摘要
采用顶空固相微萃取(HS-SPME)结合全二维气相色谱-飞行时间质谱联用技术(GC×GCTOF-MS)对红星清香型白酒风味成分特征进行系统分析,解析红星清香型白酒的风味特点。在红星清香型白酒酒样中共鉴定出849种挥发性组分,通过风味组学分析确证62种具有香气活性的挥发性组分。本研究为进一步探索红星清香型白酒的风味成分及产品特色提供了理论依据及科学基础。
HS-SPME was combined with GC×GC-TOF-MS to systematically analyze the characteristics of flavor components in Red Star Qingxiang Baijiu.A total of 849 volatile components were identified in Red Star Qingxiang Baijiu,and 62 volatile components with aroma activity were identified by flavor omics analysis.This research has provided a theoretical and scientific basis for further exploration of the flavor components and product characteristics of Red Star Qingxiang Baijiu.
作者
谭昊
聂建光
杜艳红
陈思佳
李晓
李婷婷
李斯迈
TAN Hao;NIE Jianguang;DU Yanhong;CHEN Sijia;LI Xiao;LI Tingting;LI Simai(Beijing Red Star Co.Ltd.,Beijing 101400,China)
出处
《酿酒科技》
2022年第8期54-58,共5页
Liquor-Making Science & Technology
作者简介
谭昊,男,国家级白酒评酒委员,从事酒体设计及白酒风味物质研究工作。
