食品与发酵工业 >

2021 , Vol. 47 >Issue 23: 233 - 239

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027439

分析与检测

机械化与传统酿造方式的浓香型原酒风味成分对比

  • 俞飞 ,
  • 周健 ,
  • 明红梅 ,
  • 王轩 ,
  • 杜向军
展开
  • (四川轻化工大学 生物工程学院,四川 宜宾,644000)
硕士研究生(明红梅教授为通讯作者,E-mail:839403036@qq.com)

收稿日期: 2021-03-20

  修回日期: 2021-05-09

  网络出版日期: 2021-12-31

基金资助

四川省科技厅重点研发项目(2016SZ0074);产学研合作项目(CXY2020ZR003);四川省大学生创新训练计划项目(S201910622088;S202010622068)

收起

Characteristics of flavor components in strong-flavor Baijiu fermented by mechanization and traditional methods

  • YU Fei ,
  • ZHOU Jian ,
  • MING Hongmei ,
  • WANG Xuan ,
  • DU Xiangjun
Expand
  • (College of Bioengineering,Sichuan University of Science & Engineering,Yibin 644000,China)

Received date: 2021-03-20

  Revised date: 2021-05-09

  Online published: 2021-12-31

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摘要

为探究机械化与传统酿造方式浓香型白酒风味成分的结构特征,通过气相色谱-氢火焰离子化检测器(gas chromatography with hydrogen flame ionization de-tection,GC-FID),并结合香气活度值(odor activity value,OAV)对2种酿造方式原酒风味物质进行解析。结果表明,2种酿造方式原酒风味成分均以酯类、酸类、醇类为主,这3类物质占比之和在2种原酒中均达90%以上,且酯类物质为原酒中优势组分;2种酿造方式原酒有48种共有风味物质,其中,在同一段次原酒中大多数风味物质的含量较为接近,但是,苯乙酸乙酯、异戊酸的含量在不同段次原酒中均差异较大;苯丙酸乙酯、异丁酸乙酯、苯甲醛、1,2-丙二醇仅在机械化酿造方式原酒中检出,而丁二酸二乙酯、2-戊酮仅在传统酿造方式原酒中检出。OAV分析发现,己酸乙酯、3-甲基丁醛、戊酸乙酯、丁酸乙酯、乙酸异戊酯、辛酸乙酯、正丁醇、3-羟基-2-丁酮、丁酸为2种酿造方式原酒共有特征风味成分,乙缩醛对传统酿造方式原酒风味具有重要贡献,异丁酸乙酯对机械化酿造方式原酒风味具有重要贡献。因此,机械化与传统酿造方式原酒风味成分的种类和结构具有较好的相似性,但这2种酿造方式原酒又具有各自独特的风味组成和特征。

关键词： 浓香型白酒; 机械化酿造方式; 气相色谱-氢火焰离子化检测(GC-FID); 原酒风味成分; 香气活度值

本文引用格式

俞飞 , 周健 , 明红梅 , 王轩 , 杜向军 . 机械化与传统酿造方式的浓香型原酒风味成分对比[J]. 食品与发酵工业, 2021 , 47(23) : 233 -239 . DOI: 10.13995/j.cnki.11-1802/ts.027439

Abstract

In order to explore the structural characteristics of flavor components in strong-flavor Baijiu by mechanization and traditional brewing methods, GC-FID, and odor activity value (OAV) analysis were used to analyze the flavor components of raw liquor. The results showed that esters, acids and alcohols were the main flavor components in the two methods. The proportion of esters, acids, and alcohols in the two raw liquors were more than 90%, esters were the dominant components in the raw liquor. There were 48 common flavor components in the two methods. The content of most flavor components in the same batch of raw liquor was similar. The contents of ethyl phenylacetate and isovaleric acid in different raw liquor were significantly different. Ethyl hydrocinnamate, ethyl isobutyrate, benzaldehyde, 1,2-propanediol were detected only in mechanized brewing, diethyl succinate and 2-pentanone were detected only in traditional brewing. OAV analysis showed that ethyl caproate, 3-methylbutanal, ethyl valerate, ethyl butyrate, isoamyl acetate, ethyl octanoate, n-butanol, 3-hydroxy-2-butanone, and butyric acid were the common characteristic flavor components of the two methods. Acetal had an important contribution to the flavor of traditional brewing raw liquor, ethyl isobutyrate had an important contribution to the flavor of mechanized brewing raw liquor. Therefore, the types and structures of flavor components of mechanized and traditional brewing methods were similar, but these two brewing methods had their own unique flavor components and characteristics.

Key words： strong-flavor Baijiu; mechanized brewing method; GC-FID; flavor components of raw liquor; odor activity value

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