白酒理化指标及其与香气品质的关系  

Correlations between Physico-chemical Properties and Aroma Quality of Different Flavors of Liquors

作　　者：张健[1] 高海燕[1] 赵镭[2] 尹京苑[1] 

机构地区：[1]上海大学,上海200444 [2]中国标准化研究院食品与农业标准化研究所,北京100088

出　　处：《食品科学》2010年第10期283-286,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAK04A05)

摘　　要：为了完善白酒的质量评价体系,通过测定76个白酒样本的理化特性,在此基础上,将所测各项理化指标与通过专家品评获得的香气品质指标进行相关性分析。结果显示,理化指标中总酸与白酒香气强度、香气协调性呈正相关,相关性最强。分析发现,化学指标(总酸、总酯)对白酒的香气品质的影响比较大,物理指标(白利糖度、电导率和黏度)对白酒香气品质影响很小。Seventy-six liquor samples including 49 brands of Luzhou-flavor liquor, 7 brands of Maotai-flavor liquor, 10 brands of Fen-flavor liquor, 6 brands of rice-flavor liquor and 3 brands of Dong-flavor liquor were analyzed for physicochemical properties to evaluate the correlations between them and aroma quality assessed by 10 professional sommeliers. Total acid content exhibited a positive correlation with aroma intensity or harmony and the correlation was the strongest among the 5 physicochemical parameters tested. Some chemical parameters like total acid and total ester contents made a big difference to the aroma quality of liquor. Little effects of some physical parameters like Brix, electrical conductivity and viscosity on the aroma quality of liquor were observed.

关 键 词：白酒 理化指标 香气品质 相关分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]