中国食品学报2023，Vol.23Issue(12)：268-280,13.DOI:10.16429/j.1009-7848.2023.12.028
GC-MS和GC-IMS分析藜麦酒的特征挥发性风味成分
Analysis of the Characteristic Volatile Flavor Components of Quinoa Wine by GC-MS and GC-IMS
摘要
Abstract
The brewing of quinoa wine using traditional solid-state fermentation method is of great significance to extend the quinoa industry chain.In this study,quinoa and sorghum were used as the main raw materials to brew quinoa wine and sorghum wine by solid-state fermentation,and the volatile flavor components of quinoa wine and sorghum wine were detected by gas chromatography-mass spectrometry(GC-MS)and gas-ion mobility spectrometry(GC-IMS).The results showed that the total volatile flavor components detected by GC-MS in quinoa wine were 49 and sorghum wine was 29.23 and 12 unique substances were detected in quinoa wine by GC-MS and GC-IMS,respectively,among which D-limonene,α-Gurjunene,caryophyllene,ethyl isobutyrate,isobutyl propionate,isoamyl butyrate,methyl 2-methylbu-tanoate and(E)-2-hexenal were the characteristic volatile components in quinoa wine;Isoamyl alcohol,(s)-(-)-ethyl lactate,1-propanol,ethyl octanoate,ethyl acetate,ethyl butyrate and 2-dimethylpyrazine were high volatile flavor com-ponents common to both quinoa wine and sorghum wine;the relative levels of isobutyl alcohol and isoamyl alcohol with undesirable odor were lower in quinoa wine compared to sorghum wine.The sensory evaluation showed that the quinoa wine had more prominent grain and fruit aromas and a fuller,rounder body,which may be attributed to the unique volatile components at play.This study provides analytical ideas for quinoa wine development.关键词
藜麦酒/气相色谱-质谱联用/气相-离子迁移谱/香气成分/感官评价Key words
quinoa wine/gas chromatography-mass spectrometry/gas chromatography-ion mobility spectrometry/aroma components/sensory evaluation引用本文复制引用
陈虎,锁然,刘亚琼,张煜行,吕玮,王颉..GC-MS和GC-IMS分析藜麦酒的特征挥发性风味成分[J].中国食品学报,2023,23(12):268-280,13.基金项目
河北省重点研发计划项目(19227527D) （19227527D）
河北省创新能力提升计划项目(22567698H) （22567698H）
