食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 268 - 275

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036373

分析与检测

基于感官和化学分析技术解析不同产区酱酒风味特征

  • 刘家欢 ,
  • 孙细珍 ,
  • 熊亚青 ,
  • 宁珍珍 ,
  • 倪兴婷 ,
  • 江莎 ,
  • 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,助理工程师(孙细珍高级工程师为通信作者,E-mail:347739489@qq.com)

收稿日期: 2023-06-05

  修回日期: 2023-06-30

  网络出版日期: 2024-06-11

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Analysis of flavor characteristics in sauce-flavor Baijiu from two regions by the chemosensory technique

  • LIU Jiahuan ,
  • SUN Xizhen ,
  • XIONG Yaqing ,
  • NING Zhenzhen ,
  • NI Xingting ,
  • JIANG Sha ,
  • 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: 2023-06-05

  Revised date: 2023-06-30

  Online published: 2024-06-11

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摘要

联合采用感官分析、香气活性成分定性与定量技术,对茅台镇和神农架产区酱酒的香气感官特征及香气组分特征进行解析。感官分析表明茅台镇酱酒主要表现为曲香、粮香、酱香等香气特征,神农架酱酒则主要表现为甜香、酱香、青草香、酸香等香气特征。采用香气萃取物稀释分析技术从2个产区酱香型白酒中筛选出133种挥发性物质(香气稀释因子≥2);基于多组分的定量结果结合香气活度值(odor activity value, OAV)与偏最小二乘判别分析,从2个产区酱酒中共挖掘出65个重要香气化合物(OAV>1)以及32个差异性化合物[即变量权重重要性排序(variable importance for the projection, VIP)≥1];进一步明确了2个不同产区酱酒的香气感官特征与香气化合物之间的联系。结果表明,与茅台镇酱酒感官特征相关的重要香气化合物主要包括2,3,5-三甲基吡嗪、2-乙基-3,5-二甲基吡嗪、2-乙基-5-甲基吡嗪、2,6-二甲基吡嗪、2-甲基丁酸乙酯、己酸乙酯、乳酸乙酯、γ-丁内酯、苯丙酸乙酯、异戊酸乙酯;与神农架酱酒感官特征相关的重要香气物质为甲硫醇、2,6-二乙基吡嗪、2-乙基-6-甲基吡嗪、3-甲硫基丙醛、香草醛、2,3-丁二酮、γ-壬内酯、3-羟基-2-丁酮、乙醛、乙缩醛、己醛、异戊醛。该研究通过剖析两类酱香型白酒的香气轮廓与风味特征,增进了对2个产区酱酒风味独特性的认识,为生产品质控制提供了参考和理论依据。

关键词： 不同产区; 酱香型白酒; 香气萃取物稀释分析; 感官分析; 香气活度值; 香气活性成分

本文引用格式

刘家欢 , 孙细珍 , 熊亚青 , 宁珍珍 , 倪兴婷 , 江莎 , 解倩倩 . 基于感官和化学分析技术解析不同产区酱酒风味特征[J]. 食品与发酵工业, 2024 , 50(9) : 268 -275 . DOI: 10.13995/j.cnki.11-1802/ts.036373

Abstract

The aroma sensory characteristics and aroma components characteristics of sauce-flavor Baijiu with Maotaizhen (MTZ) and Shennongjia (SNJ) were analyzed by sensory analysis, qualitative and quantitative analysis techniques of aroma compounds.Sensory analysis showed that the aroma sensory characteristics of sauce-flavor Baijiu with MTZ were mainly Qu, grain, sauce etc.and SNJ were mainly sweet, sauce, grass, acid and so on.133 odor-active compounds with flavor dilution factor≥2 were confirmed in sauce-flavor Baijiu by comparative aroma extract dilution analysis.The quantitative results of 133 odor-active compounds combined with the odor activity value (OAV) and partial least squares discriminant analysis identified a total of 65 important aroma compounds (OAV>1) and 32 differential compounds (VIP≥1) from MTZ and SNJ.Further, in order to explore the relationship between the sensory characteristics and the aroma-active compounds of different producing areas light-flavor Baijiu, using partial least squares regression to explore the relationship. The results showed that the important aroma compounds correlated with the sensory characteristics of MTZ were 2,3,5-trimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl hexanoate, ethyl lactate, γ-utyrolactone, ethyl phenylpropionate, and ethyl isovalerate.The important aroma compounds correlated with the sensory characteristics of SNJ were methanethiol, 2,6-diethylpyrazine, 2-ethyl-6-methylpyrazine, 3-methylthiopropanal, vanillin, 2,3-butanedione, γ-nonolactone, 3-hydroxy-2-butanone, acetaldehyde, acetal, hexanal, and iovaleraldehyde.By analyzing the aroma profiles and flavor characteristics of the two regions of sauce-flavor Baijiu, this study enhances the cognition of the flavor uniqueness and provides a reference and theoretical basis for production quality control.

Key words： different regions; sauce-flavor Baijiu; aroma extract dilution analysis; sensory analysis; the odor activity value; aroma-active compounds

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