食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 343 - 352

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037173

分析与检测

酱香型白酒不同轮次基酒风味特征分析

  • 孙优兰 ,
  • 骆红波 ,
  • 王金龙 ,
  • 程平言 ,
  • 胡建锋 ,
  • 汪地强
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  • (贵州习酒股份有限公司,贵州 遵义,564622)
第一作者：硕士,工程师(汪地强研究员为通信作者,E-mail:15761699434@163.com)

收稿日期: 2023-09-01

  修回日期: 2023-10-02

  网络出版日期: 2024-10-10

基金资助

贵州省工业和信息化发展专项资金项目(黔财工〔2021〕165号);贵州省科技攻关项目(黔科合成果〔2023〕一般145、黔科合支撑〔2023〕一般343)

收起

Analysis of flavor characteristics of different rounds base liquor for Jiangxiangxing Baijiu

  • SUN Youlan ,
  • LUO Hongbo ,
  • WANG Jinlong ,
  • CHENG Pingyan ,
  • HU Jianfeng ,
  • WANG Diqiang
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  • (Guizhou Xijiu Co.Ltd., Zunyi 564622, China)

Received date: 2023-09-01

  Revised date: 2023-10-02

  Online published: 2024-10-10

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摘要

酱香型白酒由不同轮次基酒分别长期贮存、精心勾调而成,其酒体品质的好坏与基酒质量相关。该研究通过对酱香1~7轮次基酒理化指标、感官特征及风味成分进行分析,以探索不同轮次基酒的风味特征。结果表明,酒精度、总酸、总酯含量随轮次增加而逐渐降低;1、2轮次基酒粮香、酸香及酸涩味突出,3、4、5轮次基酒曲香、酱香、花香、水果香、醇甜感及柔和感突出,6、7轮次基酒焦糊香、苦味及后味突出;共检出风味成分142种,正交偏最小二乘法判别分析结合t检验筛选出重要差异变化成分20种;香气活性值分析筛选出风味贡献成分49种,其中具有统计学意义的特征风味成分13种,以酯类和醇类为主;偏最小二乘回归分析显示粮香、酸香及酸涩味与乙酸乙酯、2-甲基丁酸乙酯、丙醇、乙酸及异丁酸乙酯等呈正相关;酱香、曲香、花香、水果香等与乳酸乙酯、辛酸乙酯、2-十一酮及异戊酸乙酯等呈正相关;焦糊味、苦味及后味与异戊醛、乙醛、乙缩醛、苯乙醛、糠醛等呈正相关。该研究系统解析了酱香轮次基酒的风味特征,对酱香型白酒酒体设计、品质提升及风味创新具有重要意义。

关键词： 酱香轮次基酒; 感官特征; 化学分析; 多元统计分析; 风味特征

本文引用格式

孙优兰 , 骆红波 , 王金龙 , 程平言 , 胡建锋 , 汪地强 . 酱香型白酒不同轮次基酒风味特征分析[J]. 食品与发酵工业, 2024 , 50(17) : 343 -352 . DOI: 10.13995/j.cnki.11-1802/ts.037173

Abstract

Jiangxiangxing Baijiu were produced by long-term storage and blending of different rounds base liquor, and the quality of liquor body was related to the base liquor.To explore the flavor characteristics, this study analysis the physical and chemical indicators, sensory properties and flavor components of the Jiangxiangxing Baijiu in the first to seven rounds base liquor.The results showed the alcohol content, total acid content, and total ester content gradually decreased with the increase of round times.Grain aroma, sour aroma and sour-astringent taste were prominent in the first and second rounds;the Qu-aroma, Jiang-aroma, flower aroma, fruit aroma, alcohol-sweetness and softness taste were dominated in the third to fifth rounds liquor;the burnt aroma, bitterness and aftertaste were prominent in the sixth and seventh rounds.A total of 142 flavor components were identified, among of them, 20 important differential components were selected from different rounds of base liquor through orthogonal partial least squares-discriminant analysis combined with t-test analysis.Also, 49 flavor-contributing components were screened by odor activity value analysis, and 13 characteristic flavor components were statistical significance, mainly esters and alcohols.Furthermore, the partial least squares regression analysis integrated with sensory characteristics indicated grain aroma, sour aroma and sour-astringent taste were positively correlated with ethyl acetate, ethyl 2-methylbutyrate, 1-propanol, acetic acid and ethyl isobutyrate;Jiang-aroma, Qu-aroma, flower aroma and fruit aroma were positively correlated with ethyl lactate, ethyl octanoate, 2-undecanone, ethyl isovalerate, etc.The burnt aroma, bitter taste and aftertaste were positively correlated with isovaleraldehyde, acetaldehyde, acetal, phenylacetaldehyde, furfural, etc.This study systematically analyzed the flavor characteristics of Jiangxiangxing rounds base liquor, which provide great significance to the style design, quality improvement and flavor innovation for Jiangxiangxing Baijiu.

Key words： Jiangxiangxing rounds base liquor; sensory characteristics; chemical analysis; multivariate statistics analysis; flavor characteristics

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