Analysis and comparison of aroma compounds from traditional Tongshan sorghum liquor and samples of improved fermentation process by GC-MS
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摘要: 采用顶空固相微萃取法（HS-SPME）提取传统清香型同山高粱酒及其经发酵工艺改良后的酒样Ⅰ、酒样Ⅱ中的香气成分,结合气相色谱-质谱联用仪对香气成分进行分析。结果显示,除乙醇外,三种清香型白酒中共检测出61种香气成分,其中:传统同山高粱酒中共检测出香气成分35种,主要呈香化合物有酯类化合物、醇类化合物和芳香族化合物,主要香气成分有己酸乙酯、乙酸乙酯、3-甲基丁醇、1,1-二乙氧基乙烷、丁酸乙酯;酒样Ⅰ中共检测出香气成分45种,主要呈香化合物有酯类化合物、醇类化合物、烷烃类化合物和烯烃类化合物,主要香气成分有乙酸乙酯、1,1-二乙氧基乙烷、3-甲基丁醇、双戊烯、十二烷;酒样Ⅱ中共检测出香气成分41种,主要呈香化合物有酯类化合物、烷烃类化合物、烯烃类化合物和芳香族化合物,主要香气成分有乙酸乙酯、1,1-二乙氧基乙烷、3-甲基丁醇、双戊烯、十四烷。研究结果表明,传统同山高粱酒经发酵工艺改良后,酒中香气成分种类明显增多,酒的口感和风味得到改善。Abstract: Aroma compounds from fen-flavor traditional Tongshan sorghum liquor,as well as samples of improved fermentation process were extracted by using headspace solid phase microextraction(HS-SPME) followed by gas chromatography-mass spectrometry(GC-MS). The results showed that the total of 61 aroma compounds were identified in the three samples of fen-flavor liquor :35 aroma compounds were identified in traditional Tongshan sorghum liquor,mainly including esters,alcohols and aromatics,and the main aroma compounds such as hexanoic acid ethyl ester,ethyl acetate,3-methyl-1-butanol,1,1-diethoxy-ethane and butanoic acidethyl ester. 45 aroma compounds were identified in Sample Ⅰ,mainly including esters,alcohols,alkanes and olefins,such as ethyl acetate,1,1-diethoxy-ethane,3-methyl-1-butanol,D-Limonene and dodecane. In Sample Ⅱ,41 aroma compounds were identified,mainly including esters,alkanes,olefins and aromatics,such as ethyl acetate,1,1-diethoxy-ethane,3-methyl-1-butanol,D-Limonene and tetradecane. The results indicate that the aroma compounds in Sample Ⅰ and Ⅱ increase significantly after fermentation process improvement,with the melioration of taste and flavor.
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