食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 210 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032057

研究报告

不同香型白酒酿造腐乳风味对比研究

  • 张任虎 ,
  • 周崇禅 ,
  • 吴茜 ,
  • 孙文佳 ,
  • 陈志伟 ,
  • 王宪斌
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  • 1(四川新希望味业有限公司,四川 成都,611732)
    2(成都国酿食品有限公司,四川 成都,610501)
硕士,工程师(张任虎工程师和周崇禅高级工程师为共同通信作者,E-mail:1450746981@qq.com;yubai@newhope.cn)

收稿日期: 2022-04-20

  修回日期: 2022-05-16

  网络出版日期: 2023-04-14

基金资助

技术创新研发项目(2021-YF05-00367-SN)

收起

Flavors of sufu fermented by Baijiu with different aroma types

  • ZHANG Renhu ,
  • ZHOU Chongchan ,
  • WU Qian ,
  • SUN Wenjia ,
  • CHEN Zhiwei ,
  • WANG Xianbin
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  • 1(Sichuan New Hope Flavor Co.Ltd., Chengdu 611732, China)
    2(Chengdu National Brewing Food Co.Ltd., Chengdu 610501, China)

Received date: 2022-04-20

  Revised date: 2022-05-16

  Online published: 2023-04-14

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摘要

为了解不同香型白酒原料酿造腐乳风味差异,采用感官评分、全二维气相色谱-质谱结合主成分分析等对风味特征和挥发性组分进行比较分析。结果表明,6种香型白酒酿造的腐乳感官综合评价最佳的为米香型样品,最差的为酱香型样品。6种腐乳共鉴别出125种风味物质,其中浓香型白酒酿造腐乳检出物质79种,酱香型73种,清香型61种,老白干型79种,凤香型64种,米香型77种。挥发性风味物质组成差异表现为浓香型腐乳中酯类、酚类化合物种类最多;酱香型中醛类、喃类化合物种类最多;老白干型中酮类化合物种类最多;米香型腐乳中不仅醇类化合物种类最多,各类风味物质(除酚类)质量比最高,总质量比为135.18 μg/g,清香型次之,总质量比为81.95 μg/g,其他腐乳样本为6.59~16.60 μg/g。研究结果为腐乳的研发和生产提供基础性数据,为高品质腐乳开发提供参考。

关键词： 白酒; 香型; 腐乳; 全二维气相色谱-质谱; 风味化合物

本文引用格式

张任虎 , 周崇禅 , 吴茜 , 孙文佳 , 陈志伟 , 王宪斌 . 不同香型白酒酿造腐乳风味对比研究[J]. 食品与发酵工业, 2023 , 49(6) : 210 -214 . DOI: 10.13995/j.cnki.11-1802/ts.032057

Abstract

To compare and analyze the flavor characteristics and volatile components of sufu fermented by Baijiu with different aroma-types as raw materials, sensory scoring, comprehensive two-dimensional gas chromatography-mass spectrometry, and principal component analysis were used. The results revealed that the rice flavor sample performed the best sensory comprehensive evaluation of sufu fermented with six different flavor Baijius, while the sauce flavor sample performed the worst. A total of 125 flavor substances were identified from six types of sufu, including 79 in Luzhou-flavor Baijiu-brewed sufu, 73 in sauce-flavored sufu, 61 in light-flavored sufu, 79 in Laobaigan-flavored sufu, 64 in Feng-flavored sufu, and 77 in rice-flavored sufu. Luzhou-flavored sufu contained the most types of esters and phenolic compounds; the sauce-flavored sufu contained the most types of aldehydes and pyran compounds; and the Laobaigan-flavored sufu contained the most types of ketones; the rice-flavored sufu not only had the most types of alcohol compounds, but also had the highest content of various flavor substances (except phenols), with a total content of 135.18 μg/g, followed by a light fragrance type with a total content of 81.95 μg/g, and the total content of other sufu was 6.59-16.60 μg/g. The research findings provide basic data for sufu research and development, as well as a reference for the development of high-quality sufu.

Key words： Baijiu; aroma type; sufu; comprehensive two-dimensional gas chromatography-mass spectrometry(GC×GC-MS); flavor compounds

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