糯米糍荔枝香气成分的测定与分析

以晚熟荔枝品种糯米糍为试材,采用顶空固相微萃取和气相色谱-质谱对其香气化合物进行分析、鉴定和定量,并将同其它品种的香气成分进行比较.从糯米糍中共鉴定出36种香气成分,相对总含量为96.97%.其中烯类(73.58%),酯类(9.24%),芳香族化合物(5.69%),醇类5种(3.6%),杂环化合物(2.09%),含氮化合物(1.30%),烷烃类2种(0.44%).主要香气物质是a-月桂烯(19.41%),DL-柠烯(19.09%),1-甲基-4-(1.甲基亚乙基)环己烯(18.28%),1-甲氧基-3,7二甲基-2,6-辛二烯(4.98%),3-甲基-1-丁醇醋酸酯(4.5%),3-甲基-2-丁烯-1-醇乙酸酯(4.02%),(1à,4aà,8aà)-1,2,3,4,4a,5,6,8a-八氢-7-甲基-4-亚甲基-1-(1甲基乙基)-萘(3.10%),à-榄香烯(2.49%).与其它荔枝品种香气成分比较发现,烯类、醇类、酯类和烃类是荔枝香气成分的重要组成成分,但各品种之间香气成分的组成及相对含量则有所区别.     

SPME-GC 法分析南果梨不同部位及状态香气成分

应用固相微萃取技术与气相色谱-质谱相结合的方法对南果梨果皮与果肉、完整果外释与破碎后果汁的香气成分进行比较和研究。结果表明,完整果实的外释香气成分种类比破碎后果汁中的香气成分种类丰富,从完整果实外释香气共鉴定出18种香气成分,主要为乙酸乙酯(1.49%)、丁酸乙酯(7.48%)、2-甲基丁酸乙酯(1.43%)、己酸甲酯(1.46%)、己酸乙酯(41.76%)、乙酸己酯(11.78%)、2-辛烯酸乙酯(1.07%)、辛酸乙酯(6.73%)、和α-法呢烯(21.6%)。南果梨果皮和果肉中有5种共同香气成分,但相对含量上有一定的差异。果皮和果肉中的香气成分相对含量最高的是己酸乙酯,分别为46.89%、35.2%。     

HS-SPME与GC-MS联用分析不同季节艾纳香叶香气成分

采用顶空固相微萃取法和气质联用技术分别对秋季和冬季艾纳香叶香气成分进行分析。结果表明：秋季样品香气成分为49种(91.37%),其中萜类化合物为43种(81%);冬季样品香气成分为47种(95.87%),其中萜类化合物为37种(88.48%)。秋季样品相对含量前5位的依次为(E)-石竹烯(24.88%),L-龙脑(17.86%),(+)-γ-古芸烯(12.27%),花椒素(7.83%),(E)-罗勒烯(3.6%)。冬季样品相对含量前五位的依次为L-龙脑(47.3%),樟脑(13.64%),(E)-石竹烯(7.41%),(+)-γ-古芸烯(3.9%),β-石竹烯环氧化物(2.75%)。两种样品相同的香气成分有31种,因此两样品的主体香气相似,即樟脑香、胡椒香和药香,但两样品中相同组分相对含量差异很大。此外秋季样品还含有18种独有组分,冬季样品含有16种,因此不同季节生产的艾纳香精油香气不同,各有特色。     

顶空固相微萃取-气质联用技术分析猪脂控制氧化挥发性成分

采用顶空固相微萃取对猪脂控制氧化的挥发性成分进行提取,用气相色谱-质谱对挥发性化合物进行分析,结合谱库检索技术和保留指数对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共鉴定出59种挥发性成分,相对总量为69.12%。其中相对含量最高的是(E,E)-2,4-癸二烯醛(39.97%),其次是(E,E)-2,4-庚二烯醛(5.14%),2-十一烯醛(2.80%),3-甲基戊酸(2.11%),(E)-2-庚烯醛(1.53%),2-戊基呋喃(1.38%),(E)-2-辛烯醛(1.33%),己醛(1.15%),壬醛(0.97%)。主要的挥发性成分是羰基化合物(58.54%),它们是参与美拉德反应形成杂环类肉味香气成分的主要前体物质。     

以浓缩苹果汁酿造的苹果酒挥发性香气成分分析

采用固相微萃取法(SPME)提取苹果酒中的香气成分,然后利用GC-MS对苹果酒香气成分进行了鉴定分析,共分离得出30种香气成分,鉴定出了27种香气的化学成分,约占色谱流出组分总峰面积的93.83%,其中苹果酒香气成分中相对含量较高的高级醇类有2-甲基-1-丁醇(46.21%),2,3-丁二醇(11.8%),苯乙醇(10.84%),3-呋喃乙醇(1.86%),4-羟基苯乙醇(0.37%)等;酯类有乙酸乙酯(1.14%),软脂酸乙酯(4.73%),丁二酸单乙酯(3.09%),辛酸乙酯(0.76%),己酸乙酯(0.52%)等.     

六堡茶香气成分的全二维气相色谱-飞行时间质谱分析

采用全二维气相色谱-飞行时间质谱联用技术,分析一批代表性六堡茶样品中香气成分的组成及其相对含量。结果表明,此批六堡茶样品中共鉴定出307种共有香气成分,根据化学结构的差异可分为烯醇类(7种)、烯类(23种)、胺类(5种)、烷烃类(20种)、醛类(14种)、烯醛类(14种)、醚类(22种)、醇类(7种)、酯类(10种)、内酯类(7种)、烯酯类(5种)、烯酮类(30种)、酮类(49种)、酚类(5种)、有机酸类(11种)、含硫化合物(5种)、氮杂环化合物(20种)、氧杂环化合物(7种)、芳香烃化合物(40种)、炔类(3种)以及酸酐类(3种),共21类化合物;研究发现,六堡茶的香气成分以有机酸类、芳香烃化合物、醚类以及醛类为主,相对含量可分别达到16.55%、13.50%、10.92%以及10.04%。有54种香气成分的相对含量不小于0.5%,其中,棕榈酸(14.95%)、苯甲醛(3.03%)、芳樟醇(2.19%)以及(E,E)-2,4-庚二烯醛(2.04%)等是六堡茶中相对含量较丰富的香气成分。特征性香气成分分析表明,有机酸类(棕榈酸等)、芳香烃类(乙苯等)、醚类(1,2,3-三甲氧基苯、2-萘甲醚等)、醛类(苯甲醛、3-甲基丁醛等)以及烯酮类(α-紫罗兰酮等)等香气成分可能对六堡茶的香气品质产生重要影响。     

沙棘果醋香气成分的GC/MS分析

采用顶空固相微萃取法对沙棘果醋的香气成分进行提取,用气相色谱-质谱对香气化合物进行分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共分离鉴定出82种香气成分,其中,匹配度在80以上有35种,其相对总量为84.57%。该35种主要的香气成分中,酯类(11种),酸类(2种)、烃类(17种)、醇类(1种)、酮类(2种)、酚类(2种)。其中,相对含量最高的是酯类(56.35%),其次是烃类(12.58%)、酸类(11.33%)、酮类(1.93%)、酚类(1.57%)、醇类(0.81%)。     

气相色谱-质谱联用法分析三沟白酒香气成分

目的 采用气相色谱-质谱联用技术对三沟白酒香气成分进行分析。方法 对10批三沟白酒样品经前处理后,应用色谱峰面积归一化法测定各组分的相对含量。结果 分离并鉴定了49种微量物质,包括18 种酯类成分,占所有香气物质的64.71 %;9 种酸类成分,占28.09%;15 种醇类成分,占5.04 %;4 种醛类成分,占1.82 %;2 种酮类成分占0.28%;和1 种烷烃类成分占0.06 %。相对含量较高的化合物有己酸乙酯、乳酸乙酯、乙酸乙酯、、丁酸乙酯己酸、乙酸、丁酸、乙缩醛、异戊醇和正丁醇。结论 所含主要相对含量较高的化合物,合计占总香气成分的94.16%,构成了三沟白酒主要香气成分。     

赤水晒醋的香气成分分析研究

为了解赤水晒醋的香气成分,利用气相色谱-质谱联用技术对晒醋的香气成分进行鉴定,运用气相色谱面积归一化法确定各成分的相对百分含量,并依据相对香气活度值法(ROAV)确定其关键风味物质。结果显示:从晒醋中共鉴出39种主要香气成分,其中酸类成分有5种(47.72%),乙酸作为醋中酸的主要来源所占比例最高为40.77%,其次为4-酮庚乙酸、2-甲基丁酸、异丁酸、3-甲基丁酸,其他成分:酯类化合物5种(6.08%)、醇类化合物4种(5.39%)、醛酮类化合物8种(18.50%)、萜烯类化合物5种(4.96%)、芳香类化合物2种(0.09%)、其他化合物10种(17.26%)。依据ROAV值确定乙酸仲丁酯、2-甲基丁醛、壬醛、癸醛、α-紫罗兰酮、D-柠檬烯、2,4,5-三甲基唑这7种成分为晒醋的关键风味化合物。     

基于顶空固相微萃取与气相色谱-质谱联用技术分析“赣南早”脐橙酒香气成分

为了研究采用"赣南早"品种脐橙为原料经过发酵等工序酿造的脐橙酒的香气成分,本文通过顶空固相微萃取技术富集酒中香味成分并采用气相-质谱联用技术测定香味中所含物质及其相对含量。通过优选萃取头以及优化萃取条件,"赣南早"脐橙酒中共鉴定香气成分35种,其中酯类成分17种,主成分为辛酸乙酯(26.94%)、癸酸乙酯(15.52%)、己酸乙酯(9.76%)、月桂酸乙酯(5.85%)、棕榈酸乙酯(4.69%)、乙酸苯乙酯(3.58%),占总含量的66.34%,它们构成了酒中香气成分的整体骨架,其中辛酸乙酯以其高含量、低阈值成为酒中的主体香味;鉴定醇类成分8种,主成分为苯乙醇(10.18%)和2,3-丁二醇(1.45%),占总含量的11.63%;鉴定酸类、烯烃类、烷烃类、酚类、醛类共计10种,其中含有柑橘类植物中特有的巴伦西亚橘烯,占总含量的1.89%。     

红心火龙果果酒挥发性成分分析

该研究采用顶空固相微萃取(HS-SPME)技术联合气相色谱-质谱(GC-MS)法对火龙果果酒样品中挥发性成分进行分析。结果显示,火龙果果酒中的挥发性成分主要有34种,包括酯类(39.68%)、有机酸类(39.04%)、醇类(16.91%)、醛类(1.09%)、酚类(0.44%)、酮类(0.43%)及其他化合物(2.41%)。相对含量较高的有乙酸(34.63%)、乳酸乙酯(21.83%)、苯乙醇(10.21%)、异戊醇(5.96%)、琥珀酸二乙酯(5.02%)、辛酸乙酯(3.55%)、辛酸(2.44%)、癸酸乙酯(2.21%)、棕榈酸乙酯(2.00%)和十五烷酸乙酯(1.82%)。此外,还检测出少量萜类物质,如D-柠檬烯(1.50%)。结果表明,火龙果果酒中含有大量香气成分,赋予了产品类似酱香型白酒、白兰地、玫瑰及火龙果的特殊香气。     

不同商业酵母发酵猕猴桃血橙果酒风味物质的主成分分析及聚类分析

采用顶空固相微萃取结合气相色谱质谱联用技术（HS-SPME/GC-MS）检测8种商业酵母发酵的猕猴桃血橙果酒风味物质,结合主成分分析（PCA）和聚类分析（CA）法对果酒的风味物质进行分析和样品分类。结果表明,8个样品中共检测出34种挥发性风味物质,并以酯类、醇类、羧酸等为主。PCA结果表明,猕猴桃血橙果酒中主要风味物质为戊酸乙酯、乙酸苯乙酯、琥珀酸氢乙酯、辛酸乙酯、异丙醇、4-萜烯醇、异植物醇、苯丙醇、乙缩醛、辛酸、（-）-柠檬烯等。CA结果将8个样品聚集为两大类,与主成分分类结果基本一致。     

Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory Quality

Orange juice was stored in glass bottles and polyethylene/barrier material laminated cartons at 4°C for 24 wk. Studies were carried out on the absorption of 19 orange juice aroma compounds (e.g ethyl butyr-ate, d-limonene) into low density polyethylene (LDPE). Sensory evaluations were performed on the same orange juice in different packages over the storage period. A reduction of d-limonene of up to 50% by absorption into the LDPE inside coating was observed. However, an experienced sensory panel did not distinguish between orange juice stored in glass bottles and polyethylene laminated cartons.     

固相微萃取与GC-MS法分析发酵型臭豆腐中挥发性成分

采用固相微萃取技术结合气质联用分析了北京产发酵型臭豆腐中挥发性香成分,共鉴定出31种成分,其中酯类9种、含硫类化合物6种、醛酮类5种、醇类4种、酸类2种、舍氮化合物1种、酚类1种、其他3种,检测到的含量较高的化合物有二甲基三硫、吲哚、二甲基二硫、苯酚、乙酸丁酯、正丁醇、丁酸乙酯、二甲基四硫、丁酸、正己醛、丁酸丙酯.     

超高压处理对橙囊胞香气成分的影响

为了了解橙囊胞经超高压处理后香气成分产生的变化及其原因,采用气相色谱-质谱联用分析法检测分析其中的香气成分。结果表明:橙囊胞的主要香气成分为柠檬烯、凡伦橘烯、人参烯、丁酸乙酯、葵醛、香芹酮、芳樟醇和松油醇,其中柠檬烯占62.68%,是最主要的香气成分。超高压处理后,香气成分发生变化,醇类质量分数变化相对较少,烯类和酯类的种类和数量都明显减少,其中柠檬烯经500 MPa高压处理5 min后质量分数下降了89.8%,而醛酮类则都增加,其中香芹酮经300 MPa处理15 min后质量分数增加了13倍,上述影响作用跟高压造成的温度升高有关,同时结果也表明,300 MPa超高压处理5 min的样品更接近对照样品的风味。     

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice (FOJ) and the corresponding OJ after the DP (DOJ) were taken. No significant differences were found in acidity, pH and total soluble solids. Colour was evaluated by image analysis (DigiEye System). Hue and lightness were lower (more reddish and darker) after debittering (P < 0.001). Odour profile (limonene, α‐pinene, ethyl butanoate, octanal, linalool, citral and terpineol) decreased significantly (from 16% to 61% on average) as well as total phenolic compounds measured by Folin–Ciocalteu (P < 0.05). The influence of the debittering on the perceived colour, smell and taste was evaluated by paired comparison tests. The naïve panellists found significant differences not only in taste but also in colour and aroma between FOJ and DOJ; however, preference was not clear.     

Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials

ABSTRACT: A simple, rapid, sensitive, and reproducible dynamic headspace gas chromatography (DH-GC) was developed to study the absorption of d-limonene, α-pinene, ethyl butyrate, and octanal into laminated polymeric packaging materials containing low-density polyethylene, polyethylene terephthalate, polyvinylidene chloride, and ethyl-ene-vinyl alcohol copolymers. The linear regression lines showed that the flavor compound peak areas were directly proportional to the concentrations of the standard flavor compounds with R ²≥ 0.97. The coefficients of variation for the DH-GC analyses were less than 4%. A test cell was designed to study orange juice flavor absorption into the packaging materials for 28 d at 25 °C. Ethyl butyrate or octanal absorption was not different among the 4 packaging materials ( P > 0.05). Addition of a polyethylene terephthalate and a ethylene-vinyl alcohol copolymer layer to the packaging materials reduced the d-limonene and α-pinene absorption by 20% and 50%, respectively.     

Changes in Volatile Compounds of Chinese Luzhou‐Flavor Liquor during the Fermentation and Distillation Process

The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid‐phase microextraction‐gas chromatography mass spectrometry (HS‐SPME‐GCMS). Physicochemical properties analysis of Zaopei (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains mixed with Daqu [SGD]) showed distinct changes. A total number of 66 volatile compounds in the Zaopei were identified, in which butanoic acid, hexanoic acid, ethyl hexanoate, ethyl lactate, ethyl octanoate, hexyl hexanoate, ethyl hydrocinnamate, ethyl oleate, ethyl hexadecanoate, and ethyl linoleate were considered to be the dominant compounds due to their high concentrations. FG had the highest volatile compounds (112.43 mg/kg), which significantly decreased by 17.05% in the FGS, 67.12% in the SG, and 73.75% in the SGD. Furthermore, about 61.49% of volatile compounds of FGS were evaporated into raw liquor, whereas head, heart, and tail liquor accounted for 29.84%, 39.49%, and 30.67%, respectively. Each volatile class generally presented a decreasing trend, except for furans. Especially, the percentage of esters was 55.51% to 67.41% in the Zaopei, and reached 92.60% to 97.67% in the raw liquor. Principal component analysis based ordination of volatile compounds data segregated FGS and SGD samples. In addition, radar diagrams of the odor activity values suggested that intense flavor of fruit was weakened most from FG to SGD.     

Impact of fining agents on the volatile composition of sparkling mead

Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography–flame ionisation detection and gas chromatography–mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3‐methyl‐1‐butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3‐ethoxy‐1‐propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2‐methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5‐hydroxymethylfurfural, trans‐furan linalool oxide, cis‐furan linalool oxide and 4‐oxo‐isophorone decreased in concentration. Conversely, 1‐propanol and 2‐methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used. © 2018 The Institute of Brewing & Distilling     

Sorption of Ethyl Butyrate and Octanal Constituents of Orange Essence by Polymeric Adsorbents

Sorption characteristics, rates and capacities of polymeric adsorbents (XAD-4, XAD-7, XAD-16, Duolite ES-865, Duolite S-761, Porapak-Q and XUS-43436) for ethyl butyrate and octanal were determined using model solutions. Sorption of these two principal components of aqueous orange essence, was evaluated utilizing the Freundlich isotherm model. Breakthrough curves were determined using XAD-16 as adsorbent. The capacity of XAD-16 for ethyl butyrate in the column system was 426±212 mg/g. There was no column breakthrough for octanal even after 130 bed volumes. Most (91.4%) of the adsorbed ethyl butyrate was eluted from XAD-16 resin by 95% ethanol elution. Recovery of adsorbed octanal from the resin was 66.4%.