云门酱香型白酒风味特征的分析研究  

Analysis of the Flavoring Components of Yunmen Jiangxiang Baijiu(Liquor)

作　　者：韩兴林[1,2] 潘学森 刘民万 贾士儒[1] 李红[2] 王丽华[2] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]中国食品发酵工业研究院,北京100027 [3]山东青州云门酒业有限公司,山东青州262500

出　　处：《酿酒科技》2014年第10期6-8,共3页Liquor-Making Science & Technology

基　　金：国家863计划项目"生物过程关键技术及装备开发"子项目"化学品生物转化过程与装备-多菌种混合发酵过程关键技术及设备开发"课题(课题编号:2012AA021205)

摘　　要：对比分析了云门酱香型白酒主要风味成分与南方酱香型白酒存在的差异,得出云门白酒高级醇(尤其是正丙醇)、己酸、己酸乙酯、正己醇等含量偏高,其中两款成品云门陈酿和乳白陈酿含己酸乙酯比飞天茅台分别高出245.22%和211.43%,己酸分别高出22.51%和54.98%。同时,醋酉翁、辛酸乙酯、四甲基吡嗪等风味含量偏低。分析认为,这些是云门酱香型白酒的风味特征,也是可能造成北方酱香型白酒不同于南方酱香型白酒风格特征的主要原因。通过香气强度计算分析了云门酱酒的主要呈香风味构成。研究结果对进一步改进工艺,提高品质具有指导意义。In this study, the difference in the flavoring components between Yunmen Jiangxiang Baijiu（liquor） and other Jiangxiang Baijiu（liquor） produced in South China was explored. The results suggested that, the content of higher alcohols（especially n-propanol）, hexanoic acid, ethyl hexanoate and hexyl alcohol etc. in Yunmen Jiangxiang Baijiu（liquor） was higher; two Yunmen Jiangxiang Baijiu（liquor） products （Yunmen Aging and Rubai Aging） compared with Flying Maotai, their ethyl hexanoate content was 245.22 % and 211.43 % higher respectively, and their hexanoic acid content was 22.51% and 54.98 % higher respectively; meanwhile, the content of 3-hydroxy-2-butanone,ethyl caprylate,tetramethylpyrazine in Yunmen Jiangxiang Baijiu （liquor） was comparatively low. These are the flavoring characteristics of Yunmen Jiangxiang Baijiu （liquor）, and they might be the main reasons for the difference between Jiangxiang Baijiu （liquor） produced in North China and in South China. Finally, the main aroma-producing components of Yunmen Jiangxiang Baijiu（liquor） were explored by the method of calculational OAV. The research results were of guiding significance in technical innovation and quality improvement.

关 键 词：酱香型白酒 气质联用 四甲基吡嗪 香气强度 白酒 

分 类 号：TS262.33[轻工技术与工程—发酵工程]