基于GC-MS和GC-O的茶本酒中特征风味物质研究

黄翠; 王凤丽; 陈耀林; 于佳俊; 王伟; 杜苏峰; 宋涛; 蔡忠水; 薛洁; 武运

doi:10.13305/j.cnki.jts.2023.05.002

PDF(880 KB)

茶叶科学 ›› 2023, Vol. 43 ›› Issue (5) : 703-717. DOI: 10.13305/j.cnki.jts.2023.05.002

研究报告

基于GC-MS和GC-O的茶本酒中特征风味物质研究

黄翠¹, 王凤丽², 陈耀林², 于佳俊^3,4, 王伟², 杜苏峰², 宋涛^3,4, 蔡忠水^3,4, 薛洁^3,4,*, 武运^1,*

作者信息 +

Study on Characteristic Flavor Substances in Tea Aroma Type Distilled Spirit Based on GC-MS and GC-O

HUANG Cui¹, WANG Fengli², CHEN Yaolin², YU Jiajun^3,4, WANG Wei², DU Sufeng², SONG Tao^3,4, CAI Zhongshui^3,4, XUE Jie^3,4,*, WU Yun^1,*

Author information +

文章历史 +

摘要

茶本酒作为茶原料深加工技术的进一步延伸,融合了茶香与酒香且风味独特。为明确不同工艺下茶本酒风味物质的变化,应用顶空固相微萃取气相色谱质谱联用技术（Solid-phase microextraction/gas chromatography-mass spectrometry,SPME/GC-MS）分析其风味成分,采用液液萃取/气相色谱-嗅闻-质谱联用法（Liquid-liquid extraction/gas chromatography-olfactometry-mass spectrometry,LLE/GC-O-MS）中的香气强度（Odor specific magnitude estimation,OSME）法和香气活力值（Odor activity value,OAV）法确定特征风味物质及其对整体风味的贡献程度。结果表明,在6款茶本酒中共检测出76种香气物质,其中酯类32种,醇类14种,醛酮类10种,酸类4种,萜烯类13种及其他3种物质;气相色谱-嗅闻-质谱联用（Gas chromatography-olfactometry-mass spectrometry,GC-O-MS）分析结果显示,有21种可被嗅闻的香气成分,由OAV和OSME法共同鉴定出了12种关键香气物质,包括芳樟醇（玫瑰花香）、茴香脑（草药香）、癸酸乙酯（果香）、己酸乙酯（酒香）等。研究表明,不同种类微生物、发酵方式、蒸馏工艺显著影响茶本酒风味物质的组成及含量。研究结果对茶本酒特征香气表征及质量控制具有重要的指导意义。

Abstract

As a further extension of the deep processing technology of tea raw materials, tea aroma type distilled spirit combines the aroma of tea and wine, and has a unique flavor. In order to clarify the changes of flavor substances of tea aroma type distilled spirit under different processes, solid-phase microextraction/gas chromatography-mass spectrometry was used to analyze the flavor components. The odor specific magnitude estimation method and Odor activity value method in liquid-liquid extraction/gas chromatography-olfactometry-mass spectrometry were used to determine the characteristic flavor substances and their contribution to the overall flavor. The results show that 76 kinds of aroma substances were detected, including 32 esters, 14 alcohols, 10 aldehydes and ketones, 4 acids, 13 terpenes and 3 other substances. Gas chromatography-olfactometry mass spectrometry analysis results show that there were 21 aroma compounds that could be smelled, and 12 key aroma compounds were identified by OAV and OSME together, including linalool (rose flowers), anisole (herbal), ethyl caprate (fruit), ethyl caproate (wine aroma) and so on. The results show that different kinds of microorganisms, fermentation methods and distillation technology significantly affected the composition and contents of flavor substances in tea aroma type distilled spirit. The results of this study have important guiding significance for the characteristic aroma characterization and quality control of tea aroma type distilled spirit.

导出引用

黄翠, 王凤丽, 陈耀林, 于佳俊, 王伟, 杜苏峰, 宋涛, 蔡忠水, 薛洁, 武运. 基于GC-MS和GC-O的茶本酒中特征风味物质研究[J]. 茶叶科学. 2023, 43(5): 703-717 https://doi.org/10.13305/j.cnki.jts.2023.05.002

HUANG Cui, WANG Fengli, CHEN Yaolin, YU Jiajun, WANG Wei, DU Sufeng, SONG Tao, CAI Zhongshui, XUE Jie, WU Yun. Study on Characteristic Flavor Substances in Tea Aroma Type Distilled Spirit Based on GC-MS and GC-O[J]. Journal of Tea Science. 2023, 43(5): 703-717 https://doi.org/10.13305/j.cnki.jts.2023.05.002

中图分类号： S571.1 TS262

参考文献

[1] 刘洋, 李国辉, 曹晓念, 等. 茶酒的研究进展[J]. 食品研究与开发, 2022, 43(23): 210-216.
Liu Y, Li G H, Cao X N, et al.Research progress of tea wine[J]. Food Research and Development, 2022, 43(23): 210-216.
[2] 李拥军. 单丛茶酒发酵工艺、成分分析及其活性研究[D]. 广州: 华南农业大学, 2019.
Li Y J.Research on fermentation process, composition analysis, and activity of dancong tea wine[D]. Guangzhou: South China Agricultural University, 2019.
[3] 冼丽清, 李珊, 冯彬, 等. 凌云白毫茶多糖超声波提取工艺优化及其抗氧化效果[J]. 食品工业科技, 2022, 43(9): 178-184.
Xian L Q, Li S, Feng B, et al.Optimization of ultrasonic extraction of polysaccharides in Lingyun pekoe and its antioxidant activity[J]. Science and Technology of Food Industry, 2022, 43(9): 178-184.
[4] 李朝云. 天盛茶酒生产过程中物质动态变化及酒体风格特征初探[D]. 贵阳: 贵州大学, 2020.
Li C Y.A preliminary study on the dynamic change of substance and style of liquor in the production of Tiansheng tea wine[D]. Guiyang: Guizhou University, 2020.
[5] 广西国晶酒业有限公司. 茶本香型蒸馏酒: T/GXJX 001—2023[S]. 广西: 广西酿酒协会, 2023.
Guangxi Guojing Jiuye Co., Ltd. Tea essence distilled wine: T/GXJX 001-2023[S]. Guangxi: Guangxi Wine Association, 2023.
[6] 孙宝国, 吴继红, 黄明泉, 等. 白酒风味化学研究进展[J]. 中国食品学报, 2015, 15(9): 1-8.
Sun B G, Wu J H, Huang M Q, et al.Recent advances of flavor chemistry in chinese liquor spirits (Baijiu)[J]. Chinese Journal of Food Science, 2015, 15(9): 1-8.
[7] 孙宝国, 黄明泉, 王娟. 白酒风味化学与健康功效研究进展[J]. 中国食品学报, 2021, 21(5): 1-13.
Sun B G, Huang M Q, Wang J.Research progress on flavor chemistry and healthy function of Baijiu[J]. Chinese Journal of Food Science, 2019, 21(5): 1-13.
[8] 陈琳琳, 胡宝东, 邱树毅, 等. 茶叶发酵蒸馏酒生产工艺优化及挥发性成分分析[J]. 中国酿造, 2016, 35(6): 40-45.
Chen L L, Hu B D, Qiu S Y, et al.Technology optimization and volatile components analysis of tea fermented distilled liquor[J]. China Brewing, 2016, 35(6): 40-45.
[9] 关玉权, 薛锡佳, 陈兴杰, 等. HS-SPME结合GC×GC-TOF-MS分析茶曲清香型白酒中的挥发性香气组分[J]. 酿酒科技, 2022(5): 117-123.
Guan Y Q, Xue X J, Chen X J, et al.Analysis of volatile aroma components in Chaqu Qingxiang Baijiu by HS-SPME combined with GC×GC-TOF-MS[J]. Wine Science and Technology, 2022(5): 117-123.
[10] 刘青青, 吕杨俊, 曹晓念, 等. 基于HS-SPME-GC-MS的茶酒挥发性物质检测方法研究[J]. 食品与发酵科技, 2022, 58(2): 137-144, 155.
Liu Q Q, Lü Y J, Cao X N, et al.Study on detection method of volatile compounds in tea liquor based on HS-SPME-GC-MS[J] Food and Fermentation Technology, 202, 58(2): 137-144, 155.
[11] Wang R, Sun J C, Lassabliere B, et al.Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae[J]. Journal of Food Science, 2020, 85(2): 306-315.
[12] Xu W, Wang X X, Jia W B, et al.Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing[J]. LWT, 2023(186): 115273. doi: 10.1016/j.lwt.2023.115273.
[13] Wang Z, Wang S, Liao P F, et al.HS-SPME combined with GC-MS/O to analyze the flavor of strong aroma Baijiu Daqu[J]. Foods, 2022, 11(1): 116. doi: 10.3390/foods11010116.
[14] 周如隽, 赵雯琪, 张越, 等. 基于GC-MS与GC-O法分析两种桔子油中特征性香气成分[J]. 香料香精化妆品, 2021(3): 1-5.
Zhou R J, Zhao W Q, Zhang Y, et al.Study on characteristic aroma components in two tangerine oils by GC-MS and GC-O[J]. Fragrance Cosmetics, 2021(3): 1-5.
[15] 尹延顺. 糖度对苹果酒风味物质中上头特征成分变化规律的影响[D]. 济南: 齐鲁工业大学, 2021.
Yin Y S.The effect of sugar content on the change law of headache and delirium characteristic components in cider flavor compositions[D]. Jinan: Qilu University of Technology, 2021.
[16] Rothe M.Aroma values: a useful concept?[J]. Die Nahrung, 1976, 20(3): 259-266.
[17] 张顺亮, 郝宝瑞, 王守伟, 等. 清酱肉中关键香气活性化合物的分析[J]. 食品科学, 2014, 35(4):127-130.
Zhang S L, Hao B R, Wang S W, et al.Analysis of the key aroma-active compounds of pickled sauced meat[J]. Food Science, 2014, 35(4): 127-130.
[18] 周文杰, 张芳, 王鹏, 等. 基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分[J]. 食品科学, 2018, 39(10): 222-227.
Zhou W J, Zhang F, Wang P, et al.GC-MS/GC-O combined with chemometrics for the screening and identification of aroma characteristics of Korla pear wine[J]. Food Science, 2018, 39(10): 222-227.
[19] 马宇, 黄永光. 清酱香型白酒挥发性风味组分及香气特征[J]. 食品科学, 2019, 40(20): 241-248.
Ma Y, Huang Y G.Volatile components and aroma characteristics of Fen-Maotai-flavored liquor[J]. Food Science, 2019, 40(20): 241-248.
[20] 李涛, 司梦鑫, 李冲, 等. 顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术分析浓香型竹酒中香气成分[J]. 四川师范大学学报(自然科学版), 2020, 43(3): 364-372.
Li T, Si M X, Li C, et al.Analysis of aroma components in Luzhou-flavor bamboo wine by headspace Solid Phase Microextraction and temperament combination (HS-SPME-GC-MS)[J]. Journal of Sichuan Normal University (Natural Science Edition), 2020, 43(3): 364-372.
[21] 张倩, 李沁娅, 黄明泉, 等. 2种芝麻香型白酒中香气活性成分分析[J]. 食品科学, 2019, 40(14): 214-222.
Zhang Q, Li Q Y, Huang M Q, et al.Analysis of odor-active compounds in 2 sesame-flavor Chinese Baijius[J]. Food Science, 2019, 40(14): 214-222.
[22] 易封萍, 马宁, 朱建才. 基于GC-O、OAV及Feller加和模型对酱香型习酒特征香气成分的分析[J]. 食品科学, 2022, 43(2): 242-256.
Yi F P, Ma N, Zhu J C.Identification of characteristic aroma compounds in soy sauce aroma type Xi Baijiu using gas chromatography-olfactometry, odor activity value and feller's additive model[J]. Food Science, 2002, 43(2): 242-256.
[23] 樊杉杉, 管桂坤, 苏雅芝, 等. 采用GC-O-MS结合香气活力值分析兰陵美酒香气活性组分特征[J]. 食品与发酵工业, 2021, 47(1): 243-249.
Fan S S, Guan G K, Su Y Z, et al.Characterization of the aroma-active components in Lanling Meijiu based on GC-O-MS and OAV[J]. Food and Fermentation Industry, 2021, 47(1): 243-249.
[24] Chen Q C, Zhu Y, Yan H, et al.Identification of aroma composition and key odorants contributing to aroma characteristics of white teas[J]. Molecules, 2020, 25(24): 6050. doi: 10.3390/molecules25246050.
[25] Ding X F, Wu C D, Huang J, et al. Changes in volatile compounds of Chinese luzhou-flavor liquor during the fermentation and distillation process[J]. J Food Sci.2015 Nov; 80(11): C2373-2381.
[26] 范文来, 徐岩. 酒类风味化学[M]. 北京: 中国轻工业出版社, 2014.
Fan W L, Xu Y.Wine flavor chemistry[M]. Beijing: China Light Industry Press, 2014.
[27] 袁取予, 高晨旭, 赵沁雨, 等. 基于文献计量的分子感官科学研究现状与发展趋势分析[J]. 食品与发酵工业, 2021, 47(20): 319-325.
Yuan Q Y, Gao C X, Zhao Q Y, et al.Analyses of research status and development trend of molecular sensory science based on bibliometrics[J]. Food and Fermentation Industry, 2021, 47(20): 319-325.
[28] Wang S L, Lin S Y, Du H T, et al.An insight by molecular sensory science approaches to contributions and variations of the key odorants in shiitake mushrooms[J]. Foods, 2021, 10(3): 622. doi: 10.3390/foods10030622.
[29] 徐鸿飞, 王海鹰, 田绍润, 等. 蒸汽量和尾酒量对酱香型白酒产量的影响[J]. 中国酿造, 2019, 38(10): 121-124.
Xu H F, Wang H Y, Tian S R, et al.Effect of steam volume and tail liquor volume on the yield of sauce-flavor Baijiu[J]. China Brewing, 2019, 38(10): 121-124.
[30] 林慧, 张宿义, 秦辉, 等. 浓香型白酒看花摘酒工艺的可视化分析[J]. 食品与发酵工业, 2022, 48(18): 183-190.
Lin H, Zhang S Y, Qin H, et al.Visualization analysis of "liquor picking by flowers"process in Luzhou-flavor Baijiu[J]. Food and Fermentation Industry, 2022, 48(18): 183-190.
[31] 庞雪莉, 胡小松, 廖小军, 等. FD-GC-O和OAV方法鉴定哈密瓜香气活性成分的研究[J]. 中国食品学报, 2012, 12(6): 174-182.
Pang X L, Hu X S, Liao X J, et al.Study on two evaluation methods of odor-active compounds in Hami Melon: frequency detection-gas chromatography-olfactometry method and odor activity value analysis[J]. Chinese Journal of Food Science, 2012, 12(6): 174-182.
[32] 田甜, 韦锦坚, 文金华, 等. 不同季节凌云白毫绿茶的香气成分差异分析[J]. 食品科学, 2020, 41(22): 252-259.
Tian T, Wei J J, Wen J H, et al.Seasonal variability of aroma components of Lingyun pekoe green tea[J]. Food Science, 2020, 41(22): 252-259.
[33] 郭雪峰, 程玉鑫, 黄永光, 等. 不同香型白酒感官风味及挥发性化合物结构特征[J]. 食品科学, 2022, 43(21): 43-54.
Guo X F, Cheng Y X, Huang Y G, et al.Sensory flavor characteristics and characteristic volatile compounds of different aroma types of Baijiu[J]. Food Science, 202, 43(21): 43-54.
[34] Domizio P, Romani C, Lencioni L, et al.Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation[J]. International Journal of Food Microbiology, 2011, 147(3): 170-180.
[35] Zhang B S, Sun Z G, Lin L C, et al.Analysis of the effect of mixed fermentation on the quality of distilled jujube liquor by gas chromatography-ion mobility spectrometry and flavor sensory description[J]. Foods. 2023, 12(4): 795. doi: 10.3390/foods12040795.
[36] 赵志聪, 白启正, 连琛, 等. 苹果白兰地原酒蒸馏过程中挥发性香气成分的变化[J]. 现代食品, 2021(15): 80-85.
Zhao Z C, Bai Q Z, Lian C, et al.Changes of volatile aroma components during distillation of apple brandy[J]. Modern Food, 2021(15): 80-85.