该研究联合使用定量描述感官分析技术、气相色谱-氢焰离子化检测技术和顶空固相微萃取-全二维气相色谱-飞行时间质谱联用技术对清香型汾酒大茬、二茬原酒的香气感官特征及香气组分特征进行了解析。感官分析表明清香大茬原酒的香气感官特征主要表现为果香、甜香、粮香、花香,二茬原酒的香气感官特征主要为酸香、醇香。进一步对60批次清香型汾酒大茬二茬原酒中119个香气化合物进行了精确定量分析,结合香气活性值(odor activity value,OAV)分析挖掘出48个OAV>1的重要香气活性化合物,然后通过香气活性化合物的OAV值比较和偏最小二乘判别分析,确定了18个对大茬二茬清香型汾酒香气特征具有重要影响的香气化合物。最后,为了探究大茬二茬清香型汾酒感官特征与香气活性化合物之间的关系,利用偏最小二乘回归分析建立模型探索两者之间的关联。结果表明,与大茬酒感官特征相关的重要香气物质主要是辛酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、肉桂酸乙酯、异丁醇、乳酸乙酯、土味素、1-辛烯-3-酮;而与二茬酒感官特征相关的重要香气物质为苯甲醛、乙缩醛、γ-壬内酯、乙醛、异戊醛、异戊酸乙酯、二甲基二硫、二甲基三硫。通过该研究对不同茬次清香型汾酒风味特点的认识,可为工艺控制提供指导以及酒体勾调奠定理论基础。
The aroma sensory and aroma components characteristics of light-flavor Baijiu with Dacha and Ercha were analyzed by combining quantitative descriptive analysis (QDA), gas chromatography-flame ionization detector (GC-FID) and headspace solid phase microextraction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS). Sensory analysis revealed that the aroma sensory characteristics of light-flavor Baijiu with Dacha were mainly fruity, sweet, grain and floral, with Ercha being mainly sour and mellow. Furthermore, 119 aroma compounds in 60 batches of light-flavor Baijiu with Dacha and Ercha were accurately quantified, and 48 important aroma-active compounds with the odor activity value (OAV)>1 were found by the OAV analysis. Then 18 aroma compounds with important effects on the aroma characteristics of light-flavor Baijiu with Dacha and Ercha were determined through the comparison of OAV of aroma-active compounds and partial least squares discriminant analysis (PLS-DA). Finally, partial least squares regression (PLSR) was used to explore the relationship between the sensory characteristics and the aroma-active compounds of light-flavor Baijiu with Dacha and Ercha. The results showed that the important aroma compounds correlated with the sensory characteristics of Dacha were ethyl octanoate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl cinnamate, isobutanol, ethyl lactate, geosmin and 1-octene-3-one, and the important aroma compounds correlated with the sensory characteristics of Ercha were benzaldehyde, acetal, γ-nonlactone, acetaldehyde, isovaleraldehyde, ethyl isovalerate, dimethyl disulfide, and dimethyl trisulfide. The cognition of the flavor characteristics light-flavor Baijiu with Dacha and Ercha through this study could provide guidance for the production control and lay a theoretical basis on Baijiu blending.
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