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食品与发酵工业  2020, Vol. 46 Issue (15): 66-71    DOI: 10.13995/j.cnki.11-1802/ts.023799
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
优质低度与高度浓香型白酒挥发性风味组分差异特征解析
张馨元1,2, 徐岩1,2, 王栋1,2,*, 陈双1,2,*
1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
2(江南大学 生物工程学院,酿造微生物与应用酶学实验室,江苏 无锡,214122;
Characterization of volatile compounds in high-quality low-alcohol and high-alcohol strong-aroma type Baijiu
ZHANG Xinyuan1, 2, XU Yan1, 2, WANG Dong1, 2, *, CHEN Shuang1, 2, *
1(Key Laboratory of Industrial Biotechnology of Ministry of Education(Jiangnan University),Wuxi 214122,China)
2(Lab of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China)
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摘要 优质低度白酒是我国白酒产业的发展方向。采用多种定量分析方法连用的策略系统分析比较了主流浓香型白酒企业生产的7组同系列优质低度(乙醇体积分数低于42%)和高度(乙醇体积分数为52%)浓香型白酒挥发性风味组分差异特征。比较分析结果显示,在定量分析的83种挥发性风味中,同系列酒样中高度白酒含量高于低度白酒含量的挥发性风味组分有32种,主要包括20种酯,3种醇,2种酸,4种醛酮等,这些化合物大多是白酒的骨架成分。同系列酒样中低度白酒含量高于高度白酒的挥发性风味组分有32种,主要包括5种有机酸类风味化合物,9种酯,6种醇,8种醛酮,2种呋喃,1种硫化物和1种萜烯。这些风味物质多是白酒中含量较低,但风味阈值也较低的“量微香大”风味化合物。研究结果显示,优质低度白酒中微量风味组分的种类和含量均较为丰富,浓香型白酒中“量微香大”风味化合物可能是调节低度白酒风味品质的重要因素。
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张馨元
徐岩
王栋
陈双
关键词:  低度白酒  浓香型白酒  顶空固相微萃取箭头结合气相色谱质谱  挥发性风味化合物  香气贡献    
Abstract: High-quality and low-alcohol liquor is the direction of Chinese liquor industry development. A variety of quantitative analysis methods were employed to analyze and compare the volatile compounds of 7 groups of high-quality low-alcohol (<42% vol) and high-alcohol (52% vol) strong-aroma type of Baijiu (Chinese liquor) produced by mainstream strong-aroma type of Baijiu companies systematically. A total of 83 volatile compounds were quantitated. The contents of 32 compounds in high-alcohol strong-aroma type of Baijiu were higher than that of low-alcohol from the same series including 20 esters,3 alcohols,2 acids,4 aldehydes & ketones and 3 phenols. While the contents of another 32 compounds in low-alcohol strong-aroma type of Baijiu were higher than that of high-alcohol from the same series which includes 5 organic acid flavor compounds,9 esters,6 alcohols,8 aldehydes and ketones,2 furans,1 sulfide and 1 terpene. Most of these flavor substances were flavor compounds at trace level and with even lower odor thresholds. The results indicated that the types and concentrations of trace flavor components in high-quality and low-alcohol liquor were rich,and the flavor compounds which had great aroma contributions with low concentrations in strong-aroma type of Baijiu might be a significant factor in regulating the flavor quality of low-alcohol liquor.
Key words:  low-alcohol Baijiu    strong aroma type Baijiu    headspace solid phase microextraction arrow and gas chromatography-mass spectrometry    volatile compounds    aroma contribution
收稿日期:  2020-02-28      修回日期:  2020-03-27           出版日期:  2020-08-15      发布日期:  2020-08-15      期的出版日期:  2020-08-15
作者简介:  硕士研究生(王栋教授和陈双副教授为共同通讯作者,E-mail:dwang@jiangnan.edu.cn;shuangchen@jiangnan.edu.cn)
引用本文:    
张馨元,徐岩,王栋,等. 优质低度与高度浓香型白酒挥发性风味组分差异特征解析[J]. 食品与发酵工业, 2020, 46(15): 66-71.
ZHANG Xinyuan,XU Yan,WANG Dong,et al. Characterization of volatile compounds in high-quality low-alcohol and high-alcohol strong-aroma type Baijiu[J]. Food and Fermentation Industries, 2020, 46(15): 66-71.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023799  或          http://sf1970.cnif.cn/CN/Y2020/V46/I15/66
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