食品与发酵工业 >

2023 , Vol. 49 >Issue 17: 94 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034384

研究报告

清香型白酒陶坛贮藏过程中挥发性物质变化分析

  • 陈彦和 ,
  • 孙细珍 ,
  • 熊亚青 ,
  • 刘家欢 ,
  • 解倩倩
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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,工程师(孙细珍高级工程师为通信作者,E-mail:347739489@qq.com)

收稿日期: 2022-11-21

  修回日期: 2022-12-28

  网络出版日期: 2023-09-27

基金资助

湖北省重点研发项目(2020BBA050)

收起

Analysis of the changes of important aroma compounds in light-flavor Baijiu during pithos storage

  • CHEN Yanhe ,
  • SUN Xizhen ,
  • XIONG Yaqing ,
  • LIU Jiahuan ,
  • XIE Qianqian
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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: 2022-11-21

  Revised date: 2022-12-28

  Online published: 2023-09-27

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摘要

以陶藏过程的清香型白酒为研究对象,采用液-液微萃取、顶空固相微萃取结合气相色谱-质谱对挥发性物质进行定量测定,结合感官与理化指标分析以及基于定量数据的主成分分析,分析陶藏过程中清香型白酒中挥发性物质的变化规律及陈酿效果。结果表明,随着陈酿时间的延长,有机酸含量上升,酯类含量多数降低,醛、酮、酚类也存在明显变化,醇类变化不明显;贮存5年后,清香型白酒呈现较为明显的陈香,挥发性物质的含量变化基本趋于稳定。该研究初步明确了陶藏对清香型白酒陈酿过程的影响,对清香型白酒陈酿工艺及产品开发具有一定的指导意义。

关键词： 清香型白酒; 感官特征; 挥发性物质; 变化规律; 陶坛贮藏

本文引用格式

陈彦和 , 孙细珍 , 熊亚青 , 刘家欢 , 解倩倩 . 清香型白酒陶坛贮藏过程中挥发性物质变化分析[J]. 食品与发酵工业, 2023 , 49(17) : 94 -101 . DOI: 10.13995/j.cnki.11-1802/ts.034384

Abstract

In this experiment, liquid-liquid microextraction and headspace-solid-phase microextraction combined with GC-MS were used to study the changes of the important aroma compounds of light-flavor Baijiu during storage in clay jars. And the changes of critical aroma compounds in light-flavor Baijiu were analyzed by the principal component analysis based on quantitative data combined with sensory evaluation and physicochemical indexes. The results showed that with the extension of aging time, the content of organic acids increased with the esters mostly decreased, the aldehydes, ketones, and phenols had obvious changes, as the alcohols did not change significantly. After 5 years of aging, the light-flavor Baijiu presented a more pleasant flavor, and the critical aroma compounds basically tended to stabilize. This study clarified the effect of pithos storage on the aging process of light-flavor Baijiu, which has some guiding implications for the aging techniques and product development of light-flavor Baijiu.

Key words： light-flavor Baijiu; sensory characteristics; aroma compounds; change pattern; clayjars aging process

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