头部中关键气味活性化合物的表征和分布模式,心脏1,心脏2,尾巴,通过气相色谱-嗅觉测定-质谱结合香气提取物稀释分析(AEDA)和化学计量学分析研究了新鲜蒸馏的白兰地的酒糟切块。AEDA的结果表明,头部中有50、61、48、25和18种气味活性化合物,心脏1,心脏2,尾巴,和蒸馏物切割,分别。此外,19、22、11、5和4个量化化合物的气味活性值分别≥1,被认为是不同蒸馏馏分香气特征的潜在贡献者。尤其是,化学计量学分析表明,心脏1部分的特征是3-甲基丁醇,己酸乙酯,1-己醇,辛酸乙酯,苯甲醛,癸酸乙酯,和2-苯乙基乙酸酯;(E)-己-3-烯-1-醇,(Z)-hex-3-en-1-ol,和2-苯乙基乙酸酯极大地促进了心脏2切割的特性。此外,在第二次蒸馏过程中,具有不同沸点和溶解度的不同挥发性化合物遵循不同的蒸馏规则。我们的发现可能为浓缩有助于白兰地的更令人愉悦的香气成分提供合理的基础。
The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography-olfactometry-mass spectrometry coupled with aroma extract dilution analysis (AEDA) and chemometrics analysis. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odour-active compounds in the head, heart1, heart2, tail, and stillage cuts, respectively. Besides, 19, 22, 11, 5, and 4 quantified compounds with odour activity values ≥ 1, respectively, were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics analysis illustrated the heart1 fraction was characterized by 3-methylbutanol, ethyl hexanoate, 1-hexanol, ethyl octanoate, benzaldehyde, ethyl decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of boiling points and solubilities followed diverse distillation rules during the second distillation. Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.