Solvent-assisted stir bar sorptive extraction and gas chromatography?mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake
Solvent-assisted stir bar sorptive extraction and gas chromatography?mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake
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溶剂辅助搅拌棒吸附萃取和气相色谱-质谱联用嗅觉测定法表征日本山海清酒中的香气化合物
DOI：
10.1016/j.foodchem.2022.134640
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发表时间：
2023
期刊：
影响因子：
8.8
通讯作者：
Sasamoto Kikuo
中科院分区：
文献类型：
--
作者：
Sasaki Tetsuya;Ochiai Nobuo;Yamazaki Yuya;Sasamoto Kikuo
山海酿造的清酒是一种以大米为原料，通过天然乳酸发酵生产的日本酒精饮料，与使用纯乳酸的一般方法酿造的Sokujo酿造的清酒相比，具有复杂而丰富的风味。采用溶剂辅助搅拌棒吸附萃取（SA-SBSE）结合气相色谱-嗅觉/质谱（GC-O/MS）技术对山海酿造清酒中的香气成分进行了表征，并证实SA-SBSE与SBSE相比，GC-O/MS的灵敏度有所提高。SA-SBSE与GC-O/MS联用增加了检测到的气味活性化合物的数量，提高了山海酿造清酒的FD因子灵敏度。SA-SBSE-GC-MS分析表明，在大米抛光率较低的情况下，山海酿造的清酒中极性香气化合物含量较高。对11种具有较宽logKow值范围的特征香气化合物进行定量分析，结果表明，扁桃酸乙酯、2-羟基-4-甲基戊酸乙酯和新鉴定的γ-6-（Z）-十二烯内酯等化合物在山海清酒中含量较高。
Yamahai-brewed sake, a Japanese alcoholic beverage brewed from rice and produced via natural lactic acid fermentation, has a complex and rich flavor compared withSokujo-brewed sake, brewed with a general method using pure lactic acid. This study aimed to characterize the aroma compounds inYamahai-brewed sake using solvent-assisted stir bar sorptive extraction (SA-SBSE) with gas chromatography–olfactometry/mass spectrometry (GC-O/MS) and to confirm the enhanced sensitivity of GC-O/MS with SA-SBSE compared with SBSE alone. SA-SBSE with GC-O/MS increased the number of detected odor-active compounds and improved the FD factor sensitivity ofYamahai-brewed sake. SA-SBSE-GC–MS analysis of three pairs ofYamahai-brewed andSokujo-brewed sake showed higher polar aroma compound content inYamahai-brewed sake with a low rice polishing ratio. Quantification of 11 characteristic aroma compounds with a wide range of logKowvalues revealed that several compounds, including ethyl mandelate, ethyl 2-hydroxy-4-methylvalerate, and the newly identified γ-6-(Z)-dodecenolactone, were more abundant inYamahai-brewed sake.