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食品与发酵工业  2021, Vol. 47 Issue (15): 36-42    DOI: 10.13995/j.cnki.11-1802/ts.027157
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
清香型白酒降度过程中香气感知特征及风味组分挥发性变化规律
陆佳玲1,2, 陈双1,2*, 徐岩1,2*
1(江南大学 生物工程学院,江苏 无锡,214122)
2(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
Changes of aroma perception and flavor component volatility in the process of dilution in Chinese light-flavor Baijiu
LU Jialing1,2, CHEN Shuang1,2*, XU Yan1,2*
1(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
2(Key Laboratory of Industrial Biotechnology Ministry of Education(Jiangnan Unirersity),Wuxi 214122,China)
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摘要 发展优质低度白酒已成为我国白酒产业发展的趋势,而对白酒降度过程中香气及风味物质释放的变化规律进行解析,则是对低度白酒的风味品质进行调控的基础。以清香型白酒为研究对象,采用定量描述分析表征了清香型白酒降度过程中香气属性强度的变化规律。研究结果显示,酒体的酒精度从53%降至20%的过程中,其中的果香、酸味、醇香显著降低,而糠味、霉味、粮香显著增加,清香和甜香变化不显著。采用静态顶空气相结合离子迁移谱分析风味物质挥发性的变化规律,检测出的27种化合物中有12种发生显著变化,且不同化合物具有不同的变化趋势。进一步比较降度过程中酒精度和风味化合物含量两个主要变化因素的影响规律,发现降度过程中酒精度变化对香气化合物释放和香气属性感知的影响均大于风味化合物含量的变化。清香型白酒的降度容易造成不良气味——霉味和糠味显著升高。因此,在降度过程中对酒精度的设计可能是调控低度清香型白酒品质的重要因素。
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陆佳玲
陈双
徐岩
关键词:  白酒  降度  香气  挥发  定量描述分析  静态顶空气相结合离子迁移谱    
Abstract: The high-quality and low-alcohol is the direction of Chinese Baijiu industry development. The analysis of the changes of aroma perception and flavor components volatility during dilution is the basis for the regulation of low-alcohol Chinese Baijiu flavor quality. Chinese light-flavor Baijiu was used as sample. The changes of the aroma attribute intensities were characterized by quantitative description analysis (QDA). The results of QDA showed that six aroma attributes had significant changes, while mild aroma and sweet aroma attributes had no significant changed. The intensities of aroma attributes such as fruity aroma, sour aroma and ethanol aroma were significantly reduced, while grain aroma, bran odor and musty odor were significantly increased. Besides, the volatility of flavor substances was analyzed by static headspace combined with ion mobility (SHS-GC-IMS). Twenty-seven compounds were detected by SHS-GC-IMS. There were 12 compounds have significant changes with different trends. The results indicated that the influences of alcohol content on the release of aroma compounds and the perception of aroma attributes were greater than substance concentration. What’s more, the unpleasant musty and bran odor increased significantly during dilution. Thus, the alcohol content might be a significant factor in regulating the flavor quality of Chinese light-flavor Baijiu with low-alcohol.
Key words:  Chinese light-flavor Baijiu    dilution    aroma    volatility    quantitative descriptive analysis    static headspace-gas chromatography-ion mobility spectrometry
收稿日期:  2021-02-25      修回日期:  2021-03-09           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 国家十三五重点研发计划项目(2018YFC1604100);江苏省高等学校大学生创新创业训练计划项目(202010295057Z);中国白酒产业科技创新战略联盟科研项目
作者简介:  硕士研究生(陈双副教授和徐岩教授为共同通讯作者,E-mail:yxu@jiangnan.edu.cn; shuangchen@jiangnan.edu.cn)
引用本文:    
陆佳玲,陈双,徐岩. 清香型白酒降度过程中香气感知特征及风味组分挥发性变化规律[J]. 食品与发酵工业, 2021, 47(15): 36-42.
LU Jialing,CHEN Shuang,XU Yan. Changes of aroma perception and flavor component volatility in the process of dilution in Chinese light-flavor Baijiu[J]. Food and Fermentation Industries, 2021, 47(15): 36-42.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027157  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/36
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