大曲酱香白酒醇甜酒典型体与成品酒风格相关性研究  

Study on the Correlation Between Typical Body Alcohol-Sweetness Baijiu of Daqu JiangxiangxingBaijiu and the Style of Finished Baijiu

作　　者：陈吉 李海军 CHEN Ji;LI Haijun(Guizhou Kanshe Ecological Environment Consulting Management Co.,Ltd.,Guiyang 550000,China;Guizhou Bolian Testing Technology Co.,Ltd.,Guiyang 550000,China)

机构地区：[1]贵州勘设生态环境咨询管理有限公司,贵州贵阳550000 [2]贵州博联检测技术股份有限公司,贵州贵阳550000

出　　处：《现代食品》2024年第7期160-164,共5页Modern Food

摘　　要：目的:分析3、4、5轮次酒中含量大于1%的微量成分与口感特点的相关性,并分析这些微量成分在成品酒中的含量以及对其口感的影响。方法:应用气相色谱-质谱联用技术对酱香型白酒醇甜酒体的3、4、5轮次酒与成品酒酒样进行风味物质分析,找出3、4、5轮次酒与成品酒酒样对比的差异性微量成分。结果:3、4、5轮次酒与成品酒具有差异性的物质分别为棕榈酸乙酯、呋喃甲醛、四甲基吡嗪,采用聚类分析对7个轮次醇甜酒与成品酒进行相关性分析,得到成品酒与3、4轮次酒的相似度最高,相似度分别是0.993、0.980。结论:3轮次酒中主要香气成分是酯类物质,其中棕榈酸乙酯含量最高,呋喃甲醛在4轮次酒中含量较高,是影响4轮次酒独特风格与口感的关键物质,四甲基吡嗪对5轮次酒独特的香气与口感有重要影响,3、4轮次醇甜酒典型体中酯类物质种类占比与成品酒最为接近,在物质成分种类上体现了3、4轮次酒与成品酒最为相似。Objective:To analyze the correlation between the trace components with content greater than 1%in the 3rd,4th and 5th rounds of distilled Baijiu and the taste characteristics,and to analyze the content of these trace components in the finished Baijiu and their influence on the taste.Method:Gas chromatography-mass spectrometry was used to analyze the flavor substances of the 3rd,4th and 5th rounds of distilled alcohol-sweetness Baijiu of Jiangxiangxing Baijiu and the finished Baijiu,and to find out the differences of trace components between the 3rd,4th and 5th rounds of distilled Baijiu and the finished Baijiu.Result:Ethyl palmitate,furfural and tetramethylpyrazine were the different substances between the 3rd,4th and 5th rounds of distilled Baijiu and the finished Baijiu,respectively.The correlation analysis of the 7th rounds of distilled Baijiu and the finished Baijiu was carried out by cluster analysis.The similarity between the finished Baijiu and the 3rd,4th rounds of distilled Baijiu was the highest,and the similarity was 0.993 and 0.980,respectively.Conclusion:The main aroma components of the 3rd rounds of distilled Baijiu are esters,with ethyl palmitate having the highest content,and furfural having a higher content in the 4th rounds of distilled Baijiu,which is the key substance affecting the unique style and taste of the 4th rounds of distilled Baijiu.Tetramethylpyrazine has an important impact on the unique aroma and taste of the 5th rounds of distilled Baijiu,and the proportion of ester substances in the 3rd,4th rounds of distilled alcohol-sweetness Baijiu is the closest to that of the finished Baijiu.In terms of the type of material composition,the 3rd,4th rounds of distilled Baijiu are most similar to the finished Baijiu.

关 键 词：酱香白酒 微量成分 气相色谱-质谱联用法 相关性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]