e-Article
酱香白酒中两种异嗅物质鉴定的研究 / Identification of Two Odor Compounds in Jiangxiang Baijiu(Liquor)
Document Type
Academic Journal
Author
Source
酿酒科技 / Liquor-Making Science & Technology. (3):43-46
Subject
Language
Chinese
ISSN
1001-9286
Abstract
采用GC-MS技术与感官品评相结合的方法分析了某酱香型白酒的嗅味物质。通过谱图比对及统计学分析，找出高锰酸钾处理前后酒样中具有显著性差异的物质，最终确定了白酒中臭味物质的主要组成。结果表明，二甲基二硫和二甲基三硫是白酒中主要的臭味物质，在异味酒样中的浓度分别为439.26μg/L和547.16μg/L。另外，从生产工艺的角度提出了防止白酒中臭味产生的措施。
In this study, odor compounds in a Jiangxiang Baijiu(liquor) product were analyzed by GC-MS coupled with sensory evaluation. Spectrum matching and statistical analysis indicated the substances with significant difference before and after potassium permanganate treat-ment of liquor samples, furthermore, the main compositions of odor compounds in liquor were determined. The results showed that, dimethyl disulfide and dimethyl trisulfide were the two main odor substances in liquor (439.26μg/L and 547.16μg/L respectively in liquor samples with off-flavor). Besides, some measures to prevent off-flavor in liquor were put forward from the perspective of the production process.
In this study, odor compounds in a Jiangxiang Baijiu(liquor) product were analyzed by GC-MS coupled with sensory evaluation. Spectrum matching and statistical analysis indicated the substances with significant difference before and after potassium permanganate treat-ment of liquor samples, furthermore, the main compositions of odor compounds in liquor were determined. The results showed that, dimethyl disulfide and dimethyl trisulfide were the two main odor substances in liquor (439.26μg/L and 547.16μg/L respectively in liquor samples with off-flavor). Besides, some measures to prevent off-flavor in liquor were put forward from the perspective of the production process.