馥郁香型白酒感官风格及特征风味构成的剖析  

Analysis of sensory style and characteristic flavor composition of Fuyu-flavor Baijiu

作　　者：薛新新 孙守营 张娇娇 冷月兰 沈世明 任宪礼 韩兴林[1] XUE Xinxin;SUN Shouying;ZHANG Jiaojiao;LENG Yuelan;SHEN Shiming;REN Xianli;HAN Xinglin(China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;Shandong Hong Taiyang Baijiu Industry Group Co.,Ltd.,Jining 272400,China)

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]山东红太阳酒业集团有限公司,山东济宁272400

出　　处：《中国酿造》2022年第2期76-79,共4页China Brewing

基　　金：中国轻工业浓香型白酒固态发酵重点实验室开发基金项目(2019JJ009)。

摘　　要：该实验针对山东某酒业工艺创新开发的馥郁香型白酒建立了感官指纹图谱,分别从香气、口感、风格三个维度分析了馥郁香型白酒以及其工艺融合的三种香型(酱香、浓香、芝麻香)白酒感官风格差异。结果表明,该馥郁香型白酒具有不同于其他香型白酒的典型风格特征,香气呈酱香、窖香、芝麻香的“三香”特征;口感馥合有酱香的醇厚感、窖香的绵甜感、芝麻香的细腻感的“三感”特征,使酒体呈现舒适、幽雅、爽净的典型馥香型白酒感官风格。进一步采用气味活度值(OAV)解析得出馥郁香型白酒的特征风味化合物有:己酸乙酯、异戊醛、丁酸乙酯、异戊酸乙酯、戊酸乙酯、辛酸乙酯等,其中己酸乙酯呈香强度最高,OAV达到12224.29,其次是丁酸乙酯、异戊醛、异戊酸乙酯和戊酸乙酯,OAV分别为3470.72、2899.58、1424.09、1195.29。In this experiment,the sensory fingerprint was established for the Fuyu-flavor Baijiu(Chinese liquor)innovatively developed by a Shandong liquor producer,and the sensory style differences of the Fuyu-flavor Baijiu and the three flavor types(sauce-flavor,strong-flavor and sesame-flavor)by process integration were analyzed from the three dimensions of aroma,taste and style.The results showed that the Fuyu-flavor Baijiu had typical style characteristics different from typical style characteristics of other flavor type Baijiu,and its aroma was characterized by"three flavors"including sauce-flavor,cellar-flavor and sesame-flavor.The taste was characterized by"three senses":the mellow sense of sauce-flavor,the supple sense of cellar-flavor,and the delicate sense of sesame-flavor,making the liquor body present comfortable,elegant,refreshing sensory style of typical Fuyu-flavor Baijiu.The characteristic flavor compounds of Fuyu-flavor Baijiu analyzed by odor activity value(OAV)were as follows:ethyl hexanoate,isovaleraldehyde,ethyl butyrate,ethyl isovalerate,ethyl isovalerate,ethyl isovalerate,ethyl octanoate,etc.Among them,ethyl hexanoate had the highest aromatic strength,OAV up to 12224.29,followed by ethyl butyrate,ethyl isovaleral,ethyl isovalerate and ethyl valerate,OAV was 3470.72,2899.58,1424.09,and 1195.29,respectively.

关 键 词：感官指纹图谱 馥香型白酒 酒体风格 特征风味 

分 类 号：TS261.3[轻工技术与工程—发酵工程]