Enantiomer Of Ethyl Lactate In Liquor And Its Contribution To The Flavor Of Liquor

Liquor is one of the characteristic drinks with a long history in China and occupies an important position in the food industry.At present,it is a difficult problem to identify pure grain liquor and to pass it off as pure grain liquor after blending with spices.Enantiomer composition of chiral compounds,as a growing branch,attracts a large number of researchers.In this paper,the optimal separation and qualitative and quantitative analysis methods of ethyl lactate enantiomer in liquor were established by taking ethyl lactate enantiomer in liquor as the research object.The contents of ethyl lactate enantiomer in 97 representative liquor varieties and its contribution to liquor flavor were studied.Specific research results are as follows:(1)the optimal separation and analysis method of ethyl lactate enantiomer in liquor was established by di-chiral GC and di-chiral gc-ms,and the accurate quantitative analysis method of ethyl lactate enantiomer was established by the optimized method,and the ideal detection limit,linear range,correlation coefficient,standard recovery rate and relative standard deviation were obtained.(2)analysis of the 97 different liquor,2 kinds of ethyl lactate spices,three kinds of lactic acid ethyl ester ethyl lactate in standard sample of distribution of Enantiomeric isomers,the experimental results show that the different year,different winery,rounds,ethyl lactate enantiomer content in liquor and enantiomorphism isomers ratio values(Enantiomeric thewire,ER)there are significant differences;The content of ethyl lactate in different base liquors in the same year was different,and the proportion of(R)-ethyl lactate was proportional to the rotation.Among the 69 base wine samples studied,in 94.20% of the samples,(R)-ethyl lactate accounted for more than 50% of the ethyl lactate enantiomers,which was the main dominant configuration of the ethyl lactate enantiomers,and R:S was 69 : 31.Among the seven ethyl lactate standard,ethyl lactate flavoring and flavor-blending liquor samples studied,(S)-ethyl lactate accounted for the main advantage of enantiomers,and R:S was 12 : 88.Therefore,if the content of(S)-ethyl lactate in liquor occupies the main advantage of enantiomers,and the proportion of(R)-ethyl lactate is far less than50%,it is suspected of adulteration of spices.(3)through the sensory evaluation method of ethyl lactate threshold determination of enantiomers analysis,results showed that lactic acid ethyl ester(R)-and(S)-ethyl lactate threshold differs twice(107 mg·L^-1 and 200 mg·L^-1,the two enantiomers of aroma characteristics have significant differences:(R)-ethyl lactate fruit aroma is more strong,and(S)-ethyl lactate is a kind of corruption grease,and milk fragrance.Compared with(S)-ethyl lactate,(R)-ethyl lactate more pleasant.Among the 97 wine samples studied,there were 93 with(R)-ethyl lactate OAV value greater than 1,and the OAV mean value was 8.59.There were 90 species with(S)-ethyl lactate OAV value greater than 1,and the average OAV value was 2.20.The results showed that the contribution of(R)-ethyl lactate to the aroma of liquor was greater than that of(S)-ethyl lactate.