Analysis of aroma components of five steamed grains for production of Nongxiangxing baijiu by simultaneous distillation and extraction combined with gas chromatography-mass spectrometry.
Analysis of aroma components of five steamed grains for production of Nongxiangxing baijiu by simultaneous distillation and extraction combined with gas chromatography-mass spectrometry.
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DOI：
10.7506/spkx1002-6630-20220609-091
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发表时间：
2023-01-01
期刊：
影响因子：
--
通讯作者：
Sun, Bao-guo
中科院分区：
文献类型：
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作者：
Liao, Peng-fei;Wang, Song;Sun, Bao-guo
采用同时蒸馏萃取-气相色谱-质谱联用技术，对浓香型白酒生产中的高粱、小麦、玉米、糯米、大米及其混合物的挥发性香气成分进行了分析。从5种谷物中共鉴定出153种化合物，其中高粱108种，小麦93种，玉米93种，糯米66种，大米66种。鉴定出的化合物主要为醛类、醇类、酮类、芳香族化合物和酯类。采用双柱定性分析方法，共鉴定出140种化合物。采用气相色谱-嗅觉-质谱联用技术（GC-O-MS）对29种气味活性物质进行了鉴定。采用香气提取物稀释分析法（AEDA）和气味活性值（OAV）评价了不同化合物对蒸粮整体风味的影响。苄硫醇、（E，E）-2，4-癸二烯醛、（E）-2-壬烯醛、壬醛、己醛、辛醛、（E）-2-辛烯醛、（E，E）-2，6-壬二烯醛、1-庚醇、（E）-2-癸烯醛、（E，E）-2，4-壬二烯醛、苯乙醛、4-乙基-2-甲氧基苯酚、己酸乙酯、香叶基丙酮、辛酸乙酯和香草醛等17种化合物的OAV均大于1，其被认为是对谷物风味有贡献的重要化合物。苄硫醇和（E，E）-2，6-壬二烯醛首次被鉴定为蒸粮中的重要风味物质。
Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time.