Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu
Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu
复制标题
浓香基白酒中引起烘焙香气和泥浆香气的关键气味物质的表征
DOI：
10.1016/j.foodres.2019.108546
复制
发表时间：
2019-11-01
影响因子：
8.1
通讯作者：
Wu, Jihong
中科院分区：
文献类型：
--
作者：
Dong, Wei;Guo, Ruonan;Wu, Jihong
研究了中国浓香型基酒中的烘烤香和泥香特征以及形成这两种特征香气的关键成分之间的相互作用。通过比较香气提取物稀释分析，在基础和商业SAB中共鉴定出68种和64种气味剂。此外，白酒基质复杂，对目标香气成分的定量准确度和精密度提出了长期的挑战;因此，通过多种定量技术，包括直接进样结合气相色谱-火焰离子化检测器，涡旋辅助表面活性剂增强乳化液-液微萃取（VSLLME）结合GC-MS，衍生化法结合气相色谱-质谱联用技术，分别确定了37种和26种气味物质为重要的气味物质，其OAVs >= 1。在这些成分中，5种化合物，己酸，丁酸，对甲酚，3-甲基吲哚，3-（甲硫基）丙醛显示出更高的OAVs在基础上比在商业SAB，和基于香气重组和遗漏分析，他们被证实是负责泥状和烤气味的关键气味。通过“加和”试验对上述5种主要致香物质进行评价，结果表明，SAB基料的烘烤香气和泥状香气具有相关性，且主要归因于化合物之间的加和或掩蔽效应。
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the base and commercial SAB by comparative aroma extract dilution analysis. Furthermore, the complex matrix of Baijiu always pose a long-term challenge for quantitative accuracy and precision of target aroma compounds; thus, the odorants with flavor dilution (FD) >= 9 were further quantified by multiple quantitative techniques, including the direct Injection combined with gas chromatography-flame ionization detector, the vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction (VSLLME) combined with GC-MS, and the derivatization method combined with VSLLME-GC-MS, and 37 and 26 odorants were shown to be important odorants as their OAVs >= 1. Among these components, 5 compounds, hexanoic acid, butyric acid, p-cresol, 3-methylindole, and 3-(methylthio)propanal showed higher OAVs in base than in commercial SAB, and based on aroma recombination and omission analysis, they were confirmed to be the key odorants responsible for the mud-like and roasted odors. The evaluation of the aforementioned five key odorants by the "addition" test showed that the roasted and mud-like aromas of base SAB were related, and the odors were mainly attributed to additive or masking effects among the compounds.