Method for measuring off flavor compound geosmin not caused by hulls in Chinese white spirit

A technique for measuring method and compound, applied in the field of wine flavor research

Active Publication Date: 2012-03-07
莱鼎电子材料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]The content of earth mold odor compounds in liquor is very small, mostly in tens of ng / L to tens of μg / L, and its qualitative and quantitative detection has certain difficulties

Method used

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  • Method for measuring off flavor compound geosmin not caused by hulls in Chinese white spirit
  • Method for measuring off flavor compound geosmin not caused by hulls in Chinese white spirit
  • Method for measuring off flavor compound geosmin not caused by hulls in Chinese white spirit

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Experimental program
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Effect test

Embodiment 1

[0038]The effect of extraction temperature on adsorption sampling has two sides: on the one hand, when the temperature rises, more analytes will escape from the matrix and enter the headspace, which is beneficial to headspace solid-phase microextraction; on the other hand, the temperature Elevation will also reduce the ability of the extraction head to adsorb the analyzed components, resulting in a decrease in the adsorption capacity. The present invention compares the extraction effects at 30°C, 40°C, 50°C, 60°C, 70°C and 80°C, and the results show that the adsorption effect is the best at 40-60°C.

[0039] The solid-phase microextraction process is a enrichment and equilibrium process of the analyte between the sample matrix and the coating of the extraction head. Once the equilibrium is reached, the concentration of the analyte between the two phases becomes constant. The present invention compares the extraction effects of 30 minutes, 45 minutes, 60 minutes, 75 minutes and...

Embodiment 2

[0045] Table 1 Linearity and detection limit of quantitative method

[0046] Substance name R 2 n Linear range (μg / L) linear equation LOD(ng / L) geosmin 0.9997 6 0.02-3.00 y＝0.2125+0.0059 6.91

[0047] In addition, geosmin standards with similar concentrations were added to different flavor liquors and simulated liquors, and the recovery rate and relative standard deviation (RSD) at this concentration were calculated. It can be seen from Table 2 that this method has good accuracy and precision for each detection substance, and can fully meet the analysis requirements.

[0048] Table 2 Calculation of the recovery rate and precision (n=3) of each substance in each wine sample and simulated wine

[0049]

[0050] Wine sample 4 and wine sample 3 are wine samples of the same aroma type but different brands, and wine sample 6 and wine sample 5 are wine samples of the same aroma type but different brands, so the data of wine sample 4 and win...

Embodiment 3

[0054] Table 3 The content of geosmin in each flavor liquor

[0055]

[0056] ND: Not detected.

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Abstract

The invention discloses a method for measuring off flavor compound geosmin not caused by hulls in Chinese spirits, and belongs to the field of wine flavor study. The invention establishes a method for quickly measuring a common off flavor compound geosmin (GSM for short) in white spirit by a headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrography (GC-MS) couplingtechnique. The off flavor substance extracting condition from the white spirit is optimized so as to obtain the optimal extraction condition, namely the alcoholic strength of the white spirit is diluted to 3-12 volume percent and the off flavor substance is extracted at the constant temperature of between 40 and 60 DEG C for 30 to 45 minutes by the HS-SPME method. The method has good linear relation (R2 is more than 0.99) in the detection range. The limit of detection (LOD) of the off flavor compound geosmin is lower than a threshold of a corresponding compound. Results show that the method is a quantitative method with good selectivity and sensitivity, and is suitable for studying the off flavor compound with a lower threshold in the white spirit.

Description

technical field [0001] A method for determining the soil mold odor compound geosmin in Chinese liquor, specifically involving the application of headspace solid-phase microextraction and gas chromatography-mass spectrometry to discover and detect common non-bran husks in liquor The invention discloses a method for geosmin, an odorous compound of terra mould, and belongs to the field of wine flavor research. Background technique [0002] Since the production of liquor is an open-type mixed-bacteria fermentation, during the fermentation process, due to contamination of bacteria, poor management and other reasons, odors often occur. Common odors in liquor include musty, mushroom, foul, sour and so on. Darriet et al found that the earthy smell in wine is mainly produced by geosmin (Identification and Quantification of Geosmin, an Earthy Odorant Contaminating Wines, J. Agric. Food Chem. 2000, 48, 4835-4838). Geosmin is translated as geosmin, geosmin or geosmin. For relevant i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/72G01N1/34G01N1/38
Inventor 徐岩范文来杜海
Owner 莱鼎电子材料科技有限公司
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