Methodology for Aroma Compounds in Baijiu(白酒香气物质研究的方法学)
摘要
In 1960s, ethyl hexanoate in Maotai Baijiu (liquor) distilled from fermented grains in cellar bottom was successfully isolated by paper chromatography, which marked the beginning of aroma and flavor study of Baijiu in China. In recent years, with the development of separation and identification technology, researches on aromas from Baijiu had rapidly developed in China. The research status, new trends, new discoveries, and new technology of aromas in Baijiu were summarized, and the research methods were proposed in this study. The general research ideas could consist of four steps, including extraction, separation, identification, and confirmation of active aroma compounds. The application of extraction and Osme techniques in liquor aroma study were presented, while the evaluation of direct injection and liquid-liquid extraction quantitative methods for Baijiu compounds were described. Moreover, the recombinate and omission tests for aroma compounds were also introduced. Finally, the direction of future study on the Baijiu aroma substances was pointed out.(20世纪60年代,具有酱香型白酒窖底香气的己酸乙酯从茅台酒中被成功分离鉴定,标志着我国白酒风味物质研究的开端。近年来,随着分离技术和鉴定技术的发展,白酒香气物质的研究取得了突飞猛进的发展。对白酒香气物质研究现状、新动态、新发现、新技术等内容进行综合分析、归纳讨论,提出了白酒风味物质研究的方法学,论述了白酒香气总体研究思路应包含香气物质提取、香气物质分离、活性香气化合物发现、重要活性香气化合物确认等4个部分的观点；并对香气萃取浓缩分析和Osme等方法在白酒闻香技术中的应用,直接进样和液液萃取等方法在白酒香气成分定量技术中的应用进行了评价；对白酒香气重组与缺失技术进行了专门整理；最后,指出酒类香气物质未来研究发展的可能方向。)