浓香型基酒中糊味特征物质解析  

Analysis of Burnt Flavor Substances in Nongxiangxing Base Baijiu

作　　者：李孟涛 许德富 敖宗华[1,2,3] 明红梅 代汉聪[2] 代小雪 刘平[1] LI Mengtao;XU Defu;AO Zonghua;MING Hongmei;DAI Hancong;DAI Xiaoxue;LIU Ping(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644005,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品科学》2024年第13期173-180,共8页Food Science

基　　金：四川省中央引导地方科技发展专项(2021ZYD0102)。

摘　　要：为探究浓香型白酒基础酒糊味特征物质,采用顶空固相微萃取-气相色谱-质谱联用技术,对浓香型白酒正常基酒和带有糊味基酒的风味成分进行分析。结果显示,两类基酒检测出139种风味物质,其中20种差异性物质可用于区分两类酒体,聚类热图分析结果表明2,4-二叔丁基苯酚、月桂酸乙酯、己酸丁酯、辛酸己酯、庚酸庚酯、己酸戊酯、己酸己酯、己酸和辛酸9种风味物质在糊味基酒中含量较为突出。感官重组、缺失、添加实验结果表明浓香型白酒中糊味的表征并不是由单一化合物引起,而是多个化合物的相互作用。本研究发现2,4-二叔丁基苯酚和酯类物质与浓香型基酒中糊味的表征有重要联系。In order to investigate the burnt flavor substances of Nongxiangxing base baijiu,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the flavor components of base baijiu with normal and burnt flavor.The results showed that a total of 139 flavor substances were detected,of which 20 could be used to differentiate between the two types of base baijiu.Cluster heatmap analysis showed that nine flavor substances,2,4-di-tert-butylphenol,ethyl laurate,butyl caproate,hexyl caprylate,heptyl heptanoate,pentyl caproate,hexyl caproate,caproic acid,and caprylic acid,were more predominant in burnt-flavor base baijiu.Sensory reconstitution,omission,and addition experiments revealed that the burnt flavor was not ascribed to a single compound but rather to the interaction of multiple compounds.2,4-Di-tert-butylphenol and esters were found to be significantly associated with the burnt flavor of Nongxiangxing base baijiu.

关 键 词：浓香型白酒 糊味 顶空固相微萃取-气相色谱-质谱法 2 4-二叔丁基苯酚 缺失实验 

分 类 号：TS262.3[轻工技术与工程—发酵工程]