食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 305 - 311

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038681

分析与检测

吡嗪类化合物对酱香型白酒香气特征的影响分析

  • 孙细珍 ,
  • 熊亚青 ,
  • 倪兴婷 ,
  • 李强
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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,高级工程师(通信作者,E-mail:347739489@qq.com)

收稿日期: 2024-01-24

  修回日期: 2024-03-18

  网络出版日期: 2025-01-23

基金资助

湖北省重点研发项目(2020BBA050)

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Analysis of the effect of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu

  • SUN Xizhen ,
  • XIONG Yaqing ,
  • NI Xingting ,
  • LI Qiang
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  • 1(Jing Brand Co.Ltd., Huangshi 435100, China)
    2(Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Huangshi 435100, China)

Received date: 2024-01-24

  Revised date: 2024-03-18

  Online published: 2025-01-23

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摘要

结合采用感官分析、香气物质定性与定量分析技术,解析吡嗪类化合物对酱香型白酒香气特征的影响。采用液液萃取结合气相色谱-质谱-嗅闻技术从三轮次酱香型白酒中鉴定出15种吡嗪类化合物,基于定量结果结合气味阈值发现6种香气活度值(odor activity value, OAV)>1的吡嗪类化合物,对三轮次酱香型白酒具有重要的香气贡献;进一步通过香气重组与香气缺失/添加试验,明确了吡嗪类化合物对酱香型白酒香气特征的影响。综合研究表明,吡嗪类化合物对酱香型白酒的坚果香、烘焙香具有重要贡献,其次对青草香与花香也存在一定的影响,同时吡嗪类化合物对酱香型白酒的粮香与酱香具有烘托作用,提高吡嗪类化合物的浓度对提升酱香型白酒的丰富度与层次感具有明显的正向作用。该研究通过剖析吡嗪类化合物对酱香型白酒香气特征的影响,为酱香型白酒酿造工艺调控与产品品质提升提供参考。

关键词： 酱香型白酒; 吡嗪类化合物; 香气特征; 香气活度值; 香气重组; 香气缺失

本文引用格式

孙细珍 , 熊亚青 , 倪兴婷 , 李强 . 吡嗪类化合物对酱香型白酒香气特征的影响分析[J]. 食品与发酵工业, 2025 , 51(1) : 305 -311 . DOI: 10.13995/j.cnki.11-1802/ts.038681

Abstract

The effects of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu were analyzed by sensory analysis, qualitative, and quantitative analysis of aroma compounds.Fifteen pyrazine compounds were identified from the third round of Jiangxiangxing Baijiu by liquid-liquid extraction combined with GC-MS-olfactory technology.Based on quantitative results combined with odor threshold, six pyrazines with OAV≥1 were found to be important aroma contributors to the three rounds of Jiangxiangxing Baijiu. The effects of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu were further clarified through aroma recombination and aroma omission/addition tests.Comprehensive research showed that pyrazine compounds have an important contribution to the nutty and baking odor, followed by a certain impact on the grass and flower odor, and pyrazine compounds have a foil effect on the grain odor and sauce aroma to Jiangxiangxing Baijiu, increasing the concentration of pyrazine compounds has a significant positive effect on improving the richness and sense of hierarchy of Jiangxiangxing Baijiu.By analyzing the influence of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu, this study provided a reference for the regulation of brewing technology and the improvement of product quality of Jiangxiangxing Baijiu.

Key words： Jiangxiangxing Baijiu; pyrazine compounds; aroma characteristics; odor activity value; aroma recombination; aroma omission

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