论文部分内容阅读
将低度和无醇啤酒中的挥发性物质与正常啤酒进行比较,发现酯类、醇类和脂肪酸等发酵化合物在正常啤酒中的含量更高。采用顶空固相微萃取结合气相色谱质谱联用(HS-SPME-GC-MS)进行定性和定量差异分析,发现酯类(异戊酯,己酸乙酯,辛酸乙酯)、醇类(1-辛醇,癸醇,异丁醇,异戊醇)和脂肪酸(己酸和辛酸)等发酵化合物在正常啤酒中含量更高。低度啤酒以源自于麦芽和焙焦过程中的化合物包括吡嗪和呋喃等源自于啤酒花精油的挥发性化合物如芳樟醇、β-蛇麻烯、α-萜品醇等为特色。苯甲醛、乙酰基吡咯、糠醛、2-呋喃甲醇是无醇啤酒的特色。
Comparing volatile and non-alcoholic beers with normal beers, it was found that higher levels of fermented compounds such as esters, alcohols and fatty acids were found in normal beers. Qualitative and quantitative analysis using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) showed that esters (isoamyl esters, ethylhexanoates, ethyl octanoates), alcohols 1-octanol, decanol, isobutanol, isoamyl alcohol) and fatty acids (caproic acid and caprylic acid) were higher in normal beer. Low-level beer features volatile compounds derived from hop essential oils such as linalool, β-snakene, α-terpineol, and the like derived from malt and roasting processes including pyrazine and furan. Benzaldehyde, acetyl pyrrole, furfural, 2 - furan methanol is the characteristics of non-alcoholic beer.