为探究白酒在陈酿过程中的风味演变机制,该研究以2010—2023年间同一酱香型白酒企业的基酒与成品酒为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术,并结合多元统计分析与气味活性值(odor activity value,OAV)计算,解析二者成分的差异特征及关键风味物质的变化。结果表明,陈酿过程中,基酒与成品酒的挥发性成分均发生显著变化,但二者的演变趋势存在明显差异。基酒呈现出与年份强相关的“酸增酯减”及组分均一化规律,而成品酒则未表现出相似规律。通过多元统计分析发现,基酒与成品酒的潜在年份标志物具有一定差异,但两者标志物中都含有长链脂肪酸酯,推测该类物质对陈酿时间的依赖性高于对工艺和产地的依赖性,可作为普适白酒年份标志物。通过OAV分析发现,基酒中特征风味物质的OAV随年份波动较大,而成品酒中同类物质的变化则相对平缓,表明货架期白酒的风味较为稳定。该研究可为深入理解白酒陈酿过程提供理论依据。
赵腾飞
,
张璋
,
赵亮
,
张季
,
朱国军
,
吴长贵
,
李银强
,
王振林
,
李婷婷
,
唐绍培
. 酱香型白酒基酒与成品酒陈酿过程中挥发性成分的演变比较[J]. 食品与发酵工业, 2026
, 52(17)
: 112
-119
.
DOI: 10.13995/j.cnki.11-1802/ts.045377
To investigate the flavor evolution mechanism of Baijiu during the aging process, this study analyzed base liquor and finished product from the same Jiang-flavor type Baijiu enterprise, spanning the production years from 2010 to 2023.Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was employed, and the data was integrated with multivariate statistical analysis and odor activity value (OAV) calculations to dissect the differential characteristics of their chemical profiles and the changes in key flavor substances.The results indicated that while the volatile components in both base liquor and finished product underwent significant changes during aging, their evolution trends differed markedly.The base liquor exhibited a age-dependent pattern of "acid increase and ester decrease" along with a trend of component homogenization, whereas the finished product did not show similar regularity.Multivariate statistical analysis revealed that the potential aging markers for base liquor and finished product were distinct, yet both contained long-chain fatty acid esters.This suggests that the concentration changes of these substances may be more dependent on aging time than on production techniques or geographical origin, positioning them as potential universal aging markers for Baijiu.Furthermore, OAV analysis demonstrated that the OAVs of characteristic flavor compounds in the base liquor fluctuated drastically with age, while the changes in their counterparts in the finished product were relatively moderate, indicating a higher flavor stability for the latter during its shelf life.This research provides a theoretical basis for a deeper understanding of the Baijiu aging process.
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