白酒风味物质研究方法的回顾与展望
本文主要回顾了我国白酒中风味化合物检测的气相色谱-闻香法(gas chromatography-olfactometry,GC-O)、定量方法、香气活力(OAV)检测以及风味物质鉴定方法(即风味物质重构与缺失试验)。GC-O 技术已经全面应用于我国浓香型、清香型、酱香型、兼香型、老白干香型和药香型白酒中。用于我国白酒风味物质定量的技术主要有直接进样的气相色谱-氢火焰化离子检测器(GC-FID)、液液微萃取(LLME)、固相微萃取(SPME)、搅拌子吸附萃取(SBSE)结合气相色谱-质谱(GC-MS)技术等。通过测定我国白酒中香气化合物阈值, 计算各香气化合物的OAVs。目前风味重构与缺失试验仅仅用于浓香型与清香型白酒。己酸乙酯、β-大马酮以及土味素是我国白酒中重要的气味化合物。
Gas chromatography-olfactometry (GC-O), quantitation, calculation of odor activity values (OAVs), aroma recombination, and omission experiments of flavor compounds of Chinese liquor (baijiu) were reviewed in this paper. GC-O technology has been applied to the strong aroma (nongxiang), light aroma (qingxiang), soy-sauce aroma (jiangxiang), complex aroma (jianxing), laobaiganxiang, and herb-like aroma type liquors. Quantitation technology included gas chromatography-flame ionization detector (GC-FID) of direct injection, liquid-liquid microextraction (LLME), solid-phase microextraction (SPME), and stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry (GC-MS). After determination of odor thresholds of aroma compounds from Chinese liquors, OAVs of odor compounds were obtained. Aroma recombination and omission experiments of aroma compounds from strong and light aroma type liquors were researched. Ethyl hexanoate, β-damascenone, and geosmin were important odorants of Chinese liquor.
标题：白酒风味物质研究方法的回顾与展望
英文标题：Current practice and future trends of aroma and flavor of Chinese liquor (baijiu)
作者：
范文来 教育部工业生物技术重点实验室,江南大学生物工程学院酿酒微生物与应用酶学研究室
徐岩 教育部工业生物技术重点实验室,江南大学生物工程学院酿酒微生物与应用酶学研究室
中文关键词:蒸馏酒,白酒,气相色谱-闻香法,己酸乙酯,β-大马酮,土味素,
英文关键词:distilled liquor,Chinese liquor (baijiu),gas chromatography-olfactometry,ethyl hexanoate,β-damascenone,geosmin,
发表日期：2014-09-16
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