多元化学计量学结合感官组学探究古井贡酒中3种中链脂肪酸对酒体品质的影响  

Combination of Multivariate Chemometrics and Sensory Evaluation to Investigate the Impact of Three Medium-Chain Fatty Acids on the Quality of Gujinggong Baijiu

作　　者：陆玮 武亚帅 张松祥 李安军 陈珊 孙越 孙金沅[2] 赵东瑞[2] LU Wei;WU Yashuai;ZHANG Songxiang;LI Anjun;CHEN Shan;SU Yue;SUN Jinyuan;ZHAO Dongrui

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820 [2]北京工商大学中国轻工业酿酒分子工程重点实验室,北京100048

出　　处：《酿酒》2024年第2期68-74,共7页Liquor Making

摘　　要：研究重点关注的中链脂肪酸是一类碳链长度为6-8个碳的脂肪酸(即:己酸、庚酸、辛酸)。有部分研究表明,中链脂肪酸对酒体品质具有重要影响,可能会对白酒中部分微量成分的香气表达造成影响。此外,中链脂肪酸还可以通过酯化反应,生成中链脂肪酸乙酯,进一步影响酒体品质。因此,研究中链脂肪酸对白酒风味品质的影响,对于优化白酒生产工艺、提高产品品质具有重要意义。基于上述,为探究古井贡酒中中链脂肪酸对酒体风味品质的作用,本研究采用化学计量学结合感官组学方法,明确了古井贡酒5种代表产品中中链脂肪酸含量分布,确证中链脂肪酸对酒体香气表达的贡献。结果表明,在5种代表性产品中,己酸在酒体中含量最高,为218.7±2.1~796.2±22.4 mg/L;庚酸的含量最低,为13.8±0.5~18.1±0.2 mg/L;辛酸相对处于中间水平,为22.4±0.9~29.7±0.05 mg/L。结合感官组学发现,己酸与所有的香气属性(除酸味)都呈负相关性,相关系数范围从-0.63到-0.89;庚酸与所有的香气属性(除奶酪味)都呈负相关性,相关系数范围从-0.82到-0.91;辛酸与香气属性之间的相关性较弱且不显著。综上,中链脂肪酸在适宜浓度时对酒体的香气具有显著贡献,这为原酒品质的定向调控、成品酒的勾调提供重要理论基础。The focus of this study is on medium chain fatty acids,which are a type of fatty acid with a carbon chain length of 6-8 carbons(i.e.,caproic acid,heptanoic acid,capric acid).Some studies have indicated that medium chain fatty acids have a significant impact on the quality of Baijiu,and may affect the expression of certain trace components of aroma in Baijiu.In addition,medium chain fatty acids can further impact the quality of Baijiu through esterification reactions to produce medium chain fatty acid ethyl esters.Therefore,studying the impact of medium chain fatty acids on the flavor quality of Baijiu is of great significance for optimizing the production process and improving product quality.Based on the above,to investigate the role of medium chain fatty acids in the flavor quality of Gujinggong Baijiu,this study used chemometrics combined with sensory evaluation methods to determine the distribution of medium chain fatty acids in 5 representative products of Gujinggong Baijiu,and confirmed the contribution of medium chain fatty acids to the aroma expression of the Baijiu.The results showed that among the 5 representative products,the content of caproic acid in the Baijiu was the highest,ranging from 218.7±2.1~796.2±22.4 mg/L;the content of caprylic acid was the lowest,ranging from 13.8±0.5~18.1±0.2 mg/L;and the content of capric acid was at an intermediate level,ranging from 22.4±0.9~29.7±0.05 mg/L.Combining sensory evaluation,it was found that caproic acid was negatively correlated with all aroma attributes(except for acidity)with correlation coefficients ranging from-0.63 to-0.89;caprylic acid was negatively correlated with all aroma attributes(except for cheese flavor)with correlation coefficients ranging from-0.82 to-0.91;and the correlation between capric acid and aroma attributes was weak and not significant.In conclusion,medium chain fatty acids make a significant contribution to the aroma of the Baijiu at appropriate concentrations,providing an important theoretical basis for targeted control of

关 键 词：白酒 多元化学计量学 感官组学 中链脂肪酸 白酒风味 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]