电子鼻结合电子舌技术对五种酱香型白酒大曲的风味物质分析  

Analysis of Flavor Substances in Five Kinds of Jiangxiang Daqu by Electronic Nose and Electronic Tongue

作　　者：王利萍 郎莹 邱树毅 胡胜兰 戴怡凤 刘彩婷 田露琴 胡丽莎 WANG Liping;LANG Ying;QIU Shuyi;HU Shenglan;DAI Yifeng;LIU Caiting;TIAN Luqin;HU Lisha(Guizhou Provincial Key Laboratory of Fermentation and Bio-pharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Guizhou Wangmao Jiuqu Research Institute Co.Ltd.,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵与生物制药重点实验室,贵州贵阳550025 [2]贵州王茅酒曲研究院有限公司,贵州贵阳550025

出　　处：《酿酒科技》2022年第9期116-122,共7页Liquor-Making Science & Technology

基　　金：国家自然科学基金青年科学基金项目(31801509)、地区科学基金项目(32060518);贵州省科技计划项目(黔科合基础(2019)1078号、黔科合支撑(2022)重点006号);北京食品营养与人类健康高精尖创新中心开放基金项目(20182010);贵州大学引进人才科研项目(贵大人基合字(2017)42号);贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);科技平台及人才团队计划项目(黔科合平台人才(2018)5251)。

摘　　要：利用电子舌、电子鼻技术分析贵州仁怀地区5种酱香型白酒大曲的风味差异。对比95%乙醇溶液与去离子水萃取大曲滋味化合物发现95%乙醇溶液能萃取出更多大曲中与酸味、苦味相关的化合物,与酸味相关的化合物增加明显;5种酒曲除对CAO酸味传感器的负响应值差异显著(P<0.05)之外,风味轮廓基本相似;5种大曲中与咸味、鲜味相关的化合物含量较高;5种酒曲粉末与95%乙醇溶液萃取电子鼻分析结果显示,除响应值最高的氮氧化合物含量差异较大之外,其余传感器对大曲响应的风味轮廓相似,且95%乙醇溶液能萃取出大曲中更多的氮氧化合物、硫化物以及有机硫化物;5种酒曲中1号、2号、3号酒曲粉末气味相似,1号、3号、4号、5号酒曲95%乙醇提取液气味相似。In this study,we analyzed the flavor differences of five kinds of Jiangxiang Daqu from Renhuai,Guizhou by using electronic tongue and electronic nose.Compared with deionized water,the 95%ethanol solution could extract more compounds related to sourness and bitterness from the Daqu,and the compounds related to sourness increased significantly.The flavor profiles of the five kinds of Daqu were basically similar,except for a significant difference(P<0.05)in the negative response values to the CAO sour taste sensor.The content of compounds associated with salty and fresh flavor was high in the five kinds of Daqu.The results of the electronic nose analysis showed that the flavor profiles of the five kinds of Daqu were similar,except for a difference in the content of nitrogen oxides,which had the highest response values.The 95%ethanol solution was able to extract more nitrogen oxides,sulfides and organic sulfides from the Daqu.The aroma of the powder of Daqu No.1,No.2,and No.3 was similar,while the aroma of the 95%ethanol extracts of Daqu No.1,No.3,No.4,and No.5 was similar.

关 键 词：酱香型大曲 风味 电子舌 电子鼻 主成分分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]