银杏果对花露烧酒风味的影响研究  

Effects of ginkgo fruit on the flavor of Hualushao rice wine

作　　者：姚芳[1] 季旭斌 许艳顺[3] 卜潇 王子阳 YAO Fang;JI Xu-Bin;XU Yan-Shun;BU Xiao;WANG Zi-Yang(Department of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China;School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江苏农牧科技职业学院食品科技学院,泰州225300 [2]扬州大学食品科学与工程学院,扬州225127 [3]江南大学食品学院,无锡214122

出　　处：《食品安全质量检测学报》2024年第10期39-48,共10页Journal of Food Safety and Quality

基　　金：江苏省高职院校教师专业带头人高端研修项目(2023TDFX006);泰州市科技支撑计划项目(TN202220,TS202030);校科研项目(NSF2022ZR10,NSF2022ZR01);江苏省职业院校学生创新创业培育项目(G-2023-0715);学校科技创新团队项目(NSF2023TC03)。

摘　　要：目的通过风味分析确定花露烧酒新品中银杏果的最佳添加量。方法采用固相微萃取-气相色谱-质谱法(solid phase microexteaction-gas chromatography-mass spectrometry,SPME-GC-MS)和感官评价技术测定比较了不同银杏果添加量的花露烧酒的挥发性风味成分。结果共鉴定出52种挥发性风味成分,各样品中香气成分的种类和含量有明显差异;经与糯米混合发酵后,银杏果中青草风味成分如壬醛、正己醛等显著下降或未检出;采用主成分分析法得出银杏花露烧酒香气与苯乙醇、正己酸乙酯、乙酸异戊酯、庚酸乙酯、戊酸乙酯等风味成分有关。由感官分析可知银杏果添加量为25%的花露烧酒样品C整体感官品质最佳,尤其是香气方面,产生了令人愉悦的正己酸乙酯、乙酸异戊酯等风味成分。结论添加25%银杏果的花露烧酒的风味较好,为传统特色产品花露烧酒的创新提供了新思路,对银杏花露烧酒的风味控制提供了理论依据。Objective To determine the optimal addition of ginkgo fruit in new product of Hualushao rice wine through flavor analysis.Methods Solid phase microexection-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and sensory evaluation techniques were used to detect and compare the volatile flavor components of Hualushao rice wine with different additions of ginkgo fruit.Results A total of 52 kinds of volatile flavor compounds were identified,and the types and contents of aroma components in each sample varied significantly.The grassy flavor components such as nonanaldehyde,n-hexanal,etc.in ginkgo fruit were significantly reduced or not detected after mixing and fermentation with glutinous rice.The principal component analysis method was used to show that the aroma of ginkgo Hualushao rice wine was associated with phenylethanol,ethyl hexanoate,isoamyl acetate ethyl heptanoate,ethyl valerate and other flavor components.According to sensory analysis,sample C with a 25%addition of ginkgo fruit had the best overall sensory quality,especially in terms of aroma,producing pleasant flavor components such as ethyl hexanoate and isoamyl acetate.Conclusion The research results show that the addition of 25%ginkgo fruit in Hualushao rice wine has a better flavor.It provides new ideas for the innovation of traditional specialty products such as Hualushao rice wine and provides a theoretical support for the flavor control of ginkgo Hualushao rice wine in the future.

关 键 词：银杏果 花露烧酒 挥发性风味成分 气相色谱-质谱法 感官评价 

分 类 号：O657.63[理学—分析化学] TS261.7[理学—化学]