红枣白兰地中特征风味物质的感官组学

采用顶空固相微萃取-气相色谱-质谱联用技术分析鉴定红枣白兰地中的香气成分。首先结合气相色谱-嗅闻技术、时间强度法以及香气萃取物稀释分析初步确定红枣白兰地中的香气成分,然后通过香气活度值(odor activityvalue,OAV)进一步筛选特征香气成分,最后通过关键香气成分的重组和遗漏/添加实验确定红枣白兰地中的特征香气成分。结果表明:在红枣白兰地中共检测出63种香气化合物,通过定量分析及OAV分析进一步筛选出21种重要的香气化合物;21种香气物质重组实验能够成功模拟红枣白兰地中的香气;香气遗漏/添加实验进一步证实辛酸乙酯为红枣白兰地中的特征香气成分,并且辛酸乙酯、异戊酸乙酯、正丁醇、3-甲基-1-丁醇、戊酸对红枣白兰地中的总体香气具有重要作用。

Sensomics Characterization of the Key Odorants in Jujube Brandy

Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to identify and analyze the volatile aroma compounds of jujube brandy. First, the aroma components were determined by gas chromatography-olfactometry (GC-O), time-intensity method (OSME) and aroma extract dilution analysis (AEDA). The odor activity value (OAV) was used to select the characteristic aroma components. Finally, the characteristic aroma components of jujube brandy were determined by aroma recombination and omission/addition tests. The results showed that a total of 63 aroma components were identified in jujube brandy, and 21 of these were screened out as important aroma compounds by quantitative analysis based on their OAV. The aroma of jujube brandy was successfully simulated by the recombinant test using these selected compounds. The aroma omission test further confirmed that ethyl octanoate was the characteristic aroma substance in jujube brandy, and that ethyl octanoate and ethyl valerate butanol 3-methylbutanol pentanoic acid played an important role in the overall aroma.