基于智能感官和气相色谱-离子迁移谱分析贮藏年限对酱香型白酒的影响  

Analysis of the influence of storage years on Maotai-flavor liquor based on intelligent senses and GC-IMS

作　　者：王玉荣[1,2,3] 田龙新 张振东 黄利科 孔金钊 郝光飞 郭壮 WANG Yurong;TIAN Longxin;ZHANG Zhendong;HUANG Like;KONG Jinzhao;HAO Guangfei;GUO Zhuang(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center,Xiangyang 441053,China;Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu,Xiangyang 441053,China;Technical Center,Handan Yongfenli Liquor Industry Co.Ltd.,Linzhang 056600,China;Handan Baijiu Brewing and Production Engineering Research Center,Linzhang 056600,China;College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056038,China)

机构地区：[1]湖北文理学院,湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]襄阳市酱香型白酒固态发酵企校联合创新中心,湖北襄阳441053 [3]酱香型白酒固态发酵襄阳市重点实验室,湖北襄阳441053 [4]邯郸永不分梨酒业股份有限公司技术中心,河北临漳056600 [5]邯郸市白酒酿造生产工程研究中心,河北临漳056600 [6]河北工程大学生命科学与食品工程学院,河北邯郸056038

出　　处：《食品与发酵工业》2024年第14期305-313,共9页Food and Fermentation Industries

基　　金：襄阳市重大科技计划项目(2021AAS003037);邯郸市科学技术研究与发展计划项目(21212906064);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)。

摘　　要：该研究以采集自河北省邯郸市永不分梨酒业股份有限公司的第四轮次基酒为主要研究对象,基于智能感官和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术,探究了储藏年限对酱香型白酒感官品质和风味特征的影响。结果表明,不同贮藏年限酱香型白酒中酸酯总量和总酯含量分别在74.16~85.40 mmol/L和2.89~3.64 g/L,且随着白酒贮藏年限的增加,酒体中酸酯总量、总酯含量、鲜味、有机硫化物和萜类物质含量呈明显下降趋势,而酒体的明亮度、酸味和芳香类物质含量则明显升高。通过GC-IMS共定性了49种挥发性化合物,可以有效区分不同储藏年限酱香型白酒。筛选出18种变量投影重要性(variable importance in the projection,VIP)值>1且P<0.05的关键差异化合物,并从中挑选出6个相对气味活度值(relative odor activity value,ROAV)>1的香气化合物,其中3-甲基丁酸乙酯和2-甲基丁酸乙酯在贮藏10年的酱香型白酒中ROAV显著偏高(P<0.05),且其对白酒的明亮度、酸味、苦味、涩味、咸味和芳香风味等感官品质具有积极作用。因此,贮藏10年的酱香型白酒品质更佳,该研究为酱香型白酒选择合适的贮藏时间提供了理论依据。Based on intelligent senses and gas chromatography-ion mobility spectrometry(GC-IMS)technology,this study took the fourth round base liquor collected from Handan Yongbufenli Wine Co.,Ltd.in Hebei province as the main research object to explore the influence of storage years on the sensory quality and flavor characteristics of Maotai-flavor liquor.The results showed that the total ester content and total ester content of Maotai-flavor liquor in different storage years were 74.16-85.40 mmol/L and 2.89-3.64 g/L,respectively.With the increase of the storage years of Baijiu,the total ester content,total ester content,flavor,organic sulfide and terpene content in liquor body showed a significant downward trend,while the brightness,acid taste and aroma content of liquor body increased significantly.A total of 49 volatile compounds were identified by GC-IMS,which can effectively distinguish Maotai-flavor liquor with different storage years.Eighteen key differential compounds with variable importance in the projection(VIP)value>1 and P<0.05 were screened,and six aroma compounds with relative odor activity value(ROAV)>1 were selected from them.Among them,3-methylbutyrate ethyl ester and 2-methylbutyrate ethyl ester were significantly higher in Maotai-flavor liquor stored for 10 years(P<0.05),and they played a positive role in the sensory quality of Baijiu,such as brightness,acidity,bitterness,astringency,saltiness and aromatic flavor.Therefore,Maotai-flavor liquor stored for 10 years has better quality,and this study provides a theoretical basis for selecting the appropriate storage time for Maotai-flavor liquor.

关 键 词：贮藏年限 酱香型白酒 感官品质 挥发性化合物 

分 类 号：TS262.33[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]