食品与发酵工业 >

2024 , Vol. 50 >Issue 16: 202 - 210

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038148

研究报告

泸型酒中关键“窖香”风味物质确定及其馏出规律研究

  • 李培 ,
  • 倪斌 ,
  • 高洪霞 ,
  • 敖宗华 ,
  • 敖灵 ,
  • 毛振宇 ,
  • 宋敏 ,
  • 贾俊杰 ,
  • 李帅
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644000)
    2(泸州老窖股份有限公司,四川 泸州,646000)
    3(国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者：硕士研究生(倪斌教授为通信作者,E-mail:nibin@lzlj.com)

收稿日期: 2023-12-18

  修回日期: 2024-01-08

  网络出版日期: 2024-09-19

基金资助

四川省中央引导地方科技发展专项项目(2021ZYD0102)

收起

Identification of key jiao-aroma compounds and their distillation characteristics in Luzhou-flavor Baijiu

  • LI Pei ,
  • NI Bin ,
  • GAO Hongxia ,
  • AO Zonghua ,
  • AO Ling ,
  • MAO Zhenyu ,
  • SONG Min ,
  • JIA Junjie ,
  • LI Shuai
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  • 1(College of Bioengineering, Sichuan University of Science and Technology, Yibin 644000, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)

Received date: 2023-12-18

  Revised date: 2024-01-08

  Online published: 2024-09-19

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摘要

为探究泸型酒中关键“窖香”物质馏出规律,对酿造过程中收集的“无窖香”以及“窖香浓郁”酒样,通过品评打分,各选择3个样品作为研究对象。采用顶空固相微萃取法结合气相色谱-质谱技术和直接进样法结合气相色谱-氢火焰离子技术对两类酒样风味物质进行定性定量分析,发现“窖香浓郁”酒样中有48种物质未在“无窖香”酒样中检测到,而“无窖香”酒样中有29种物质在“窖香浓郁”酒样中未存在,且两类酒样含量差异较大的物质有31种,主成分分析结果显示两类酒样风味物质存在明显差异,变量重要因子>1的差异化风味物质共有44种,通过香气重组及缺失实验确定己酸乙酯、戊酸乙酯、己酸、丁酸、己酸异戊酯、己酸己酯共6种风味物质为影响“窖香”的关键化合物。最终对分糟层摘取的68个酒样进行分析发现,上述4种酯类物质含量在不同糟层中随着蒸馏时间延长而降低,而丁酸、己酸则相反,且上述6种“窖香”关键风味物质在下层糟中含量最多。研究结果可为按需摘酒和提升浓香型白酒品质提供参考。

关键词： 泸型酒; 窖香; 气相色谱-质谱; 气相色谱-氢火焰离子; 顶空固相微萃取

本文引用格式

李培 , 倪斌 , 高洪霞 , 敖宗华 , 敖灵 , 毛振宇 , 宋敏 , 贾俊杰 , 李帅 . 泸型酒中关键“窖香”风味物质确定及其馏出规律研究[J]. 食品与发酵工业, 2024 , 50(16) : 202 -210 . DOI: 10.13995/j.cnki.11-1802/ts.038148

Abstract

This research delves into exploring the distillation behavior of crucial “Jiao-aroma” compounds in Luzhou-flavor Baijiu.To achieve this objective, the study selected three samples each from Baijiu with “no jiao-aroma” and “strong jiao-aroma” profiles, relying on sensory evaluation scores obtained during the brewing process.This study conducted a comprehensive qualitative and quantitative analysis of the flavor compounds in these two types of Baijiu.The analysis involved employing headspace solid-phase microextraction (HS-SPME) coupled with GC-MS, as well as direct injection combined with gas chromatography-flame ionization detection (GC-FID).The analysis revealed that 48 compounds were exclusively identified in the strong “Jiao-aroma” Baijiu, while 29 compounds were absent in the “no jiao-aroma” Baijiu.Moreover, 31 compounds exhibited significant differences in concentration between the two types.Principal component analysis (PCA) demonstrated clear distinctions in the flavor compounds of these Baijiu types.With a focus on variable importance in the projection (VIP) scores greater than one, 44 distinct flavor compounds were identified.Through aroma recombination and omission experiments, this study conclusively confirmed the pivotal role of hexyl acetate, ethyl pentanoate, hexanoic acid, butanoic acid, isopentyl hexanoate, and hexyl hexanoate in influencing the coveted “Jiao-aroma”.Further exploration, encompassing an analysis of 68 samples from various fermentation layers, showcased intriguing trends.Specifically, the concentrations of the four ester compounds decreased with increasing distillation time across various layers, while butanoic acid and hexanoic acid exhibited an opposite trend.The highest concentrations of these six key “Jiao-aroma” compounds were found in the lower fermentation layers.This study not only offers insights into customizing distillation processes but also presents avenues for the improvement of the overall quality of strong-aroma types of Baijiu.

Key words： Luzhou-flavor Baijiu; jiao-aroma; gas chromatography-mass spectrometry; gas chromatography-flame ionization detector; headspace solid phase microextraction

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