采用固相微萃取（SPME）、同时蒸馏提取（SDE）和溶剂辅助风味蒸发（SAFE）三种不同的萃取方法与气相色谱－嗅闻仪－质谱联机法(GC-O-MS)结合，并经过DB-WAX和DB-5两种色谱柱的分离对香糟卤中的挥发性香气成分进行分析。用SPME分析得到38种化合物。用SDE分析得到32种化合物。而用SAFE分析仅得到18种化合物。SDE浓缩液通过稀释嗅闻（AEDA）得到FD因子≥3的9种风味化合物为：乙酸乙酯、乙醇、异戊醇、乳酸乙酯、醋酸、糠醛、2-羟基-4-甲基戊酸乙酯、丁二酸二乙酯和苯乙醇。用标准品对这9种风味化合物进行进一步的定性和定量，标准品得到的分子离子峰与样品中9种风味化合物的分子离子峰的出峰位置对应，并计算香气活性值（OAV值）与AEDA稀释分析结合，共同分析香糟卤中的关键性气味活性化合物。

The volatile components of xiangzaolu were analyzed using three different extraction methods, i.e., solid phase micro extraction (SPME), simultaneous distillation extraction (SDE) and solvent assisted flavor evaporation (SAFE), in combination with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) . The extracts were separated by two types of chromatographic columns, DB-WAX and DB-5. A total of 38 volatile aroma compounds were identified in the extracts by SPME, 32 by SDE, and only 18 by SAFE. The 9 key aroma compounds with FD≥3 from SDE were identified by aroma extract dilution analysis (AEDA), as ethyl acetate, ethanol, 2-methyl-1-propanol, ethyl lactate, acetic acid, furfural, 2-hydroxy-4-methyl valerate, diethyl succinate, and phenylethyl alcohol. These 9 key aroma compounds were further characterized and quantified using standard compounds, whose molecular ion peak positions were the same as those of the 9 aroma compounds. Then, odor activity values (OAV) were calculated and combined with AEDA for the analysis of key volatile aroma components in xiangzaolu.

北京市属高等学校创新团队建设与教师职业发展计划项目（IDHT20130506）