2种芝麻香型白酒中香气活性成分分析

应用液液萃取法结合气相色谱-质谱-嗅闻联用仪分析2种芝麻香型白酒(BTQ、YH)中香气活性成分。经保留指数、香气特征并结合标准品比对,BTQ和YH分别定性出挥发性化合物75种和68种;结合气相色谱-质谱-嗅闻联用通过芳香萃取物稀释分析分别嗅闻出香气活性化合物48种和46种,BTQ中香气稀释(flavor dilution,FD)因子值最大的是3-甲硫基丙醛(FD=6 561);YH中FD最大的是苯乙醇、3-甲基-1-丁醇、丁酸乙酯、戊酸乙酯(FD=2 187)。通过多种方法联用,对嗅闻到的51种香气活性成分和28种非嗅闻活性成分进行定量分析,并结合相关阈值进行香气活性值(odor activity value,OAV)分析,比较它们对整体香气的贡献程度,发现BTQ中有40种化合物OAV不小于1,YH中有36种化合物OAV不小于1,2种酒中香气贡献度最高的是己酸乙酯、3-甲基丁醛、丁酸乙酯、3-甲基丁酸乙酯。结合FD因子及OAV,对这2种芝麻香型白酒香气有重要贡献的化合物有己酸乙酯、丁酸乙酯和3-甲基丁醛。

Analysis of Odor-Active Compounds in 2 Sesame-Flavor Chinese Baijius

The odor-active compounds in two brands (BTQ and YH) of Chinese sesame-flavor Baijius were extracted by liquid-liquid extraction and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 75 compounds in BTQ and 68 compounds in YH were identified by comparison of their retention indices (RI) and odor characteristics with those of reference standards. Among them, 48 odor-active compounds in BTQ and 46 in YH were further confirmed by GC-MS-O with aroma extract dilution analysis (AEDA). The highest flavor dilution (FD = 6 561) factor was determined for methional in BTQ. Phenethyl alcohol, 3-methyl-1-butanol, ethyl butanoate, and ethyl pentanoate had the highest FD factor (FD = 2 187) in YH. A total of 51 odor-active compounds and 28 compounds that were not detected by GC-MS-O were quantitated, and odor activity value (OAV) was used to rank their contributions to the overall aroma. The results of OAVs showed that there were 40 compounds with OAVs ≥ 1 in BTQ and 36 compounds with OAVs ≥ 1 in YH. It turned out that ethyl hexanoate, 3-methyl butanal, ethyl butanoate, and ethyl 3-methyl butanoate made the greatest contributions to the aroma of Chinese sesame-flavor Baijiu. Based on FD factors and OAVs, ethyl hexanoate, ethyl butanoate, 3-methyl butanoate made important contributions to the aroma of Chinese sesame-flavor Baijiu.