食品科学技术学报2026，Vol.44Issue(2)：173-184,12.DOI:10.12301/spxb202500074
基于分子感官科学的6种提取方法结合GC×GC-O-TOF MS解析浓香型白酒关键香气成分
Key Aroma Compounds Analysis of Strong-Aroma Baijiu Based on 6 Extraction Methods of Molecular Sensory Science and GC×GC-O-TOF MS
摘要
Abstract
The strong-aroma Baijiu is widely favored among consumers due to its elegant cellar aroma,harmonious bouquet,clean mouthfeel,and lingering aftertaste.However,many aroma compounds are difficult to fully extract and analyze because of their low concentration and varying polarities.Based on molecular sensory science,sensory evaluation combined with multiple extraction techniques(including solid phase micro-extraction,stir bar sorptive extraction,dynamic headspace sampling,liquid-liquid extraction,direct injection,and MonoTrap)and comprehensive two-dimensional gas chromatography-olfactory-time-of-flight mass spectrometry were employed to systematically extract and identify the key aroma-active compounds in Touqu-Baijiu(a typical representative of strong-aroma Baijiu).Sensory evaluation revealed that Touqu-Baijiu exhibited prominent cellar,alcoholic,fruity,sweet,and acidic aromas,with the cellar aroma being the most pronounced.A total of 311 aroma compounds were identified,among which 133 were aroma-active compounds,and 49 compounds with high flavor dilution factors were precisely quantified and their odor activity values were calculated.Through aroma recombination and omission experiments,ethyl hexanoate,ethyl acetate,ethyl butyrate,ethyl lactate,hexanoic acid,ethyl pentanoate,ethyl heptanoate,hexanal,phenylacetaldehyde,and butyric acid were confirmed as the key aroma-active compounds in Touqu-Baijiu.This study aimed to provide theoretical guidance and methodological reference for elucidating the chemical basis of the aroma profile of Touqu-Baijiu as weu as for aroma analysis of Baijiu and other alcoholic beverages.关键词
浓香型白酒/提取方式/全二维气相色谱-嗅闻-飞行时间质谱/香气重组/缺失实验/关键香气活性化合物Key words
strong-aroma Baijiu/extraction methods/comprehensive two-dimensional gas chromatography-olfactory-time-of-flight mass spectrometry/aroma recombination/omission experiments/key aroma-active compounds分类
轻工纺织引用本文复制引用
陈尔豹,马志莹,耿晓杰,郑福平,孙金沅,孙宝国..基于分子感官科学的6种提取方法结合GC×GC-O-TOF MS解析浓香型白酒关键香气成分[J].食品科学技术学报,2026,44(2):173-184,12.基金项目
国家重点研发计划项目(2022YFF0606800). National Key Research and Development Program Project(2022YFF0606800). （2022YFF0606800）
