Identification of aroma compounds in Chinese 'Yanghe Daqu" liquor by normal phase chromatography fractionation followed by gas chromatography olfactometry
Identification of aroma compounds in Chinese 'Yanghe Daqu" liquor by normal phase chromatography fractionation followed by gas chromatography olfactometry
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DOI：
10.1002/ffj.1621
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发表时间：
2006-03-01
影响因子：
2.6
通讯作者：
Qian, MC
中科院分区：
文献类型：
--
作者：
Fan, WL;Qian, MC
采用正相色谱分离-气相色谱-嗅觉（GC-O）联用技术研究了洋河大曲酒的香气成分。用氟里昂11对洋河大曲酒进行萃取，分离出酸性和中性/碱性两种馏分。使用硅胶正相色谱法将中性/碱性级分进一步分离成四个级分。采用气相色谱-质谱联用仪（GC-MS）和气相色谱-质谱联用仪（GCO）对各馏分的香气成分进行了分析，结果表明，洋河大曲酒的香气主要由酯类和脂肪酸组成。其中，己酸乙酯（Osme值为15）、丁酸乙酯（Osme值>= 14）可能是最重要的酯类。此外，辛酸乙酯、己酸3-甲基丁酯和戊酸乙酯可能很重要（Osme值40）。具有高Osme值的酸包括己酸、丁酸、3-甲基丁酸和戊酸。他们贡献了酸，酸，奶酪和汗水的香气。正己醇和3-甲基丁醇也具有高的Osme值。此外，洋河大曲酒中还鉴定出4-乙基愈创木酚、4-甲基愈创木酚和4-乙基苯酚，它们对洋河大曲酒的清香、甜香、烟熏和山羊香均有贡献。鉴定了1，1-二乙氧基乙烷、1，1-二乙氧基-2-甲基丙烷和1，1-二乙氧基-3-甲基丁烷，它们具有果香和花香。版权所有（c）2005年约翰威利父子有限公司。
Aroma compounds in Chinese 'Yanghe Daqu' liquor were investigated with normal phase chromatography fractionation followed by gas chromatography-olfactometry (GC-O). Yanghe Daqu liquor was extracted with Freon 11, and then separated into acidic and neutral/basic fractions. The neutral/basic fraction was further separated into four fractions, using silica gel normal phase chromatography. Aroma compounds in each fraction were analysed by GCO and GC-MS. The results showed that Yanghe Daqu liquor aroma was mainly contributed by esters and fatty acids. Among them, ethyl hexanoate (Osme value =15), ethyl butanoate (Osme value >= 14) were probably the most important esters, based on their Osme values. In addition, ethyl octanoate, 3-methylbutyl hexanoate and ethyl pentanoate could be important (Osme values 40). Acids with high Osme value included hexanoic, butanoic, 3-methylbutanoic and pentanoic acids. They contributed to sour, acid, cheesy and sweaty aromas. I-Hexanol and 3-methylbutanol also had high Osme values. In addition, 4-ethylguaiacol, 4-methylguaiacol and 4-ethylphenol were identified in Yanghe Daqu liquor and they contributed to clove, sweet, smoky and goaty aromas. 1,1-Diethoxy ethane, 1, 1-diethoxy-2-methylpropane and 1,1-diethoxy3-methylbutane were identified and they gave fruity and floral aromas. Copyright (c) 2005 John Wiley & Sons, Ltd.