金门高粱酒的风味及挥发性成分分析

Analysis of the Aroma and Volatile Compounds in Kinmen Sorghum Liquor

摘要:

金门高粱酒是台湾省金门县生产的一种清香型白酒，金门岛的独特海岛气候可能对酒的香气质量产生影响，但目前尚未开展深入研究。为了分析金门高粱酒的香味特征，运用感官检验、顶空固相微萃取结合气相色谱-质谱联用（GC-MS）技术对金门高粱酒挥发性成分进行分析。感官评价分析出该酒的主要风味轮廓为醇香和果香。GC-MS分析金门高粱酒共鉴定出42种挥发性成分，包括酯类21种，醇类6种，醛酮类6种，烷烃类5种和其他类化合物4种，其中酯类物质主要是乙酸乙酯（2769.00 μg/mL）、己酸乙酯（1674.90 μg/mL）、辛酸乙酯（1353.30 μg/mL）、癸酸乙酯（621.00 μg/mL）；醇类物质主要是3-甲基丁醇（301.80 μg/mL）和2-甲基丁醇（82.80 μg/mL）；醛酮类物质主要是糠醛（114.00 μg/mL）、壬醛（34.50 μg/mL）和2-壬酮（17.70 μg/mL），该实验为深入研究金门高粱酒及其他清香型白酒的风味提供了数据参考。

Abstract:

Kinmen Sorghum liquor is a kind of light-aroma-type liquor produced in Kinmen county of Taiwan province. The unique island climate of Kinmen island may have an effect on the aroma quality of the liquor. In order to know the aroma characteristics of Kinmen Sorghum liquor, the volatile compounds were analyzed using sensory evaluation and headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that alcoholic and fruity notes were the main flavor profile. And 42 volatile compounds, including 21 esters, 6 alcohols, 6 aldehydes and ketones, 5 alkanes and 4 others were identified using GC-MS. Among these compounds, ethyl acetate (2769.00 μg/mL), ethyl caproate (1674.90 μg/mL), ethyl octanoate (1353.30 μg/mL) and ethyl decanoate (621.00 μg/mL) were shown to be the main esters. 3-Methyl-1-butanol (301.80 μg/mL) and 2-methyl-1-butanol (82.80 μg/mL) were the main alcohol compounds. And furfural (114.00 μg/mL), nonanal (34.50 μg/mL) and 2-nonanone (17.70 μg/mL) were the main aldehydes and ketones compounds. The experiment provided data reference for the flavor study of the Kinmen sorghum liquor and other light aroma type liquor.