红枣白兰地中特征风味物质的感官组学
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摘要
采用顶空固相微萃取-气相色谱-质谱联用技术分析鉴定红枣白兰地中的香气成分。首先结合气相色谱-嗅闻技术、时间强度法以及香气萃取物稀释分析初步确定红枣白兰地中的香气成分,然后通过香气活度值(odor activityvalue,OAV)进一步筛选特征香气成分,最后通过关键香气成分的重组和遗漏/添加实验确定红枣白兰地中的特征香气成分。结果表明:在红枣白兰地中共检测出63种香气化合物,通过定量分析及OAV分析进一步筛选出21种重要的香气化合物;21种香气物质重组实验能够成功模拟红枣白兰地中的香气;香气遗漏/添加实验进一步证实辛酸乙酯为红枣白兰地中的特征香气成分,并且辛酸乙酯、异戊酸乙酯、正丁醇、3-甲基-1-丁醇、戊酸对红枣白兰地中的总体香气具有重要作用。
Headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) was applied to identify and analyze the volatile aroma compounds of jujube brandy. First, the aroma components were determined by gas chromatography-olfactometry(GC-O), time-intensity method(OSME) and aroma extract dilution analysis(AEDA).The odor activity value(OAV) was used to select the characteristic aroma components. Finally, the characteristic aroma components of jujube brandy were determined by aroma recombination and omission/addition tests. The results showed that a total of 63 aroma components were identified in jujube brandy, and 21 of these were screened out as important aroma compounds by quantitative analysis based on their OAV. The aroma of jujube brandy was successfully simulated by the recombinant test using these selected compounds. The aroma omission test further confirmed that ethyl octanoate was the characteristic aroma substance in jujube brandy, and that ethyl octanoate and ethyl valerate butanol 3-methylbutanol pentanoic acid played an important role in the overall aroma.
Headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) was applied to identify and analyze the volatile aroma compounds of jujube brandy. First, the aroma components were determined by gas chromatography-olfactometry(GC-O), time-intensity method(OSME) and aroma extract dilution analysis(AEDA).The odor activity value(OAV) was used to select the characteristic aroma components. Finally, the characteristic aroma components of jujube brandy were determined by aroma recombination and omission/addition tests. The results showed that a total of 63 aroma components were identified in jujube brandy, and 21 of these were screened out as important aroma compounds by quantitative analysis based on their OAV. The aroma of jujube brandy was successfully simulated by the recombinant test using these selected compounds. The aroma omission test further confirmed that ethyl octanoate was the characteristic aroma substance in jujube brandy, and that ethyl octanoate and ethyl valerate butanol 3-methylbutanol pentanoic acid played an important role in the overall aroma.
引文
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[29]XIA Y N,MA Y,SUN J,et al.Analysis of volatile flavor compounds of jujube brandy by GC-MS and GC-O combined with SPME[J].Advance Journal of Food Science&Technology,2015,9(6):398-405.DOI:10.19026/ajfst.9.1893.
[30]PINO J A,TOLLE S,G諯R,et al.Characterisation of odour-active compounds in aged rum[J].Food Chemistry,2012,132(3):1436-1441.DOI:10.1016/j.foodchem.2011.11.133.
[2]DU H,FAN W,XU Y.Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors[J].Journal of Agricultural and Food Chemistry,2011,59(15):8331-8337.DOI:10.1021/jf201171b.
[3]夏亚男,迟超逸,郭洁,等.GC-O-MS法对比3种红枣白兰地的挥发性成分[J].中国酿造,2014,33(2):119-124.DOI:10.3969/j.issn.0254-5071.2014.02.030.
[4]张文叶,张峻松,赵光远,等.超高压处理对干红枣酒香气成分的影响[J].中国农学通报,2007,23(5):120-124.DOI:10.3969/j.issn.1000-6850.2007.05.028.
[5]李树萍,邱诗棋,吴宛芹,等.气相色谱-嗅闻-质谱联用分析红枣白兰地风味成分[J].食品科学,2017,38(4):187-191.DOI:10.7506/spkx1002-6630-201704030.
[6]李丹,王颉.金丝小枣酒香气成分分析[J].酿酒科技,2008(6):109-111.
[7]宋焕禄.分子感官科学及其在食品感官品质评价方面的应用[J].食品与发酵工业,2011,37(8):126-130.
[8]CULLERéL,FERREIRA V,CHEVERT B,et al.Characterisation of aroma active compounds in black truffles(Tuber melanosporum)and summer truffles(Tuber aestivum)by gas chromatographyolfactometry[J].Food Chemistry,2010,122(1):300-306.DOI:10.1016/j.foodchem.2010.02.024.
[9]吴容,陶宁萍,刘源,等.GC-O-AEDA法在食品风味分析中的应用[J].食品与机械,2011,27(4):163-168.DOI:10.3969/j.issn.1003-5788.2011.04.048.
[10]宋焕禄.分子感官科学[M].北京:科学出版社,2014.
[11]CALDEIRA M,RODRIGUES F,PERESTRELO R,et al.Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys:elucidation of the main odouractive compounds[J].Talanta,2007,74(1):78-90.DOI:10.1016/j.talanta.2007.05.029.
[12]LANGOS D,GRANVOGL M,SCHIEBERLE P.Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach[J].Journal of Agricultural and Food Chemistry,2013,61(47):11303-11311.DOI:10.1021/jf403912j.
[13]CHEN S,XU Y,QIAN M C.Aroma characterization of Chinese rice wine by gas chromatography-olfactometry,chemical quantitative analysis,and aroma reconstitution[J].Journal of Agricultural and Food Chemistry,2013,61(47):11295-11302.DOI:10.1021/jf4030536.
[14]GROSSHAUSER S,SCHIEBERLE P.Characterization of the key odorants in pan-fried white mushrooms(Agaricus bisporus L.)by means of molecular sensory science:comparison with the raw mushroom tissue[J].Journal of Agricultural and Food Chemistry,2013,61(16):3804-3813.DOI:10.1021/jf4006752.
[15]FAN W,QIAN M C.Characterization of aroma compounds of chinese“Wuliangye”and“Jiannanchun”liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry,2006,54(7):2695-2704.DOI:10.1021/jf052635t.
[16]FAN W,QIAN M C.Identification of aroma compounds in Chinese‘Yanghe Daqu’liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry[J].Flavour&Fragrance Journal,2006,21(2):333-342.DOI:10.1002/ffj.1621.
[17]FAN H,FAN W,YAN X.Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2015,63(14):3660-3668.DOI:10.1021/jf506238f.
[18]WANG L L,FAN W L,YAN X U.Analysis of capillary chromatographic skeleton compounds in Chinese soy sauce aroma type liquor by liquid-liquid microextraction and aroma recombination[J].Science&Technology of Food Industry,2012,33(19):304-306.
[19]LIU C,CHENG Y,ZHANG H,et al.Volatile constituents of wild citrus Mangshanyegan(Citrus nobilis Lauriro)peel oil[J].Journal of Agricultural and Food Chemistry,2012,60(10):2617-2628.DOI:10.1021/jf2039197.
[20]HAUSCH B J,LORJAROENPHON Y,CADWALLADER K R.Flavor chemistry of lemon-lime carbonated beverages[J].Journal of Agricultural and Food Chemistry,2015,63(1):112-119.DOI:10.1021/jf504852z.
[21]GAO W,FAN W,XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2014,62(25):5796-5804.DOI:10.1021/jf501214c.
[22]POISSON L,SCHIEBERLE P.Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2008,56(14):5820-5826.DOI:10.1021/jf800383v.
[23]SALO P,NVK腘EN L,SUOMALAINEN H.Odor thresholds and relative intensities of volatile aroma components in an artificial beverage imitating whisky[J].Journal of Food Science,2010,37(3):394-398.DOI:10.1111/j.1365-2621.1972.tb02647.x.
[24]YOSHIZAKI Y,TAKAMINE K,SHIMADA S,et al.The formation ofβ-damascenone in sweet potato shochu[J].Journal of the Institute of Brewing,2011,117(2):217-223.DOI:10.1002/j.2050-0416.2011.tb00464.x.
[25]WILLNER B,GRANVOGL M,SCHIEBERLE P.Characterization of the key aroma compounds in bartlett pear brandies by means of the sensomics concept[J].Journal of Agricultural and Food Chemistry,2013,61(40):9583-9593.DOI:10.1021/jf403024t.
[26]JELLINEK G.Sensory evaluation of food[M].U.K.Chichester:Ellis Horwood,1985.
[27]肖熙佩,陈思妘.白酒中酯类的形成[J].酿酒,1981(3):34-35.
[28]REAZIN G,SCALES H,ANDREASEN A.Mechanism of major congener formation in alcoholic grain fermentations[J].Journal of Agricultural and Food Chemistry,1970,18(4):585-589.DOI:10.1021/jf60170a002.
[29]XIA Y N,MA Y,SUN J,et al.Analysis of volatile flavor compounds of jujube brandy by GC-MS and GC-O combined with SPME[J].Advance Journal of Food Science&Technology,2015,9(6):398-405.DOI:10.19026/ajfst.9.1893.
[30]PINO J A,TOLLE S,G諯R,et al.Characterisation of odour-active compounds in aged rum[J].Food Chemistry,2012,132(3):1436-1441.DOI:10.1016/j.foodchem.2011.11.133.