基于气相色谱数据的浓香型基础酒组合研究  

Study on the Combination of Nongxiang Base Liquor Based on Gas Chromatography Data

作　　者：高紫瑶 李丽 邵燕 GAO Ziyao;LI Li;SHAO Yan(School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2024年第6期60-64,共5页Liquor-Making Science & Technology

摘　　要：为提高浓香型基础酒组合质量及效率,构建了获取基础酒组合最佳方案的新方法。根据标样的酒体风格选择包含所有感官要素的基础酒,基于基础酒和标准酒样的色谱数据,筛选18种风味物质作为指标,建立了以7种基础酒百分比为自变量,以组合样与标样之间欧氏距离平方的值为因变量的非线性多元函数模型,以因变量取值最小为优化目标,计算得到7种基础酒的百分比,经验证可大大提高组合样品与标样的相似度,新样品的相似度和感官评分均能满足生产需求。该方法可直接应用于浓香型白酒组合方案设计及相似度评价,对其他香型白酒的组合也有借鉴意义。In order to improve the combination quality and efficiency of Nongxiang base liquor,a new method is constructed to obtain the optimal combination scheme of base liquor.Based on the liquor body style of the standard sample,the base liquors containing all sensory elements are selected.Based on the chromatographic data of the base liquors and the standard sample,18 flavor substances are selected as indicators.A nonlinear multivariate function model is established with the percentage of the seven base liquors as the independent variable and the square of the Euclidean distance between the combination sample and the standard sample as the dependent variable.With the minimum value of the dependent variable as the optimization goal,the percentage of the seven base liquors is calculated.Verification show that the similarity between the combination sample and the standard sample is greatly improved,and the similarity and sensory score of the new sample can meet the production demand.The method can be directly applied to the combination scheme design and similarity evaluation of Nongxiang Baijiu,and has reference significance for the combination of other flavor types of Baijiu.

关 键 词：组合 浓香型 基础酒 相似度 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]