| 应用GC-O分析比较兼香型和浓香型白酒中的香气化合物 |
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| 引用本文： | 柳军,范文来,徐岩,张国强,徐钦强,丁云连,李志强.应用GC-O分析比较兼香型和浓香型白酒中的香气化合物[J].酿酒,2008,35(3):103-107. |
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| 作者姓名： | 柳军 范文来 徐岩 张国强 徐钦强 丁云连 李志强 |
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| 作者单位： | 1. 江南大学生物工程学院酿造微生物与应用酶学研究室,教育部工业微生物技术重点实验室,无锡,214122
2. 安徽口子酒业股份有限公司,淮北,235034 |
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| 摘 要： | 采用液-液萃取法（liquid-liquid extraction,LLE）提取兼香型白酒和浓香型白酒中的香气化合物,采用闻香分析（GC-O）和GC-MS分离鉴定。兼香型白酒中共鉴定出90种香气化合物,香气贡献较大的化合物是己酸乙酯、4-乙烯基愈疮木酚、己酸、3-甲基丁醇、3-甲基丁酸乙酯、4-乙基愈疮木酚、香草醛、乙酸-2-苯乙酯和丁酸。对比研究浓香型白酒主要香气化合物后认为,酯类是兼香型白酒一类重要的香气化合物,芳香族化合物、酚类化合物以及杂环化合物对兼香型白酒整体香气贡献比浓香型白酒大。
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| 关 键 词： | 兼香型白酒 浓香型白酒 液液萃取 GC-O GC-MS 香气化合物 |
| 文章编号： | 1002-8110(2008)03-0103-05 |
| 修稿时间： | 2008年4月1日 |
Comparison of Aroma Compounds of Chinese' Miscellaneous Styrle' and Strong Aroma Style' Liquors by GC-Olfactometry |
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| LIU Jun,FAN Wen-lai,XU Yan,ZHANG Guo-qiang,XU Qin-qiang,DING Yun-lian,LI Zhi-qiang.Comparison of Aroma Compounds of Chinese'''' Miscellaneous Styrle'''' and Strong Aroma Style'''' Liquors by GC-Olfactometry[J].Liquor Making,2008,35(3):103-107. |
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| Authors: | LIU Jun FAN Wen-lai XU Yan ZHANG Guo-qiang XU Qin-qiang DING Yun-lian LI Zhi-qiang |
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| Affiliation: | LIU Jun, FAN Wen-lai, XU Yan, ZHANG Guo-qiang, XU Qin-qiang, DING Yun-lian,LI Zhi-qiang (1.Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122,China; 2.Anhui Kouzijiao Liquor Industry Co. Ltd. ,Huaibei 235034,Anhui,China) |
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| Abstract: | Aroma compounds in Chinese ‘miscellaneous style＇ and ＇strong aroma style＇ liquors were extracted by liquid-liquid extraction （LLE） and then analyzed by GC-O and GC-MS. A total of 90 aroma compounds were identified, the most important compounds contributed to Chinese ‘miscellaneous style＇ liquor were ethyl hexanoate, 4-vinylguaiacol, hexanoic acid, 3-methylbutanol, ethyl 3-methylbutanoate, 4-ethylguaiacol, vanillin, 2-phenylethyl acetate and butanoic acid. Compared with the main aroma compounds of ‘strong aroma style＇ liquor, it is suggested that esters are important aroma compounds of ‘miscellaneous style＇ liquor, and aromatic compounds, phenols, heterocyclic compounds play a more important role in ‘miscellaneous style＇ liquor. |
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| Keywords: | ‘miscellaneous style＇ liquor ‘strong aroma style＇ liquor LLE GC-O GC-MS aroma compounds |
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