采用感官品评并结合气相色谱、气相色谱-质谱等检测方法及多种统计学方法,对酱香型白酒勾调中常用的3类调味酒(窖面酒、窖底酒、老酒)的呈香呈味作用进行研究。结果显示:调味酒添加效果与添加量正相关;添加3%窖面酒、6%老酒均可增强酱香、曲香、陈香、细腻感、干净度,均减弱辛辣感。添加窖底酒则会增强干净度、辛辣感,减弱酱香、曲香、陈香、糊香、醇厚度。可见窖面酒、老酒对感官的影响不仅与窖底酒有明显差异而且呈相反的趋势。对49种风味物质定量分析发现,添加不同调味酒后部分风味物质含量变化出现“反常”现象,但仍具有一定规律性;采用偏最小二乘回归分析发现,正丁醇、苯乙酸乙酯、3-甲基丁酸乙酯、2-甲基丙醛与酱香、曲香、陈香、糊香、细腻感、醇厚度呈不同程度正相关,与辛辣感、干净度负相关,戊酸、己酸、己酸乙酯与辛辣感、干净度不同程度正相关,与其他口感负相关。这7种物质与各口感均具有相关性,猜测不同调味酒添加后口感差异的形成除与物质种类有关外,还与相关物质量比有关。该研究为酱香型调味酒相关研究积累了经验、开拓了思路,可为勾调过程提供理论支撑。
The effects of three different flavor liquors on the blending of Maotai-flavor Baijiu were studied. The results showed that by adding 3% liquor distilled from the top or 6% Laojiu the exquisite feeling, the liquor body cleanliness and the flavor of sauce, Qu and stale were enhanced; the pungent feeling were reduced. By adding liquor distilled from the bottom the liquor, the body cleanliness and pungent feelings were enhanced; the liquor body alcohol thickness and the flavor of sauce, Qu, stale, burnt were reduced. Partial least-squares regression analysis showed that 1-butanol, ethyl benzeneacetate, 3-methylbutanoic acid ethyl ester and 2-methylpropanal positively related to exquisite feeling, liquor body alcohol thickness and the flavor of sauce, Qu, stale and burnt, negatively related to liquor body cleanliness and pungent feeling. Pentanoic acid, hexanoic acid, ethyl hexanoate positively related to liquor body cleanliness and pungent feeling, negatively related to other sensory characteristics. The results provide theoretical support for the blending of Maotai-flavor Baijiu.
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