不同产地香菇对小曲酒品质的影响  

Effect on the Quality of Xiaoqu Baijiu with Lentinus Edodes from Different Regions

作　　者：周安琪 宋泽丽 曹新志 王静 张楷正 赵迎庆 ZHOU Anqi;SONG Zeli;CAO Xinzhi;WANG Jing;ZHANG Kaizheng;ZHAO Yingqing(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China;Yibin Sichuan University of Science and Engineering Industry Technology Research Institute,Yibin 644000,China;Sinochem(Linyi)Crop Nutrition Co.,Ltd.,Linyi 276000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]宜宾四川轻化工大学产业技术研究院,四川宜宾644000 [3]中化(临沂)作物营养有限公司,山东临沂276000

出　　处：《食品科技》2023年第3期95-101,共7页Food Science and Technology

基　　金：宜宾市科技计划项目(2021JC003)。

摘　　要：为探究不同产地香菇对香菇小曲酒风味的影响,试验对比空白组与分别添加福建、浙江、河南和湖北产香菇酿造的小曲酒理化指标和挥发性香气成分,并运用主成分分析对比其香气特点。结果表明:与空白组相比,添加香菇后出酒率均有不同程度的降低,但总酸与总酯含量均有上升,其中湖北香菇酒样的总酸与总酯含量最高,分别为0.62 g/L和1.47 g/L,同时感官评分最高,为83.70分,酒味醇厚、酒香协调浓郁,风格典型;在香菇白酒与空白组中共检测出37种挥发性成分,添加湖北香菇的酒样中挥发性成分最多,为30种,其中乙酸乙酯、辛酸乙酯、正丙醇、异戊醇和乙缩醛等物质含量较高;湖北香菇酒的挥发性物质种类丰富,酯类、醇类和醛类关联性强,与其余4组酒样之间有明显的差异。辅以湖北香菇酿造的小曲酒感官评分最高、理化指标良好、香气种类丰富且含量较高,是酿造相关香菇白酒较为理想的原料。In order to explore the effect of different producing areas of Lentinus edodes on flavor of Xiaoqu Baijiu,the physicochemical indexes and volatile aroma components of Xiaoqu Baijiu brewed by blank group and Lentinus edodes from Fujian,Zhejiang,Henan and Hubei were compared,and the aroma characteristics were compared by principal component analysis.The results showed that:compared with the blank group,the Baijiu yield decreased in different degrees after adding Lentinus edodes,but the contents of total acid and total ester increased.Among them,the total acid and total ester contents of Hubei Lentinus edodes Baijiu sample were the highest,which were 0.62 g/L and 1.47 g/L respectively,and the sensory score was the highest,which was 83.70 points.The Baijiu taste was mellow,harmonious and rich,and its style was typical.A total of 37 volatile components were detected in Lentinus edodes Baijiu and blank group,and the Baijiu added with Lentinus edodes from Hubei province had the most volatile components,with 30 components,among which ethyl acetate,ethyl octanoate,n-propanol,isoamyl alcohol and acetal were higher.The types of volatile substances of Hubei Lentinus edodes Baijiu are rich,and the correlation between esters,alcohols and aldehydes is strong.and obvious differences from the other four groups of Baijiu samples.Supplemented by Hubei Lentinus edodes,the Xiaoqu Baijiu has the highest sensory score,good physicochemical index,rich aroma types and high content,which is an ideal raw material for brewing related Lentinus edodes.

关 键 词：香菇 小曲酒 挥发性成分 主成分分析(PCA) 

分 类 号：TS262.36[轻工技术与工程—发酵工程]