有的挥发性化合物有57种, 其中有51种挥发性化合物的含量随陈酿的进行而发生显著变化。己酸乙酯、丁酸乙酯、辛酸乙酯、正己醇、乙醛是浓香型白酒中重要的香气化合物, 它们的含量均随陈酿时间的延长而呈现上升趋势。将电子鼻检测结果进行线性判别分析(linear discriminant analysis, LDA), 结果显示电子鼻可将3个不同年份样品的香气进行区分, 说明3个不同年份白酒样品在整体香气特征上存在明显差异。结论 随陈酿时间的延长, 白酒中酯类、醇类、芳香类化合物总含量逐渐累积, 其香气轮廓发生明显变化。

英文摘要:

      Objective To explore the characteristics of aroma substance composition of strong-aroma-type Baijiu in 3 different aging years. Methods The volatile compounds in 2-year-old, 3-year-old and 5-year-old strong-aroma-type Baijiu were extracted by head space-solid phase microextraction (HS-SPME) and analyzed by gas chromatography/time-of-flight mass spectrometry (GC-TOFMS) and electronic nose. Results Total of 121 volatile compounds were detected in these 3 strong-aroma-type Baijiu, of which 57 volatiles were shared by these 3 strong-aroma-type Baijiu. Among them, the content of 51 volatiles changed significantly as the aging time changed. Ethyl hexanoate, ethyl butyrate, ethyl octanoate, hexanol, and acetaldehyde were the important aroma compounds of strong-type Baijiu, their contents showed an upward trend with the vintage duration. The Linear discriminant analysis (LDA) of the electronic nose test results showed that the electronic nose could distinguish the aroma of Baijiu among the 3 aging years, which indicated that there were distinct differences in the aroma profiles of the samples with 3 different years strong-aroma-type Baijiu. Conclusion With the extension of aging time, esters, the total content of alcohols and aromatic compounds gradually accumulates in Baijiu, and the aroma profile changes significantly.