利用AEDA比较五粮粉一次蒸煮与二次蒸煮中的香气活性成分

摘要

5种粮食配方是五粮液区别于其他白酒的独特酿造工艺之一.该研究将生产用五粮粉进行一次蒸煮与二次蒸煮,分别收集了清蒸馏液.利用香气提取稀释法(aroma extract dilution analysis,AEDA)比较分析了两种馏液中香气活性成分的差异性.结果表明,一次蒸煮馏液中最重要的香气活性成分包括2-甲基丁醛、己醛、(E)-2-庚烯醛、苯乙醛、愈创木酚、邻甲酚、对甲酚、己酸乙酯、二甲基三硫醚和B-大马酮(香气稀释因子(flavor dilution factor,FD)≥81),二次蒸煮馏液中最重要的香气活跃成分包括2-甲基丙醛、(E)-2-庚烯醛、二甲基三硫醚、愈创木酚(FD≥81).一次蒸煮中醛类化合物(正己醛、(Z)-2-壬烯醛)、芳香族化合物(苯甲醛、苯乙醛、苯乙酮、4-甲基愈创木酚、对甲酚、邻甲酚)以及己酸乙酯等的FD值大于二次蒸煮.二次蒸煮中愈创木酚、4-乙基苯酚、2,3-丁二酮、正己醇的FD值则大于一次蒸煮.该研究首次报道了五粮液五粮粉在一次蒸煮和二次蒸煮中香气活性成分的组成区别,对科学认识五粮液特殊酒体风格提供了必要的理论与数据支撑.%The formula of five grains including sorghum,wheat,corn,rice and sticky rice is the particular feature for Wuliangye in comparison with other Chinese liquors.In this study,the five grains powder was distilled for two times by water and the distillates were collected separately.The aroma extraction dilution analysis (AEDA) was applied to determine the odor-active compounds in two distillates.The results showed that 2-methylbutanal,hexanal,(E)-2-heptenal,benzaneacetaldehyde,guaiacol,p-cresol,m-cresol,ethyl hexanoate,dimethyl trisulfide and β-damascenone were the most important odor-active compounds (flavor dilution factor (FD) ≥ 81) in 1st distillation,and 2-methypropanal,(E)-2-heptenal,dimethyl trisulfide and guaiacol (FD ≥81) were the most important odor-active compounds in the 2nd distillation.The FD values of aldehydes (hexanal,(Z)-2-nonenal),aromatic compounds (benzaldehyde,benzeneacetaldehyde,acetophenone,4-methylguaiacol,p-cresol and m-cresol),and ethyl hexanoate in 1stdistillation were higher than those in 2nd distillation.The FD values of guaiacol,4-ethylphenol,2,3-butanedione and hexanol in the 2nd distillation were higher than those in the 1 st distillation.In this study,the differences of odoractive compounds between the 1st and 2nd distillation of five grains powder were compared,which provided an important database for future researches.