食品与机械2024，Vol.40Issue(8)：40-48,69,10.DOI:10.13652/j.spjx.1003.5788.2024.80705
基于HS-SPME-GC-MS的不同生产月份馥郁香型白酒酿造用大曲挥发性成分分析
Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS-SPME-GC-MS
摘要
Abstract
[Objective]To investigate the types and content differences of volatile flavor compounds in Daqu,used for the production of Fuyu flavor Baijiu,from different production months.[Methods]Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the volatile aroma components of Daqu used for brewing Fuyu flavor baijiu,which were released in seven different months.[Results]A total of 97 volatile aroma compounds were detected in Daqu,including 4 alcohols,6 esters,9 aromatics,10 pyrazines,41 alkenes and alkanes,15 aldehydes and ketones,8 heterocyclic compounds,and 4 other substances.The fire ring of Daqu detected 57 aroma compounds,mainly aromatic and alkenes/alkanes;the outer layer detected 52 aroma compounds,primarily aromatic,alkenes/alkanes,and pyrazines;the core detected the fewest,with 49 aroma compounds,mainly aromatic,alkenes/alkanes,and pyrazines.[Conclusion]The fire ring and outer layer of Daqu are the main sources of aromatic compounds in Fuyu flavor Baijiu.关键词
顶空固相微萃取/馥郁香型白酒/大曲/风味成分Key words
headspace solid phase microextraction/Fuyu flavor Baijiu/Daqu/flavor composition引用本文复制引用
谭笑,余佶,雷鹏,陈才,张庆华..基于HS-SPME-GC-MS的不同生产月份馥郁香型白酒酿造用大曲挥发性成分分析[J].食品与机械,2024,40(8):40-48,69,10.基金项目
湘西州科学计划项目(编号:州财教指[2021]34号) （编号:州财教指[2021]34号）
湘西州技术攻关"揭榜挂帅"项目(编号:2022JBGS0002) （编号:2022JBGS0002）
吉首大学企合作项目(编号:2023431415000404) （编号:2023431415000404）
