基于仿生学技术对中国十二大香型白酒品质差异的研究  

Quality difference of twelve flavor types Baijiu of China based on bionics technology

作　　者：黎婷玉 李文鹏 田龙新 刘忠军 郭壮 侯强川 LI Tingyu;LI Wenpeng;TIAN Longxin;LIU Zhongjun;GUO Zhuang;HOU Qiangchuan(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,School of Food Science and Technology&School of Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Sauce-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center,Xiangyang 441600,China;Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center,Xiangyang 441053,China;Xiangyang Light-flavor Baijiu Biotechnology Key Laboratory,Xiangyang 441053,China)

机构地区：[1]湖北文理学院食品科学技术学院·化学工程学院湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]襄阳市酱香型白酒固态发酵企校联合创新中心,湖北襄阳441600 [3]襄阳市酿酒生物技术与应用企校联合创新中心,湖北襄阳441053 [4]襄阳市清香型白酒酿造重点实验室,湖北襄阳441053

出　　处：《中国酿造》2022年第11期39-44,共6页China Brewing

基　　金：襄阳市重大科技计划项目(2020AAT002153);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009);湖北文理学院科研启动费(kyqdf2020003)。

摘　　要：该研究利用电子鼻、电子舌、色度仪等设备对中国十二大香型白酒的香气、滋味和色泽进行测定和分析,比较了不同香型白酒的特性和差异。结果表明,相较于香气指标,不同白酒滋味指标间的差异更大,其中涩味、鲜味、咸味和苦味是差异最大的几种滋味。白酒香气的检测结果显示,老白干香型、特香型、浓香型白酒相较其他香型白酒而言,芳香物质含量相对较高。聚类分析结果显示,凤香型酒香气物质成分与其他11种香型白酒的差异最大。研究结果为不同香型白酒香气、滋味和色泽差异提供了一定的基础数据,这对于后续通过仿生学技术区分不同香型的白酒和确定部分白酒的特征香气成分具有积极的意义。In this study, the aroma, taste and color of twelve flavor types Baijiu of China were measured and analyzed by electronic nose, electronic tongue, colorimeter and other equipment, and the characteristics and differences of different flavor types of Baijiu were compared. The results showed that compared with the aroma indexes, the differences of taste indexes of different types of Baijiu were greater, among which astringency, delicate,saltiness and bitterness were the most different taste. The results of Baijiu aroma test showed that the content of aromatic substances in Laobaigan-flavor Baijiu, Te-flavor Baijiu, strong-flavor Baijiu was relatively higher than that of other types of Baijiu. Cluster analysis result showed that the aroma components of Feng-flavor Baijiu were the most different from those of other eleven flavor types of Baijiu. The results of the study provided some basic data for the differences in aroma, taste and color of different flavor types of Baijiu, which had positive significance for distinguishing different types of Baijiu and determining the characteristic aroma components of some Baijiu by bionics technology.

关 键 词：白酒 香型 电子鼻 电子舌 色度仪 品质差异 

分 类 号：TS261.7[轻工技术与工程—发酵工程]