赤水河流域不同产区酱香白酒挥发性风味物质差异分析  

Analysis on the difference of volatile flavor compounds in sauce-flavor Baijiu from different production areas in Chishui-river basin

作　　者：曾庆军 周鸿翔 曾佳佳[3,4] 邱树毅 刘凡 ZENG Qingjun;ZHOU Hongxiang;ZENG Jiajia;QIU Shuyi;LIU Fan(College of Brewing and Food Engineering,GuiZhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Bio-pharmacy,Guiyang 550025,China;Guizhou Liquor Exchange,Guiyang 550081,China;Guizhou Digital Liquor Industry Development Research Institute,Guiyang 550081,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]贵州白酒交易所,贵州贵阳550081 [4]贵州数字白酒产业发展研究院,贵州贵阳550081

出　　处：《中国酿造》2023年第10期65-72,共8页China Brewing

基　　金：贵州省科技支撑重点项目(黔科合支撑[2022]重点006号)。

摘　　要：为分析赤水河流域不同产区酱香白酒挥发性风味成分差异,该研究利用气相色谱(GC)分析技术对不同产区的酒样进行定量分析,采用正交偏最小二乘-判别分析(OPLS-DA)构建模型,利用变量投影重要性(VIP)值筛选差异挥发性风味化合物,并进行聚类分析。结果表明,XJ和MT产区酒样的酯类和酸类化合物含量明显高于其他产区,JS产区酒样的醇类、呋喃类含量最高;LJ产区酒样的酚类和醛酮类化合物含量明显高于其他产区,MT产区酒样酚类、醛酮类化合物含量较低,ZJ产区酒样中的芳香族类物质含量最高。香气活度值(OAV)分析结果表明,正戊醇、2-庚醇、辛醇、乙酸苯乙酯、苯乙醛5种风味物质对5个产区的风味差异具有贡献作用;利用VIP值确定28种差异挥发性风味化合物,其中庚酸乙酯、辛酸乙酯、肉豆蔻酸乙酯等8种物质对于区分不同产区酱香白酒具有贡献作用;聚类分析(CA)表明,ZJ、XJ、MT三大产区酒样聚集度较高,JS和LJ产区酒样各自聚为一类。In order to analyze the difference of volatile flavor components in sauce-flavor(Jiangxiangxing)Baijiu from different producing regions in Chishui-river basin,the Baijiu samples from different regions were quantitatively analyzed by GC,the model was built by orthogonal partial least squares-discriminant analysis(OPLS-DA),differential volatile flavor compounds were screened by variable importance in the projection(VIP)value,and cluster analysis was carried out.The results showed that the contents of esters and acids in XJ and MT producing regions were significantly higher than those in other producing regions,the contents of alcohols and furans in Baijiu samples from JS producing region were the highest.The contents of phenols,aldehydes and ketones in Baijiu samples from LJ producing region were significantly higher than those from other producing regions,the contents of phenols,aldehydes and ketones in Baijiu samples from MT producing region were lower,and the aromatic substances contents in Baijiu samples from ZJ producing region were the highest.Odor activity value(OAV)analysis showed that the pentanol,2-heptanol,octanol,phenethyl acetate and phenylacetaldehyde contributed to the flavor difference of the 5 producing areas.28 different volatile flavor compounds were identified by VIP value,among which 8 substances,such as ethyl heptanoate,ethyl caprylate and ethyl myristate contributed to the differentiation of sauce-flavor Baijiu in different producing regions.Cluster analysis(CA)showed that the Baijiu samples from ZJ,XJ and MT producing regions had a high aggregation degree,while JS and LJ producing regions were classified into one category respectively.

关 键 词：赤水河 酱香型白酒 气相色谱 鉴别模型 差异分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]