毛铺苦荞酒基酒和成品酒中关键香气的对比分析检测方案(离子迁移谱仪)

中国食品科学技术学会第十六届年会暨第十届中美食品业高层论坛摘要集 3D转换方法获得的粒径分布作为咀嚼效率评测指标。结果表明，三种方法测得的咀嚼效率存在正相关，能够区分不同受试者的咀嚼能力，其中筛分法(高耗时)与图像分析法存在强正相关(r>0.8)，且均具有更高精确度和区分度。 关键词 食品口腔加工；食品风味释放；咀嚼效率；筛分法；风味释放法；图像分析法 Establishment and optimization of effective evaluation for chewing efficiency Jia Jingke Zhang Yifan Hilbert W. van der Glas Wang Xinmiao**(Chen Jianshe ( Food Oral Processing Laboratory， School of Food Science and Biotechnology，Zhejiang Gongshang University， Hangzhou 310018) AbstractCChewing efficiency is an important oral physiological parameter. It is influenced by individual’s oral physiologicalcondition， and will affect food oral behavior and flavor release during oral processing. It is therefore of great importance to ob-jectively evaluate consumer’s chewing behavior and chewing efficiency， in order to achieve a precise food structure and flavordesign. This study attempted to establish and optimize the chewing efficiency methodologies. A total of 12 (6 female， 6 male)healthy participants were recruited， and the following three methods were investigated： 1. Flavor release method： chewing effi-ciency is measured by the change of sugar concentration in saliva during chewing gelatin -based soft - solid particles；2. Sie-ving method： chewing efficiency is measured by the calculated weight distribution (Rosin -Rammler) of fractured solid parti-cles， Optosil @， after chewing followed by a physical sieving procedure； 3. Imaging analysis method： chewing efficiency ismeasured by indices obtained via a 2D -3D imaging conversion with chewed Optosil@particles. Results showed positive cor-relations across three methodologies， all of which demonstrated their potential to distinguish chewing efficiencies of participantswith different oral physiological capacities. Among them， there is a strong positive correlation between sieving method (thoughtime - consuming) and imaging analysis method (r>0.8)， both of which have higher accuracy and discrimination than theflavor release method. Keywordsfood oral processing； food flavor release； chewing efficiency； sieving； gel flavor release； imaging analysis 【809】 毛铺苦荞酒基酒和成品酒关键香气的对比分析研究 王 娟：1，3 杨 强2 易 翔” 孟维一1， 刘源才2* 霍嘉颖 黄明泉1，3* 张 倩青 (北京食品营养与人类健康高精尖创新中心北京工商大学 北京 100048劲牌有限公司 湖北大治 435100 3食品质量与安全北京实验室北京工商大学 北京 100048) 摘 要 毛铺苦荞酒由基酒和苦荞麦等提取物两部分组成。本研究采用直接进样(DI)和液液萃取(LLE)结合气相-质谱联用仪(GC-MS)和二维气相-质谱联用仪(GCxGC-MS)在毛铺苦荞基酒和成品酒中分别定性出322种和329种挥发性成分，其中酯类、醇类和酸类最多。同时通过气相-嗅闻技术(GC-0)结合芳香稀释法(AEDA)在基酒 Abstracts of Food Summit in China & 16" Annual Meeting of CIFST 和成品酒中共鉴定出52种香气活性物质，对其进行了定量并计算了香气活性值(OAV)，确认己酸乙酯、丁酸乙酯、戊酸乙酯、异戊酸乙酯、辛酸乙酯、己酸、丁酸、3-甲基丁酸、乙酸、乙偶姻、4-甲基苯酚是苦荞酒的关键香气物质。另外，采用静态顶空法结合气相色谱-离子迁移谱联用仪(HS-GC -IMS)和定量感官评价(QDA)研究了苦荞提取物的添加对苦荞酒风味的影响。结果显显，与基酒相比，添加苦荞提取物后成品酒中化合物的挥发性有明显变化，甜味、荞麦香、烟草味、窖泥香增强，苦味、药香、醇香和酯香减弱，且空杯留香时间增长，苦荞提取物起到“基香”的作用。 关键词 毛铺苦荞酒；气相色谱-嗅闻仪；关键香气物质；气相色谱-离子迁移谱联用仪；定量感官评价 Identification of the key aroma compounds in Maopu Buckwheat Baijiu and investigationof the aroma effects of the addition of Buckwheat extract Wang Juan Yang Qiang.2Yi Xiang2Meng Weiyi3Liu Yuancai* Huo Jiaying1".3 Huang Mingquan**Zhang Qian ('Beijing Advanced Innovation Center for Food Nutrition and Human Health，Beijing Technology & Business University (BTBU)， Beijing 100048 Jinpai Co.， Ltd.， Dazhi 435100， Hubei 'Beijing Laboratory for Food Quality and Safety， Beijing Technology and Business University， Beijing 100048) Abstract Maopu Buckwheat Baijiu，a healthy liquor， is composed of base liquorand buckwheat extract. Inthisstudy， the vola-tile compounds in Maopu Buckwheat basic Baijiu (MBB) and commercial Baijiu (MBC) were identified by direction injectionand liquid - liquid extraction coupled with gas chromatography- mass spectrometry (GC-MS) and two - dimension gas chro-matography- mass spectrometry (GC×GC-MS). The results showed that a total of 322 and 329 aroma compounds were de-tected in MBB and MBC respectively， and among them the esters， alcoholics， and acids were the most prevalent. By applica-tion of gas chromatography - olfactory (GC -0) coupled with aroma extraction dilution analysis (AEDA)， a total of 52 aroma-active compounds were identified from MBB and MBC. Then their odor activity values (OAVs) were calculated according tothe quantification results. Finally， ethyl hexanoate， ethyl butyrate， ethyl valerate， ethyl isovalerate， ethyl octanoate， caproicacid， butyric acid， 3-methylbutyric acid， acetic acid， acetoin， and 4- methylphenol were confirmed as the key aroma com-pounds of Maopu Buckwheat Baijiu according to their FD factors and OAVs. The effects of Buckwheat extract to the aroma pro-file of MBC were also investigated by quantitative descriptive analysis(QDA) and headspace gas chromatography -ion mobili-ty chromatography (HS-GC-IMS). The Buckwheat extract significantly affected the volatility of the volatile compounds ofMBC， and so the intensities of sweet， Buckwheat -aroma， smoky， and mud -like notes increased while the bitter， alcoholicand ester-like attributes decreased. In addition， the retention time of MBC aroma in empty cup increased too， which indica-ted that the Buckwheat extract was play an important role in base note of MBC. Keywords Maopu Buckwheat Baijiu； gas chromatography- olfactory (GC -0)；key odorants； gas chromatography -ionmobility chromatography (GC -IMS)； quantitative descriptive analysis (QDA) ·(C)China Academic Journal Electronic Publishing House.All rights reserved. http：//www.cnki.net 毛铺苦荞酒由基酒和苦荞麦等提取物两部分组成。本研究采用直接进样（ＤＩ） 和液液萃取（ＬＬＥ） 结合气相－ 质谱联用仪（ ＧＣ － Ｍ Ｓ ） 和二维气相－ 质谱联用仪（ ＧＣ ｘ Ｇ Ｃ－ Ｍ Ｓ ） 在毛铺苦荞基酒和成品酒中分别定性出３ ２２ 种和３ ２９ 种挥发性成分， 其中酯类、醇类和酸类最多。同时通辻气相－ 嗅闻技术（ ＧＣ  － ０ ） 结合芳香稀释法（ＡＥ Ｄ Ａ） 在基酒和成品酒中共鉴定出５ ２ 种香气活性物质， 对其进行了定量并计算了香气活性值（ Ｏ ＡＶ ）， 确认己酸乙酯、丁酸乙酯、戌酸乙酯、异戌酸乙酯、辛酸乙酯、己酸、丁酸、３ － 甲基丁酸、乙酸、乙偶姻、４ － 甲基苯酚是苦荞酒的关键香气物质。另外，采用静态顶空法结合气相色谱－ 离子迁移谱联用仪（ ＨＳ － ＧＣ －Ｉ Ｍ Ｓ ） 和定量感官评价（ Ｑ Ｄ Ａ ） 研冗了苦荞提取物的添加对苦荞酒风味的影响。结果显示， 与基酒相比， 添加苦荞提取物后成品酒中化合物的挥发性有明显变化， 甜味、荞麦香、烟草味、窖泥香增强， 苦味、药香、醇香和酯香减弱， 且空杯留香时间增长， 苦荞提取物起到“ 基香” 的作用。