酱香白酒七轮次基酒的风味物质变化规律  

Variation of Flavor Substances in Seven Rounds of Base Liquor of Jiangxiangxing Baijiu

作　　者：王允中 罗安来 王淑军 WANG Yunzhong;LUO Anlai;WANG Shujun(National Food Quality Supervision and Inspection Center,Beijing 100015,China)

机构地区：[1]国家食品质量监督检验中心,北京100015

出　　处：《食品安全导刊》2023年第14期91-94,共4页China Food Safety Magazine

摘　　要：本文以酱香型白酒的七轮次基酒为研究对象,采用气相色谱-质谱联用法分析测定各轮次基酒中的挥发性风味物质,进行定量分析。对7种酒体准确定量测出的风味物质应用Origin软件进行主成分分析,发现第三、四、五轮次基酒成分相似,验证了黄金轮次的说法,此外还明确了一些重要风味物质在七轮次基酒中的变化规律,可为酱香型白酒的工艺生产及成品酒的勾调提供指导。In this paper,seven rounds of base liquor of Jiangxiangxing Baijiu were taken as the research object,and the volatile flavor substances in each round of base liquor were analyzed by gas chromatography-mass spectrometry.The principal component analysis of flavor substances accurately and quantitatively measured from seven kinds of liquor bodies was carried out by using Origin software.It was found that the third,fourth and fifth rounds of base liquor were similar in composition,which verified the statement of golden rounds.In addition,the change law of some important flavor substances in seven rounds of base liquor was also clarified,which could provide guidance for the technological production of Jiangxiangxing Baijiu and the blending of finished liquor.

关 键 词：酱香型白酒 风味物质 色谱分析 主成分分析 

分 类 号：TS262.33[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]