不同产地酱香型白酒感官特征与重要挥发性成分差异分析  

Comparison of Sensory Characteristics and Flavor Substances of Jiangxiang Baijiu from Different Producing Areas

作　　者：郑蕾 马龙[2,3] 牛曼思 向玲 屠婷瑶 贾俊杰 郑焱丹 王世宽 沈才洪 ZHENG Lei;MA Long;NIU Mansi;XIANG Ling;TU Tingyao;JIA Junjie;ZHENG Yandan;WANG Shikuan;SHEN Caihong(School of Bioengineering,Sichuan University of Science&Engineering,Zigong,Sichuan 643000;Luzhou Pinchuang Technology Co.Ltd./National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]泸州品创科技有限公司/国家固态酿造工程技术研究中心,四川泸州646000 [3]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2023年第5期54-64,共11页Liquor-Making Science & Technology

基　　金：四川省中央引导地方科技发展专项“四川省固态酿造技术创新中心建设”(2021ZYD0102)。

摘　　要：以不同产地酱香型白酒为研究对象,利用感官定量描述分析法(QDA)和气相色谱-氢火焰离子检测法(GC-FID)研究了国内4个产地酱香型白酒的感官特征和重要挥发性成分。结果表明,不同产地酱香型白酒在感官香气特征中的陈香、曲香、酱香、醛香、果酸香、烘焙香、粮香、酯香和口感特征中的果酸味、甜味、咸味、鲜味、柔和度、细腻度、丰满度和舒适度的特征上均存在显著性差异;采用直接进样的方法,通过GC-FID结合内标法对42种较高含量挥发性风味物质进行定量分析,其中酯类16种,醇类14种,醛类8种,其他类4种;利用香味成分阈值计算出33个气味活度值(OAV)≥1的关键香味物质,从中筛选出18个变量权重值(VIP)>1的差异标记物,为不同产地酱香型白酒风味差异研究提供了物质基础。Jiangxiang Baijiu products from different producing areas were taken as the research objects,and their sensory characteristics and important volatile components were studied by sensory quantitative description analysis(QDA)and gas chromatography hydrogen flame ion detection(GC-FID).The results showed that there were significant differences in the sensory characteristics of Jiangxiang Baijiu from different producing areas.42 volatile flavor compounds with high content were quantitatively analyzed by GCFID combined with internal standard method,including 16 kinds of esters,14 kinds of alcohols,8 kinds of aldehydes,and 4 kinds of other substances.33 key flavor substances with OAV≥1 were obtained,and 18 differential markers with variable important in projection(VIP)>1 were screened out.This study has provided a material basis for the study on flavor differences of Jiangxiang Baijiu from different producing areas.

关 键 词：酱香型白酒 感官定量描述分析法(QAD) 气相色谱-氢火焰离子检测法(GC-FID) 

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]