Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine
Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine
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DOI：
10.1007/s12161-016-0754-5
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发表时间：
2017-06-01
影响因子：
2.9
通讯作者：
Chen, Weixin
中科院分区：
文献类型：
--
作者：
Bai, Weidong;Sun, Shuangge;Chen, Weixin
炒酒状态是黄酒酿造过程中最重要的工序之一，对黄酒的品质和风味有很大影响。采用气相色谱-质谱法(GC-MS)和顶空气相固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)对青藏高原葡萄酒炒制过程中的氨基甲酸乙酯(EC)和香气成分进行了测定。此外，还考察了不同炒制条件对香气成分和EC含量变化的影响。结果表明，EC浓度随着炒酒温度的升高和时间的延长而增加。皮尔逊检验表明，EC与温度、时间呈极显著正相关(p<；0.01)。酯、醇和醚是香气成分最多的成分，是香料的主要风味成分。综合考虑EC浓度、主要风味、独特成分和挥发性香气成分的比例，70℃、11~20min是青冈葡萄酒最适宜的炒制温度和时间。在Cyw酿造过程中，必须控制影响EC形成和香气成分的炒酒条件。
Wine frying status is one of the most important processes in the brewing of Chinese yellow rice wine (CYW) and has a great influence on the quality and flavor of CYW. The present work determined the ethyl carbamate (EC) concentration by gas chromatography-mass spectrometry (GC-MS) and aroma compounds by headspace solid-phase microextraction GC-MS (HS-SPME-GC-MS) during wine frying status in CYW. In addition, effects of wine frying conditions on the changes of EC and aroma compounds were also investigated. Results indicated that EC concentration increased along with the increase of wine frying temperature and time. Pearson test indicated that EC had highly significant correlation (p < 0.01) with temperature and time. Esters, alcohols, and ethers consisted of the most aroma components and constituted the main flavor of CYW. Considering EC concentration, main flavor, unique ingredients, and proportions of volatile aroma compounds, 70 degrees C and 11-20 min are the most appropriate temperature and time for wine frying of CYW. It is necessary to control wine frying conditions influencing EC formation and aroma compounds in CYW brewing.