食品与发酵工业2024，Vol.50Issue(24)：346-352,7.DOI:10.13995/j.cnki.11-1802/ts.039068
基于顶空固相微萃取结合全二维气相色谱质谱联用技术解析不同年份白兰地原酒香气组分特征
Characteristics of aroma components in different years of base brandy by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
摘要
Abstract
To clarify the impact of aging time on the aroma components of brandy,volatile compounds of different nine brandy sam-ples with different aging times were analyzed by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatog-raphy/time-of-flight mass spectrometry(HS-SPME-GC x GC-TOFMS).Results showed that among all the samples,495 volatile com-pounds were identified,with the sample aged for 0 years having the fewest types of volatile compounds(275),and the sample aged for 18 years having the most(318),the species of volatile compounds indicated an increasing trend with longer aging time.The contents of dif-ferent categories of aroma components varies with the duration of aging,the contents of alcohols,aldehydes,terpenes and sulfur-containing compounds decreased with aging time,while the contents of acid compounds increased gradually.The result of principal component analy-sis showed that the samples of different vintages showed trend changes with the age of the brandy,and the aroma changes were greater in the pre-aging period(0-1 years).Based on one-way ANOVA,a total of 268 aroma components with significant differences were screened.Among them,some compounds were more prominent,like compounds with fruit,spice and baking aroma characteristics and so on,while the compounds with floral and herbaceous aroma characteristics generally decreased with storage time.This research systemati-cally analyzed the impact of aging time on the aroma components of brandy.The research not only enriches the theoretical system of flavor chemistry of brandy,but also furnishes a data basis and theoretical foundation for the regulation of flavor profiles in the production of brandy.关键词
白兰地/香气/陈酿时间/全二维气相色谱-飞行时间质谱/主成分分析Key words
brandy/aroma/aging time/comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry/Principal component analysis引用本文复制引用
周君梦,祝思梦,车金名,吴昊霖,翁含之,刘钰浩,张葆春,唐柯..基于顶空固相微萃取结合全二维气相色谱质谱联用技术解析不同年份白兰地原酒香气组分特征[J].食品与发酵工业,2024,50(24):346-352,7.基金项目
山东省泰山产业领军人才工程项目 （）
