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FOOD SCIENCE
2013,34
(4)
135-139
洋河绵柔型白酒关键风味成分
作 者：
范文来;聂庆庆;徐岩
单 位：
江南大学生物工程学院酿酒微生物与应用酶学实验室;江南大学生物工程学院酿酒微生物与应用酶学实验室,教育部工业生物技术重点实验室
关键词：
洋河绵柔型白酒;己酸乙酯;2-甲基丁酸乙酯;二甲基三硫;顶空-固相微萃取(HS-SPME);香气活力值(OAVs)
摘 要：
在前期研究洋河绵柔型白酒微量成分和风味物质的基础上,对绵柔型白酒中66个风味化合物应用顶空-固相微萃取(HS-SPME)进行全定量分析,并通过计算香气活力值(odor activity value,OAV),发现绵柔型白酒的关键风味物质是己酸乙酯(OAV>27000,平均34799);重要风味化合物有2-甲基丁酸乙酯、二甲基三硫、戊酸乙酯、丁酸乙酯、辛酸乙酯;一般香气化合物有戊酸、2-甲基丙酸乙酯、异戊醛、异戊酸乙酯和己酸。结果表明,绵柔型白酒在关键香气成分上与浓香型白酒相同,但其他香气成分与浓香型白酒相比有一定区别。
译 名：
Key Aroma Compounds of Yanghe Supple and Mellow Aroma Style Liquors
作 者：
FAN Wen-lai,NIE Qing-qing,XU Yan(Lab oratory of Brewing Microbiology and Applied Enzymology,Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China)
关键词：
Yanghe supple and mellow aroma style liquor;ethyl hexanoate;ethyl 2-methylbutanoate;dimethyl trisulfide;headspace solid-phase microextraction;odor activity values(OAVs)
摘 要：
This study,as an extension of our previous work focusing on micro-constituents and flavor compounds in Yanghe supple and mellow aroma style liquors,aimed at quantitative analysis of 66 flavor compounds in liquor samples of this style by headspace solid-phase microextraction(HS-SPME) followed by GC-MS and calculation of their odor activity values(OAVs).Ethyl hexanoate was a key flavor substance in Yanghe supple and mellow aroma style liquors(OAV > 27000,with an average of 34799),and ethyl 2-methylbutanoate,dimethyl trisulfide,ethyl pentanoate,ethyl butanoate,and ethyl octanoate were also identified as important flavor compounds.Pentanoic acid,ethyl 2-methylpropanoate,3-methylbutanal,ethyl 3-methylbutanoate,and hexanoic acid were also responsible for the aroma of Yanghe supple and mellow aroma style liquors.The results suggest that Yanghe supple and mellow aroma style liquors contain the same key aroma components as Luzhou-flavor liquors except for differences in other aroma components.
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