酱香白酒机械化酿造不同基酒风味化合物解析  

Analysis of Volatile Flavor Compounds in Base Liquor for Maotai-flavor Baijiu during Mechanized Fermentation

作　　者：李利利 马宇 黄永光 尤小龙 程平言 胡峰 LI Lili;MA Yu;HUANG Yongguang;YOU Xiaolong;CHENG Pingyan;HU Feng(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Moutai Brewry(Group)Xijiu Co.Ltd.,Xishui 564622,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622

出　　处：《食品科学》2021年第18期199-206,共8页Food Science

基　　金：贵州省重点基金项目(黔科合基础[2017]1405);贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637);贵州省科学技术厅重大专项(黔科合重大专项字[2015]6012);贵州省科技支撑计划项目(黔科合支撑[2017]2542);贵州大学引进人才项目(贵大人基合[2016]38号)。

摘　　要：利用液液萃取结合气相色谱-质谱法及保留指数法,对酱香型白酒机械化酿造典型体的各轮次基酒进行风味结构解析。采用感官评价法与香气活性值相结合,分析机械化酿造不同轮次典型体基酒的感官属性与特征香气化合物的关系,结果表明机械化酿造各轮次酱香典型体基酒中具有香气贡献的特征化合物共有37种,每类挥发性化合物对不同轮次典型体酒样的香气贡献度与感官品评结果相呼应,其中1、2轮次酱香典型体基酒较干净,水果香、花香风味优于酱香风味,3、4、5轮次基酒酱香风味显著,6轮次烘培香、焦香更突出,7轮次各香气减弱焦糊香突出;其中贡献水果香、花香、甜香的物质主要为戊酸乙酯、异戊酸乙酯、正己酸乙酯、己酸丁酯、辛酸乙酯等19种化合物;呈烘培香与坚果香物质包括异丁醇、2,6-二甲基吡嗪、2,3,5-三甲基吡嗪、2-乙基-6-甲基吡嗪等;呈焦糖香物质主要是糠醇、糠醛;呈奶酪香风味的物质主要是酸类物质。In this study,the flavor composition of typical base liquors for Maotai-flavor Baijiu from different mechanized brewing rounds was analyzed by liquid-liquid extraction(LLE)combined with gas chromatography-mass spectrometry(GC-MS)based on retention index.The characteristic aroma compounds were determined by their odor activity values,and their relationship with sensory properties was evaluated.The results showed that a total of 37 characteristic aroma compounds were identified.The contribution of each class of volatile compounds to the aroma of typical base liquors from each brewing round was consistent with the sensory evaluation results.The aroma of the base liquors from the first and second rounds was clean with the fruity and fruity notes being superior to the soy sauce-like note.The base liquors from the third,fourth and fifth rounds had a more prominent soy sauce-like note,the base liquor from the sixth round had stronger roasted and caramellic notes,and the base liquor from the sixth round exhibited a stronger burnt note together with weakening of other notes.Nineteen compounds including ethyl valerate,ethyl isovalerate,ethyl hexanoate,butyl hexanoate and ethyl octanoate were found to be the main contributors to the fruity,floral and sweet aromas,and the contributors to the roasted and nutty aromas included isobutanol,2,6-dimethylpyrazine,2,3,5-trimethylpyrazine and 2-ethyl-6-methyl pyrazine.Furfuryl alcohol and furfural were identified as major caramel-like aroma compounds,and acids as major cheese-like aroma compounds.

关 键 词：轮次酱香典型体基础酒 气相色谱-质谱法 香气活性值 偏最小二乘回归 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]