酿造大麦挥发性风味物质组成分析

为给啤酒风味的稳定性研究提供借鉴,利用固相微萃取与气-质联用分析了两个优质酿造大麦品种Sabastian和Gairdner中的挥发性风味物质组成.在两个大麦品种中共分析鉴定出34种化合物,Sabastian中检出28种,Gairdner中检出32种.在Sabastian中共检出醛类化合物11种,占总质量分数的17.58％；醇类化合物7种,占总质量分数的7.32％;酮类3种,占总质量分数的13.08％;酸类化合物2种,占总质量分数的8.41％;其他类化合物5种,占总质量分数的9.54％.在Gairdner中共检出醛类化合物10种,占总质量分数的38.36％；醇类化合物9种,占总质量分数的25.36％;酮类化合物4种,占总质量分数的9.07％;酸类化合物2种,占总质量分数的6.81％；其他类型化合物7种,占总质量分数的7.77％.两个大麦品种中含量较高的成分为正己醛(Sabastian,13.56％；Gairdner,30.76％)、丙酮(Sabastian,12.82％；Gairdner,8.39％)、乙酸(Sabastian,8.00％；Gairdner,4.86％).作为大麦特征风味物质的异戊醛和2-甲基丁醛的含量在Sabastian中分别为0.51％和0.79％,在Gairdner中分别为1.93％和1.72％.

Analysis of Volatile Compounds from Brewing Barley

In this paper, with aims to better understand the flavor stability of beer, volatile compounds identified from two kinds of brewing barley were investigated by solid phase microextraction (SPME) and GC MS. A total of thirty four volatiles had great contribution to brewing barley flavor, including twenty eight volatiles in Sabastian and thirty two volatiles in Gairdner. Among these compounds eleven aldehydes, seven alcohols, three ketones, two acids and five other compounds were detected in Sabastian, of which the amount were 17.58%, 7.32%, 13.08%, 8.41% and 9.54%, respectively. And ten aldehydes, nine alcohols, four ketones, two acids and seven other compounds were detected in Gairdner, of which the amount were 38.36%, 25.36%, 9.07%, 6.81% and 7.77%, respectively. Besides, the highest content of these compounds were hexanal (13.56% in Sabastian and 30.76% in Gairdner), acetone (12.82% in Sabastian and 8.39% in Gairdner) and acetic acid (8.00% in Sabastian and 4.86% in Gairdner). The amounts of 3 methylbutanal and 2 methylbutanal, commonly considered as key odorants in barley and malt, was 0.51% and 0.79% in Sabastian, 1.93% and 1.72% in Gairdner, respectively.