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量化确定香草素及其在酒精中的检测值
Surina Boerzhijin1, Yukio Osafune2, Toru Kishimoto2
1National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima-Shi, Hiroshima 739-0046, Japan..
Food chemistry
|July 4, 2024
概括
瓦尼林有助于造酒香气,在老年造酒中,其含量显著增加. 这项研究开发了一种量化香草素的方法,揭示了它对酒风味概况的影响.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 瓦尼林是食品和饮料中常见的芳香化合物.
- 它在萨克复杂的芳香特征中的作用在很大程度上仍未被描述.
- 了解香草含量是欣赏酒精感官品质的关键.
研究的目的:
- 开发和验证一种敏感的分析方法,用于量化香草中的香.
- 为了确定香的气味检测值,特别是在糖果矩阵内.
- 调查不同类型的酒精品种,包括老化的酒精品种中的香草素度.
主要方法:
- 高性能液体染色学与双重质谱学 (HPLC-MS/MS) 结合使用,用于素定量.
- 分析方法在线性,精度和回收方面经过了严格的验证.
- 气味检测门实验是使用一组训练有素的品尝者进行的.
主要成果:
- 一种经过验证的HPLC-MS/MS方法显示出出色的线性 (R2>0.99) 和低检测极限 (1.7μg/L).
- 年轻的萨克含有低于气味检测值 (78.9微克/升) 的香草素,而老年萨克的度高达1727.5微克/升.
- 大多数环境老化的酒精中的香草含量超过了经过11-15年的老化后的检测值.
结论:
- 经过验证的HPLC-MS/MS方法提供了精确的香草中的香草素量化,这对于风味分析至关重要.
- 香草老化时,香草度显著增加,特别是在桶式老化的品种中,影响了香味.
- 这项研究为探索糖果香味和指导酒制造商在生产过程中管理香草素提供了基础.
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