食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 89 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032991

研究报告

不同容器储存对白兰地原酒香气的影响

  • 袁笑梦 ,
  • 周洪江 ,
  • 张葆春 ,
  • 赛嘉 ,
  • 徐岩 ,
  • 唐柯
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  • 1(江南大学 生物工程学院,酿造微生物与应用酶学研究室,江苏 无锡,214122)
    2(烟台张裕集团有限公司,山东 烟台,264000)
硕士研究生(唐柯副教授为通信作者,E-mail:tandy81@jiangnan.edu.cn)

收稿日期: 2022-07-04

  修回日期: 2022-08-03

  网络出版日期: 2023-06-05

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Effect of storage in different containers on the aroma of the original brandy

  • YUAN Xiaomeng ,
  • ZHOU Hongjiang ,
  • ZHANG Baochun ,
  • SAI Jia ,
  • XU Yan ,
  • TANG Ke
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(ChangYu Group Co.Ltd., Yantai 264000, China)

Received date: 2022-07-04

  Revised date: 2022-08-03

  Online published: 2023-06-05

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摘要

以3种不同储存方式(陶坛、不锈钢罐、橡木桶)处理的白兰地原酒为研究对象,采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry, HS-SPME-GC×GC-TOFMS)及感官定量描述分析(quantitative descriptive analysis, QDA)探究不同容器储存对白兰地原酒香气的影响。采用HS-SPME-GC×GC-TOF-MS共鉴定出314种挥发性化合物,通过香气数据库筛选出181种具有香气贡献的化合物进行偏最小二乘法判别分析(partial least squares discriminant analysis, PLS-DA),发现3个处理组及对照组差别明显,顺式橡木内酯、反式橡木内酯等物质与陶坛组呈正相关,2-乙基己醇、2-甲基-2-丁烯醛等物质与不锈钢罐组呈正相关,芳樟醇、异戊醛等物质与橡木桶组相关性较强。QDA结果表明,陶罐组的焦糖、果脯香气,不锈钢罐组的烟熏、乙醇香气,橡木桶组的花香、果香是区别于其他组的主要香气特征。该研究不仅丰富了我国白兰地的风味化学理论体系,也为生产上寻找陈酿白兰地的替代容器提供重要的基础数据和理论依据。

关键词： 白兰地; 储存容器; 全二维气相色谱-飞行时间质谱; 定量描述分析; 香气

本文引用格式

袁笑梦 , 周洪江 , 张葆春 , 赛嘉 , 徐岩 , 唐柯 . 不同容器储存对白兰地原酒香气的影响[J]. 食品与发酵工业, 2023 , 49(9) : 89 -95 . DOI: 10.13995/j.cnki.11-1802/ts.032991

Abstract

Three different storage methods (pottery jars with oak chips, stainless steel tanks with oak chips, and oak barrels) were used to investigate the original brandy wines. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) and quantitative sensory description analysis were used to investigate the effects of different container storage on the aroma of the original brandy. The results showed that a total of 314 volatile compounds were identified by HS-SPME-GC×GC-TOF-MS, and 181 compounds with aroma contribution were screened through the aroma database for PLS-DA. It was found that the three treatment groups and the control group differed significantly, with substances such as cis-oak lactone and trans-oak lactone positively correlated with the pottery jar group, 2-ethylhexanol, 2-methyl-2-butenal and other substances were positively correlated with the stainless steel tanks group, and substances such as linalool and isoamyl aldehyde were more correlated with the oak barrel group. The QDA results showed that the caramel and dried fruit aroma of the pottery jar group, the smoky and ethanolic aroma of the stainless steel tanks group, and the floral and fruity aroma of the oak barrel group were the main aroma characteristics that distinguished them from other groups. This study not only enriches the theoretical system of flavor chemistry of brandy in China, but also provides important basic data and theoretical basis for the search of alternative containers for ageing brandy in production.

Key words： brandy; storage containers; comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry; quantitative descriptive analysis; aroma

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