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食品与发酵工业  2021, Vol. 47 Issue (13): 261-267    DOI: 10.13995/j.cnki.11-1802/ts.026058
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
金种子馥香原酒特征性风味成分剖析及其对比研究
程伟1*, 杨红文1, 陈兴杰1, 彭兵1, 李娜1, 巩子路2, 张杰1, 吴宏萍2
1(安徽金种子酒业股份有限公司,安徽 阜阳,236023)
2(安徽金种子集团有限公司检测中心,安徽 阜阳,236018)
Comparison on characteristic flavor components of Jinzhongzi Fuxiang original liquor
CHENG Wei1*, YANG Hongwen1, CHEN Xingjie1, PENG Bing1, LI Na1, GONG Zilu2, ZHANG Jie1, WU Hongping2
1(Jinzhongzi Distillery Co.Ltd.,Fuyang 236023,China)
2(Analysis and Test Center,Jinzhongzi Group Co.Ltd.,Fuyang 236018,China)
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摘要 为明确金种子馥香原酒的风味特征及其与浓香等其他香型原酒的差异,为酿造工艺调整、质量控制及其成品酒的勾调等提供参考,采用GC-MS分析等方法,对馥香原酒特征性风味成分进行剖析,并参照酱香、芝麻香等香型原酒的风味特征,对比了不同质量等级的馥香原酒与浓香原酒的风味成分差异。结果表明,馥香原酒中的醇类、醛类、酸类、酯类、杂环类、酚类等物质以及含硫化合物,其种类与相对含量均区别于浓香、芝麻香及酱香原酒;馥香优级酒中检测到相对含量为23.69%的棕榈酸乙酯、0.04%的2,6-二甲基吡嗪、0.14%的3-(甲硫基)丙酸乙酯,芝麻香原酒中检测到相对含量为0.07%的四甲基吡嗪,酱香原酒中检测到相对含量为0.04%的L-鼠李糖缩二乙硫醇。研究表明,醛类、呋喃类、吡嗪类、含硫化合物等是馥香原酒呈“酱香、芝麻香、焦香”特征的典型风味成分,含硫化合物、吡嗪类物质等可作为馥香原酒区别于浓香原酒的特征性风味成分。
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程伟
杨红文
陈兴杰
彭兵
李娜
巩子路
张杰
吴宏萍
关键词:  原酒  馥香白酒  GC-MS分析  风味成分    
Abstract: To clarify the flavor characteristics of Jinzhongzi Fuxiang liquor and its differences from other aromatic types of liquor such as strong-flavor liquor, and provide references for the adjustment of brewing technology, quality control and blending of commercial liquor, GC-MS was used to analyze the characteristic flavor components of Fuxiang liquor. The differences of flavor components between Fuxiang liquor and strong-flavor liquors with different quality grades were compared. The results showed that the kinds and relative contents of alcohol aldehyde esters, heterocycles, phenols and sulfur-containing compounds in Fuxiang liquor were different from strong-flavor, sesame-flavor and soy sauce-flavor liquor. The relative contents of ethyl palmitate (23.69%), 2,6-dimethylpyrazine (0.04%), and 3-(methylthio) ethyl propionate (0.14%) in Fuxiang liquor, tetramethylpyrazine (0.07%) in sesame-flavor liquor, and L-rhamnose diethyl mercaptan (0.04%) in soy sauce-flavor liquor were detected, respectively. Aldehydes, furans, pyrazine and sulfur-containing compounds were the typical flavor components with the characteristics of soy sauce-flavor, sesame-flavor and Jiao-flavor, sulfur compounds and pyrazine compounds could be used as the characteristic flavor components of Fuxiang liquor which were different from strong-flavor liquor.
Key words:  original liquor    Fuxiang liquor    GC-MS analysis    flavor components
收稿日期:  2020-11-01      修回日期:  2020-12-29           出版日期:  2021-07-15      发布日期:  2021-08-02      期的出版日期:  2021-07-15
基金资助: 2019年度安徽省科技重大专项计划项目(201903a06020054);2019年度阜阳市第四批高层次创新创业领军人才科研补助支持项目(阜组办[2019]-17-JKY2020-W01);2020年度阜阳市科技计划项目(FK2020-81136)
作者简介:  硕士,高级工程师(通讯作者,E-mail:564853735@qq.com)
引用本文:    
程伟,杨红文,陈兴杰,等. 金种子馥香原酒特征性风味成分剖析及其对比研究[J]. 食品与发酵工业, 2021, 47(13): 261-267.
CHENG Wei,YANG Hongwen,CHEN Xingjie,et al. Comparison on characteristic flavor components of Jinzhongzi Fuxiang original liquor[J]. Food and Fermentation Industries, 2021, 47(13): 261-267.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026058  或          http://sf1970.cnif.cn/CN/Y2021/V47/I13/261
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