米香白酒舒适度量表分析及舒适度与挥发性风味成分相关性研究  

Analysis of comfort scale and correlation between comfort level and volatile flavor components of rice-flavor Baijiu

作　　者：温银萍 皇甫洁 张根林[1] 关美玲 何松贵 吴振强[5] WEN Yinping;HUANG Fujie;ZHANG Genlin;GUAN Meiling;HE Songgui;WU Zhenqiang(College of Chemistry and Chemical Engineering/State Key Laboratory of Green Process of Chemical Industry Jointly Built by the Province and Ministry,Shihezi University,Shihezi 832003,China;China Food Fermentation Industry Research Institute,Beijing 100015,China;Guangdong Jiujiang Distillery Co.,Ltd.,Foshan 528203,China;National International Joint Research Center for Wine Quality and Safety,Ministry of Science and Technology,Beijing 100015,China;School of Biological Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]石河子大学化学化工学院/化工绿色过程省部共建国家重点实验室培育基地,新疆石河子832003 [2]中国食品发酵工业研究院有限公司,北京100015 [3]广东省九江酒厂有限公司,广东佛山528203 [4]科技部国家酒类品质与安全国际联合研究中心,北京100015 [5]华南理工大学生物科学与工程学院,广东广州510641

出　　处：《中国酿造》2024年第8期80-85,共6页China Brewing

基　　金：中国酒业协会白酒创新项目(2021-08)。

摘　　要：为更加科学的评估消费者端对酒样的喜好,区别酒样品质差异,建立米香型白酒挥发性风味成分与舒适度关系,该研究采用调查问卷的方式对白酒饮用者饮酒1 h的感受进行调查,并对酒样主要挥发性风味成分进行定量测定,利用主成分分析(PCA)及建立回归模型的方式探索饮酒舒适度与白酒中主要挥发性风味成分的相关性。调查问卷结果显示,白酒饮后1 h常出现的典型症状为嗜睡、头晕、心悸、注意力不集中、疲倦、心跳加速问题;PCA结果表明,正丙醇、异戊醇、己酸乙酯、正已酸是影响所选五款酒样白酒风味的主要成分,且通过PCA可以将不同的酒样进行区分。建立了舒适度量表与白酒主要挥发性风味成分之间的回归方程,说明正性量表及负性量表综合得分与白酒挥发性风味综合指标之间呈现较好的拟合关系,三次方回归和多元线性回归关系良好。该研究初步探索了基于调查问卷、色谱分析及统计学分析的白酒饮后评价方法,为饮酒舒适度提升提供参考。In order to evaluate consumers'preferences on alcoholic drink samples more scientifically,distinguish the quality differences of the samples,and establish the relationship between volatile flavor components and comfort level of rice-flavor(Mixiangxing)Baijiu,a questionnaire survey on the feelings of Baijiu drinkers after drinking for 1 h was conducted,and the main volatile flavor components of Baijiu samples were quantitatively determined.The relationship between drinking comfort and main volatile flavor components in Baijiu were determined by principal component analysis(PCA)and regression model.The results of the questionnaire showed that the typical symptoms after drinking Baijiu 1 h were drowsiness,dizziness,palpitation,inattention,tiredness and rapid heartbeat.The results of PCA showed that n-propanol,isoamyl alcohol,ethyl caproate and n-caproic acid were the main components affecting the flavor of the five samples,and the samples could be distinguished by PCA.The regression equation between the comfort scale and the main volatile flavor components of Baijiu was established,which showed that the comprehensive score of the positive scale and negative scale showed a good fitting relationship with the comprehensive index of volatile flavor of Baijiu,and the relationship between the cubic regression and multiple linear regression was good.This study preliminarily explored the evaluation method of Baijiu after drinking based on questionnaire,chromatographic analysis and statistical analysis,to provide reference for the improvement of drinking comfort.

关 键 词：调查问卷 白酒 舒适度量表 主成分分析 挥发性风味成分 

分 类 号：TS262.1[轻工技术与工程—发酵工程]