清香型白酒新酒和陈酒感官特征及香气物质的差异性分析  

Differences in Sensory Characteristics and Aroma Compounds between Young and Aged Qingxiangxing Baijiu

作　　者：孙细珍 熊亚青 刘家欢 钱全全 解倩倩 魏淑霞 陈彦和 SUN Xizhen;XIONG Yaqing;LIU Jiahuan;QIAN Quanquan;XIE Qianqian;WEI Shuxia;CHEN Yanhe(Jing Brand Co.Ltd.,Huangshi 435100,China;Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine&Health Food,Huangshi 435100,China)

机构地区：[1]劲牌有限公司,湖北黄石435100 [2]中药保健食品质量与安全湖北省重点实验室,湖北黄石435100

出　　处：《食品科学》2023年第14期266-273,共8页Food Science

基　　金：湖北省重点研发项目(2020BBA050)。

摘　　要：联合采用感官评价、香气物质定性与定量分析技术,解析清香型白酒的特征香气物质,明确新酒和陈酒在感官特征与香气物质上的差异性。采用香气萃取物稀释分析从清香型白酒中筛选出69种挥发性物质(香气稀释因子≥2);基于香气活度值,分别在新酒和陈酒中鉴定出40种和43种重要的风味物质,进一步通过香气重组实验,对新酒和陈酒中重要的香气化合物进行验证;最后通过风味物质热图分析,明确新酒和陈酒中差异性重要香气物质(P≤0.05),主要为γ-丁内酯、异戊酸乙酯、γ-壬内酯、异丁酸乙酯、异戊酸、1,1-二乙氧基乙烷、β-苯乙醇、2-戊基呋喃、乙醛、丁酸、己酸乙酯、苯甲醛、糠醛、香草醛、己醛、3-羟基-2-丁酮、2,3-丁二酮等。综合研究表明,相较于新酒,陈酒中的微量成分更为丰富,大部分的酯类、有机酸、醛酮类在陈酒中高于新酒,大部分的醇类,如正丙醇、异丁醇、异戊醇则在新酒中更高,这些是造成陈酒和新酒的感官特征具有显著差异的主要原因。The characteristic aroma compounds of qingxiangxing baijiu were analyzed and the differences in sensory characteristics and aroma compounds between young and aged baijiu were clarified by sensory evaluation and techniques for qualitative and quantitative analysis of aroma compounds.Totally 69 odor-active compounds with flavor dilution(FD)factor≥2 were confirmed by comparative aroma extract dilution analysis(CAEDA).A total of 40 odor-active compounds in young qingxiangxing baijiu and 43 in aged qingxiangxing baijiu were identified based on odor activity value(OAV).The important aroma compounds of young and aged baijiu were verified by aroma recombination experiments.Finally,heatmap analysis showed that the differential important aroma compounds(P≤0.05)between young and aged qingxiangxing baijiu mainly included γ-butyrolactone,ethyl isovalerate,γ-nonanolactone,ethyl isobutyrate,3-methylbutanoic acid,1,1-diethoxyethane,β-phenylethanol,2-pentyl furan,acetaldehyde,butanoic acid,ethyl hexanoate,benzaldehyde,furfural,vanillin,hexanal,3-hydroxy-2-butanone,and 2,3-butanedione.In summary,microconstituents were more abundant in aged than young baijiu,and so were most esters,organic acids,aldehydes,and ketones,while the opposite was found for propanol,isobutanol,and 3-methylbutanol.These could be the major reasons for the significant differences in the sensory characteristics of young and aged baijiu.

关 键 词：清香型白酒 香气萃取物稀释分析 感官特征 香气物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]