高粱蒸煮风味物质香气活力研究

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  • (贵州茅台酒股份有限公司 技术中心,贵州 仁怀,564501)
硕士

网络出版日期: 2018-07-06

基金资助

贵州省高层次创新型人才培养计划(黔科合人才(2016)4005号)

Odor activity study on the aroma compounds of steamed sorghum

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  • (Technique Center of Kweichow Moutai Co.Ltd., Renhuai 564501,China)

Online published: 2018-07-06

摘要

以蒸煮高粱产生的蒸汽为研究对象分析高粱蒸煮的特征香气成分,并首次结合香气活力值(odor activity value,OAV)分析评价其中9种重要风味物质对整体香气特征的贡献。研究发现,愈创木酚、苯乙醛、4-乙烯基愈创木酚的香气活力值均大于1,是高粱蒸煮的重要香气成分,通过模拟溶液配制进一步验证了它们是构成“粮香”的关键物质。愈创木酚在酒样中的含量与粮食香强度具有相关性,是“粮香”特征的关键化合物。剖析“粮香”的风味贡献物质,将为“粮香”特征酒样的品评提供理论依据与实践指导作用。

本文引用格式

杨玉波, 倪德让, 林琳, 等 . 高粱蒸煮风味物质香气活力研究[J]. 食品与发酵工业, 2018 , 44(5) : 222 -226 . DOI: 10.13995/j.cnki.11-1802/ts.016515

Abstract

The steam generated by cooking sorghum was used to analyze the characteristic aroma compounds of steamed sorghum.For the first time, the contribution of nine important flavor substances to the overall aroma characteristics was evaluated through the odor activity value (OAV) analysis.The results showed that the OAV of 2-methoxyphenol, phenylacetaldehyde and 2-methoxy-4-vinylphenol were higher than 1, indicating that they were important aroma compounds for sorghum cooking.The preparation of simulated samples further confirmed that they were the important compounds for "steamed grain-like" flavor.The concentration of 2-methoxyphenol in liquor samples was related to the strength of the "steamed grain-like" flavor, which showed that 2-methoxyphenol was the key compound to the "steamed grain-like" flavor.Analysis of the aroma of steamed sorghum will provide theoretical basis and practical guidance for the evaluation of liquor.
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