食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 34 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029390

不同品种高粱小曲白酒感官表征及重要风味物质对比分析

  • 孙细珍 ,
  • 熊亚青 ,
  • 杜佳炜 ,
  • 钱全全 ,
  • 姚贤泽
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  • 1(劲牌有限公司,湖北 黄石,435100)
    2(中药保健食品质量与安全湖北省重点实验室,湖北 黄石,435100)
第一作者:学士,高级工程师(通信作者,E-mail:347739489@qq.com)

收稿日期: 2021-09-14

  修回日期: 2021-10-20

  网络出版日期: 2022-05-26

基金资助

:湖北省重点研发计划项目(2020BBA050)

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Comparative analysis of aroma compounds in Xiaoqu Baijiu fermented by different varieties of sorghum

  • SUN Xizhen ,
  • XIONG Yaqing ,
  • DU Jiawei ,
  • QIAN Quanquan ,
  • YAO Xianze
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  • 1(Jing Brand Co.Ltd., Huangshi 435100, China)
    2(Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, China)

Received date: 2021-09-14

  Revised date: 2021-10-20

  Online published: 2022-05-26

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摘要

高粱是小曲白酒主要的酿酒原料,不同的高粱品种对小曲白酒的酿酒酒质具有重要影响。为了明确不同品种高粱酿造的小曲白酒风味差异性,采用液液萃取和顶空固相微萃取法结合气相色谱-嗅闻-质谱联用技术对不同品种高粱小曲白酒样品中的挥发性成分进行检测分析。在粳高粱和糯高粱样品中共鉴定出香气稀释因子≥16的风味物质共57种,2种高粱中香气活度值≥1的风味物质分别为28和26种,基于2种小曲白酒香气物质定量结果建立的偏最小二乘判别分析模型(拟合参数为R2Y=0.992,Q2=0.977)可以将粳高粱和糯高粱小曲白酒分成2类,并识别出己酸乙酯、异戊醇、丁酸乙酯、乙酸乙酯、乙酸异戊酯、异戊醛、乙酸等26种主要的差异挥发性物质,糯高粱作为小曲白酒的酿造原料,在提高甜香、粮食香等风味特征上比粳高粱更具有优势。

关键词： 酿酒原料; 小曲白酒; 感官表征; 风味物质; 顶空固相微萃取; 多元统计分析

本文引用格式

孙细珍 , 熊亚青 , 杜佳炜 , 钱全全 , 姚贤泽 . 不同品种高粱小曲白酒感官表征及重要风味物质对比分析[J]. 食品与发酵工业, 2022 , 48(9) : 34 -40 . DOI: 10.13995/j.cnki.11-1802/ts.029390

Abstract

Sorghum is the main raw material for Xiaoqu Baijiu, and different sorghum varieties have an important influence on the quality of Xiaoqu Baijiu. In order to clarify the flavor variability of Xiaoqu Baijiu brewed by different varieties of sorghum, liquid-liquid extraction and headspace solid-phase microextraction coupled with gas chromatography-sniffing-mass spectrometry were used to analyze the volatile compounds in the samples of Xiaoqu Baijiu brewed by glutinous sorghum and japonica sorghum (NGL-XQJ and JGL-XQJ). A total of 57 flavor compounds were identified in NGL-XQJ and JGL-XQJ with flavor dilution factor≥16, and 28 and 26 flavor compounds with odor activity values≥1, respectively. A partial least squares discriminant model (R2Y= 0.992, Q2= 0.977) was developed based on the quantitative results of NGL-XQJ and JGL-XQJ, and it was found that the differences between NGL-XQJ and JGL-XQJ were mainly 26 important flavor compounds, such as ethyl hexanoate, isoamyl alcohol, ethyl butanoate, ethyl acetate, isoamyl acetate, 3-methylbutanal, and acetic acid. As a raw material for making Xiaoqu Baijiu, glutinous sorghum has an advantage over japonica sorghum in improving flavour characteristics such as sweet and grainy odors.

Key words： brewing ingredients; Xiaoqu Baijiu; sensory characterization; flavor compounds; headspace solid-phase microextraction; multivariate statistical analysis

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