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食品与发酵工业  2019, Vol. 45 Issue (10): 188-193    DOI: 10.13995/j.cnki.11-1802/ts.019954
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
沂蒙老区浓香型白酒香气成分分析
张伟建1, 范文来1*, 徐岩1, 张贵选2, 赵军2, 唐丽云2
1(江南大学 生物工程学院,教育部工业生物技术重点实验室,江苏 无锡,214122)
2(山东沂蒙老区酒业有限公司,山东 临沂,276700)
Volatile aroma components in strong-aroma liquors produced in Yimeng old district
ZHANG Weijian1, FAN Wenlai1*, XU Yan1, ZHANG Guixuan2, ZHAO Jun2, TANG Liyun2
1(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
2(Shandong Yimeng District Spirit-making Co.Ltd., Linyi 276700,China)
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摘要 明晰沂蒙老区浓香型白酒的特征风味物质。采用液液萃取(liquid-liquid extraction, LLE)提取香气物质,气相色谱-闻香法(gas chromatography-olfactometry, GC-O)对香气物质进行分析鉴定。在沂蒙老区新酒和老酒中共鉴定56种香气物质。基于香气强度值,己酸乙酯(5.0)是沂蒙老区最重要的香气物质,除此之外,己酸、丁酸、乙酸(≥4.0)是沂蒙老区非常重要的香气物质,丁酸乙酯、戊酸乙酯、辛酸乙酯、3-甲基-1-丁醇、4-甲基苯酚、己酸-3-甲基丁酯、庚酸乙酯、2-羟基己酸乙酯、己酸戊酯、3-甲基丁酸和2-苯乙醇(≥3.0)是沂蒙老区重要的香气物质。新酒和老酒的风味相似,但老酒中香气物质的香气强度普遍高于新酒。通过与五粮液、剑南春和洋河大曲比较,沂蒙老区白酒在风格上更接近江淮派,但又别具一格,这一结果将有利于沂蒙老区白酒品质的改进与提升。
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张伟建
范文来
徐岩
张贵选
赵军
唐丽云
关键词:  沂蒙老区白酒  浓香型  香气成分    
Abstract: In order to clarify the flavor characteristics of strong-aroma liquors made in Yimeng old district, the aroma components in the liquors were extracted by liquid-liquid extraction (LLE) and identified by gas chromatography-olfactometry (GC-O). A total of 56 aroma compounds were identified. Of which, ethyl hexanoate was the most important flavor compound in both young and aged liquors, as its aroma intensity value was 5.0. Hexanoic, butanoic and acetic acids had over 4.0 aroma intensity values and therefore they were very important flavor compounds. Ethyl butyrate, ethyl pentanoate, ethyl octanoate, 3-methyl-1-butanol, 4-methyl-phenol, 3-methylbutyl hexanoate, ethyl heptanoate, ethyl 2-hydroxyhexanoate, pentyl hexanoate, 3-methylbutanoic acid and 2-phenylethanol were important flavor compounds (aroma intensity value ≥3.0). Comparing young liquors against aged liquors, their aroma profiles were similar, but the aroma compounds in aged samples had higher aroma intensity value. Besides, by comparing Wuliangye, Jiannanchun, and Yanghe daqu, it was found that the flavor style of liquors from Yimeng old district was similar to Yanghe daqu liquor and has its own unique style. In conclusion, this study is beneficial for further quality improvement of liquors from Yimeng old district.
Key words:  Yimeng old district liquors    strong aroma type baijiu    aroma compounds
收稿日期:  2019-01-14                出版日期:  2019-05-25      发布日期:  2019-06-17      期的出版日期:  2019-05-25
基金资助: 国家重点研发计划(National Key R&D Program,2016 YFD0400503)
作者简介:  硕士研究生(范文来研究员为通讯作者,E-mail:Wenl ai.Fan@163.com)。
引用本文:    
张伟建,范文来,徐岩,等. 沂蒙老区浓香型白酒香气成分分析[J]. 食品与发酵工业, 2019, 45(10): 188-193.
ZHANG Weijian,FAN Wenlai,XU Yan,et al. Volatile aroma components in strong-aroma liquors produced in Yimeng old district[J]. Food and Fermentation Industries, 2019, 45(10): 188-193.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019954  或          http://sf1970.cnif.cn/CN/Y2019/V45/I10/188
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