通过HS-SPME/GC-MS进行芳香成分分析,以描述 Lager,Ale 和酸的酒风格
Marcos Edgar Herkenhoff1, Oliver Brödel2, Marcus Frohme2
1Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil.
Food research international (Ottawa, Ont.)
|September 4, 2024
概括
这项研究使用Headspace固体相微提取 (HS-SPME) /气体染色学质谱法 (GC-MS) 分析了120种酒中的芳香化合物. 发现比利时酒具有最复杂的芳香特征,该方法可以区分用蜂制成的酒与蜂提取物.
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:
- 酒风格由多种不同的原料和造工艺来定义,从而产生独特的感官形状.
- 有限的研究存在于对负责区分酒风格的分子化合物的特征.
- 了解香味配置文件可以提高酒质量控制和消费者体验.
研究的目的:
- 为了描述各种酒风格的挥发性芳香化合物概况.
- 识别独特的化合物,使酒类别区分开来.
- 评估HS-SPME/GC-MS在区分酒类型和蜂使用方面的能力.
主要方法:
- 在五个类别中收集了120个酒样本:Pilsen, Lager, Ale, Sour和比利时 Ales.
- 利用头部空间固体相微提取 (HS-SPME) 快速,无溶剂提取挥发性化合物.
- 采用气体染色学-质谱学 (GC-MS) 结合多变量数据处理进行分析.
主要成果:
- 比利时酒的复杂性最高,有5种独特的香味化合物.
- 酒酒含有一种独特的化合物 (nonanal),而Pilsen酒则根据酒的使用情况显示出不同的特征.
- 该研究成功地将使用纯蜂的酒与使用蜂提取物的酒区分开来.
结论:
- 比利时酒具有最复杂的芳香特征,原因是挥发性化合物的多样性更高.
- HS-SPME/GC-MS是一种有效的技术,用于区分酒风格和蜂加工方法.
- 分子指纹为了解和分类酒香味特征提供了科学基础.
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