【摘要】 为了探究2款可雅白兰地(10、15年)的香气组成，采用液液萃取法(LLE)和气相色谱-质谱联用技术(GC-MS)对2款白兰地中的香气成分进行探究。可雅10年和可雅15年中分别检出96种和106种香气成分，其中包括共有香气成分76种。可雅15年中检出的香气成分含量(44.33 g/L)要明显高于可雅10年(39.03 g/L),2款白兰地中各类香气成分的含量及其占比因陈酿时间不同也有所差异。采用相对香气活度值(ROAV)法评价各香气成分对2款白兰地整体风味的贡献，最终确定大马士酮、2-甲基丁酸乙酯、辛酸乙酯、乙酸异戊酯为2款白兰地的关键香气成分(ROAV>1，由大到小)，它们对这2款白兰地的整体风味有着重要的贡献。更多还原

【Abstract】 In order to explore the aroma components of two KOYA brandies(10 and 15 years), liquidliquid extraction(LLE) and gas chromatography-mass spectrometry(GC-MS) were used to explore the aroma components of two brandies. Results showed that 96 and 106 aroma components were detected in KOYA in 10 years and KOYA in 15 years, including 76 common aroma components. The content of aroma components detected in KOYA in 15 years(44.33 g/L) was significantly higher than that in KOYA in 10years(39.03 g/L). The content and proportion of various aroma components in the two brandies were also different due to different aging time. The relative odor activity value(ROAV) method was used to evaluate the contribution of each aroma component to the overall flavor of the two brandies. Finally, it was determined that beta-damascenone, ethyl 2-methyl butyrate, ethyl octanoate and isoamyl acetate were the key aroma components of the two brandies(ROAV>1, from large to small). They had an important contribution to the overall flavor of the two brandies.更多还原