徽派黄酒关键香气化合物的分离、鉴定与香气特征分析

Isolation and Identification of Aroma-active Compounds and the Aroma Characteristic Analysis of Anhui Rice Wine

摘要:

本文以气相色谱-质谱法结合气相色谱-嗅闻和定量感官评价法对徽派黄酒关键香气化合物进行了分离及鉴定，并对其香气特征进行了分析。共从徽派黄酒中分离及鉴定出65种挥发性化合物，其中酸类8种、醇类12种、酯类16种、醛/酮类8种、呋喃类5种、酚类5种、含氮化合物3种、含硫化合物3种以及其他化合物5种。与对照相比（古越龙山黄酒），两者分离及鉴定出的化合物种类高度相似（87%），但各化合物相对含量存在一定差异。通过气相色谱-嗅闻法从徽派黄酒和对照中均鉴定出19种关键香气化合物，主要赋予黄酒酸、醇、果、花、窖、焦、烟气和药香。感官评价结果显示徽派黄酒醇香和曲香和焦香突出，诸香协调；对照醇香、曲香和果香突出，诸香协调。通过上述方法鉴定出了徽派黄酒中的关键香气化合物，与对照相比徽派黄酒具有自身独特的香气特征。

Abstract:

The aroma-active compounds in Anhui rice wine were isolated and identified using gas chromatography-mass spectrometry/gas chromatography-olfactometry (GC-MS/GC-O) coupled with quantitative descriptive analysis (QDA) in this paper, and the aroma characteristics of Anhui rice wine were also analyzed. Sixty-five volatiles, including eight acids, 12 alcohols, 16 esters, eight aldehydes/ketones, five furans, five phenols, three nitrogen-containing compounds, three sulfur-containing compounds, and five other compounds, were isolated and identified from Anhui rice wine. Using Guyue Longshan rice wine as a control, the types of volatiles isolated and identified in both Chinese rice wines showed high similarity (87%), but there were differences in the relative contents of most volatiles between Anhui rice wine and the control. Nineteen aroma-active compounds were identified in both Anhui rice wine and the control using GC-O, and contributed to the sour, alcohol, fruit, floral, pit, caramel-like, smoky, and herbal flavors. The results of QDA showed that Anhui rice wine was characterized by a harmonious aroma with prominent alcohol, wheat qu, and caramel-like flavors, while the control sample was characterized by a harmonious aroma with prominent alcohol, wheat qu, and fruit flavors. The aroma-active compounds in Anhui rice wine were identified using the above methods, and Anhui rice wine was found to possess unique aroma characteristics when compared with those of the control.