摘要
Abstract
34 flavor compounds, including 8 alcohols, 14 esters, 4 aldehydes, 5 acids, 1 phenol, 1 lactone,and 1 heterocycle, were determined in rice wine by solid-phase micro extraction and gas chromatograph-mass spectrometer. The precisions of the method ranged from 4. 42％ to 13.44％. The recoveries were 78.44％ ～ 118.92％ with the detection limits in the range of 0. 002 ～ 13.92 μg/L. All data above-mentioned demonstrated it was a good method. Rice wine with different ages determined by this method. The total content of flavor compounds ranged from 726. 233 mg/L to 1290. 769 mg/L. The main compounds in rice wine were alcohols, esters and aldehydes, accounting for 63.68％ ～ 71.10％ , 27.84％ ～ 34.09％ , lower than 2％ , respectively. Compounds with high content in rice wine in order were β-phenylethanol, ethyl lactate, iso-pentyl alcohol, isobutanol, ethyl acetate, diethyl succinate, 2,3-butanediol and so on. The alcohols during aging decreased due to the oxidation, while the esters during the later aging increased because of the esterification and transesterification reaction. In addition, aldehydes during aging also increased by oxidation and maillard reaction. 5-methyl-2-furaldehyde, furfural and benzaldehyde increased by 10 ～ 40 times during aging demonstrated those three compounds could be used as aging indicators of rice wine.关键词
发酵酒/SPME/GC-MS/风味成分/酿遣/老化
