现代食品科技2018，Vol.34Issue(7)：258-265,8.DOI:10.13982/j.mfst.1673-9078.2018.7.038
金门高粱酒的风味及挥发性成分分析
Analysis of the Aroma and Volatile Compounds in Kinmen Sorghum Liquor
摘要
Abstract
Kinmen Sorghum liquor is a kind of light-aroma-type liquor produced in Kinmen county of Taiwan province. The unique island climate of Kinmen island may have an effect on the aroma quality of the liquor. In order to know the aroma characteristics of Kinmen Sorghum liquor, the volatile compounds were analyzed using sensory evaluation and headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that alcoholic and fruity notes were the main flavor profile. And 42 volatile compounds, including 21 esters, 6 alcohols, 6 aldehydes and ketones, 5 alkanes and 4 others were identified using GC-MS. Among these compounds, ethyl acetate (2769.00 μg/m L), ethyl caproate (1674.90 μg/m L), ethyl octanoate (1353.30 μg/m L) and ethyl decanoate (621.00 μg/m L) were shown to be the main esters. 3-Methyl-1-butanol (301.80 μg/m L) and 2-methyl-1-butanol (82.80 μg/m L) were the main alcohol compounds. And furfural (114.00 μg/m L), nonanal (34.50 μg/m L) and 2-nonanone (17.70 μg/m L) were the main aldehydes and ketones compounds. The experiment provided data reference for the flavor study of the Kinmen sorghum liquor and other light aroma type liquor.关键词
金门高粱酒/顶空固相微萃取/气相色谱-质谱串联技术(GC-MS)/挥发性化合物/感官评价Key words
Kinmen sorghum liquor/headspace solid phase micro-extraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS)/volatile compounds/sensory evaluation引用本文复制引用
张婷,倪辉,李婷,张良桢,黄高凌,李清彪..金门高粱酒的风味及挥发性成分分析[J].现代食品科技,2018,34(7):258-265,8.基金项目
福建省自然基金项目 (2017J01581) （2017J01581）
