清雅型石湾玉冰烧白酒挥发性组分及感官特征分析  

Analysis of Volatile Components and Sensory Characteristics of Qingya Shiwan Yubingshao Baijiu

作　　者：吴凡 范绍辉 何国良 梁思宇 徐岩 唐柯[1] WU Fan;FAN Shaohui;HE Guoiang;LIANG Siyu;XU Yan;TANG Ke(Laboratory of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi,Jiangsu 214122;Guangdong Shiwan Baijiu Group Co.Ltd.,Foshan,Guangdong 528031;Shiwan Qingya Baijiu Research Institute,Foshan,Guangdong 528031,China)

机构地区：[1]江南大学生物工程学院酿造微生物与应用酶学研究室,江苏无锡214000 [2]广东石湾酒厂集团有限公司,广东佛山528031 [3]石湾清雅型酒研究院,广东佛山528031

出　　处：《酿酒科技》2024年第3期74-80,86,共8页Liquor-Making Science & Technology

摘　　要：采用顶空固相微萃取(HS-SPME)、液液萃取(LLE)结合全二维气相色谱-飞行时间质谱技术(GC×GC-TOFMS)以及定量描述分析(QDA)法,从化学分析和感官分析两个角度全面解析清雅玉冰烧白酒的挥发物组分和感官特征。GC×GC-TOFMS结果表明,在清雅型玉冰烧白酒中共定性出挥发性化合物370种,通过香气数据库(Flavornet、Flavor DB)比对,从中筛选出245种具有香气特征的化合物;QDA结果显示,清雅型玉冰烧白酒的整体香气轮廓主要由油质、植物、花香、烘焙、果香、甜香、酸香和米香构成。本研究为清雅型石湾玉冰烧白酒香气的深入研究及生产调控提供了理论依据和数据支撑。Headspace solid phase microextraction(HS-SPME),liquid-liquid extraction(LLE),two-dimensional gas chromatography-time-of-flight mass spectrometry(GC×GC-TOFMS),and quantitative descriptive analysis(QDA)were used to comprehensively ana-lyze the volatile components and sensory characteristics of Qingya Shiwan Yubingshao Baijiu.GC×GC-TOFMS detected 370 volatile compounds in Qingya Shiwan Yubingshao Baijiu,and 245 compounds with aroma characteristics were screened out through compari-son in aroma databases(Flavornet,Flavor DB).The results of QDA showed that the overall aroma profile of Qingya Shiwan Yubing-shao Baijiu was mainly composed of oil,plant,flower,baking,fruit,sweetness,sourness and rice.The study has provided theoretical basis and data support for the in-depth study and regulation of the aroma of Qingya Shiwan Yubingshao Baijiu.

关 键 词：雅清型石湾玉冰烧白酒 全二维气相色谱飞行时间质谱 感官分析 香气挥发物 

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]