食品与发酵工业2025，Vol.51Issue(12)：327-336,中插17-中插18,12.DOI:10.13995/j.cnki.11-1802/ts.040624
基于多维色谱技术的Lager啤酒特征香气成分解析
Characteristic aroma components of Lager beer based on multidimensional chromatographic technique
摘要
Abstract
In this study,the characteristic aroma compounds of six domestic brands of Lager beer were analyzed by manual sensory e-valuation,headspace gas chromatography flame ionization detector method(HS-GC-FID),headspace-solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS),and headspace solid phase microextraction-comprehensive two-dimensional gas chromatograph-time of flight mass spectrometer(HS-SPME-GC×GC-TOFMS).The HS-SPME-GC×GC-TOFMS were used to comprehen-sively detect and semi-quantitatively analyze the aroma compounds in the six beers,and 520,520,519,522,518,and 513 substances were detected respectively,and aroma compounds,such as loreleiene,baihtuellitol,peach aldehyde,etc.,were detected for the first time in the Lager beers.A total of 61 aroma components,including 24 esters,14 alcohols,10 aldehydes,6 acids,3 ketones,2 phenols,and 1 S-containing and 1 O-containing heterocyclic compound,were quantified by HS-GC-FID and HS-SPME-GC-MS.Combined with the method of multivariate statistical analysis,the main different substances were found to be isoamyl alcohol,phenylethanol,and ethyl ace-tate by one-dimensional chromatography,and the relative quantitative results by HS-SPME-GC×GC-TOFMS further indicated that the dif-ferent substances were also reflected among N-containing compounds such as 2,3-butanediol nitrate and other compounds totaling 100 com-pounds,such as(E)-β-acacaciazulene and loreleiene.In addition,through multivariate statistics,odor activity value,and Pilsen correla-tion analysis,it was found that the level of beer malt aroma was correlated with the content of bromeutone,hop aroma was correlated with the content of linalool and linalyl acetate,the level of floral aroma and ester aroma was correlated with the content of ethyl acetate,ethyl caprylate,and phenylethyl acetate,the content of mellow aroma was correlated with the content of isobutanol,and the content of isofra-grance was correlated with the content of citral and nonanal.It was also found that malt was also associated with N-containing compounds such as 2,3-butanediol nitrate and 1,2-propanediol nitrate by two-dimensional binding orthogonal partial least squares discriminant analysis.关键词
啤酒/香气成分/气相色谱火焰离子化检测器法/GC-MS/全二维气相色谱-飞行时间质谱/多变量统计学分析Key words
beer/aroma components/gas chromatography with flame ionization detection(GC-FID)/GC-MS/comprehensive two-di-mensional gas chromatograph-time of flight mass spectrometer(GC×GC-TOFMS)/multivariate statistical analysis引用本文复制引用
郭琪,王玉海,陈明,江伟,王德良,孙志伟,葛佳伟,郝建秦..基于多维色谱技术的Lager啤酒特征香气成分解析[J].食品与发酵工业,2025,51(12):327-336,中插17-中插18,12.基金项目
国家大麦青稞产业技术体系项目(CARS-05-01B) （CARS-05-01B）
