采用气相色谱、顶空固相微萃取/液液微萃取结合气相色谱-质谱联用对恒山酒业三种系列清香型白酒中香气成分进行定性、定量分析，计算气味活度值(odor activity value，OAV)，确定出具有香气贡献的香气成分，通过感官品评在宏观上全面的对酒样风味进行剖析并对确定出的香气贡献成分进行进一步验证。最终定性、定量出57种香气成分。通过OAV值确定出14种(OAV≥10)重要的香气组分，分别为：辛酸乙酯、戊酸乙酯、丁酸乙酯、β-大马酮、3-甲基丁酸乙酯、乙酸乙酯、己酸乙酯、乳酸乙酯、己醛、乙酸-3-甲基丁酯、γ-壬内酯、戊酸、土臭素和辛醛。通过感官品评，确定出10个感官香气轮廓描述词：醋香、清香、麦香、果香、酱香、曲香、糟香、焦香、浓香和花香。实验结果对恒酒企业系列产品品质的改良、差异化设计及新产品的开发等方面提供了一定的参考意义。

The aroma components in three series of Fen-flavor liquor of Hengshan liquor were analyzed qualitatively and quantitatively by gas chromatography, headspace solid phase microextraction (SPME)/ liquid-liquid microextraction (LLME) combined with gas chromatography-mass spectrometry (GC-MS) to calculate the odor activity value (OAV) and identify the contributing aroma components. The liquor flavor was analyzed macroscopically and the contributing aroma components were further verified by sensory evaluation, and 57 kinds of aroma components were qualitatively and quantitatively identified. 14 kinds of important aromas components were determined by OAV values (OAV≥10), which were ethyl caprylate, ethyl valerate, ethyl butyrate, β-damascone, ethyl isovalerate, acetic ether, ethyl caproate, ethyl lactate, hexanal, isoamyl acetate, γ-nonalactone, pentanoic acid, geosmin, and octanal. 10 descriptors of sensory aroma were identified by sensory evaluation: vinegar, light aroma, wheat, fruity, soy sauce, Quxiang, distillers grains, empyreumatique, strong aroma and flowers. The experimental results provided some references for the improvement of quality, differentiated design and development of new products.

北京工商大学食品质量与安全北京实验室开放课题