玉林泉小曲清香型白酒原酒、成品酒风味与感官分析  

Flavor and Sensory Analysis of Yulinquan Xiaoqu Qingxiang Crude Liquor and Finished Liquor

作　　者：阿如汗 郝丽刚 普洋恩 董立生 肖玉君 李爱军 陈桂玲 孙志伟 何猛超 韩兴林 王德良 A Ruhan;HAO Ligang;PU Yangen;DONG Lisheng;XIAO Yujun;LI Aijun;CHEN Guiling;SUN Zhiwei;HE Mengchao;HAN Xinglin;WANG Deliang(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830052;Yulinquan Distillery Co.Ltd.,Yuxi,Yunnan 653200;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐8300052 [2]云南玉林泉酒业有限公司,云南玉溪653200 [3]中国食品发酵工业研究院有限公司,北京100015

出　　处：《酿酒科技》2024年第10期65-72,79,共9页Liquor-Making Science & Technology

基　　金：国家重点研发计划传统酿造食品智能制造技术研究及示范项目(2022YFD2101205)-基于品质导向的传统白酒优质、高效酿造关键技术及产业化示范研究。

摘　　要：以玉林泉小曲清香型白酒为研究对象,采用色谱分析和感官品评等方法,对基酒和成品酒共13个酒样进行风味物质定性、定量分析,计算其气味活度值(Odor activity value,OAV),确定出主要的风味贡献化合物,通过口感、香气和风格等整体、全面地对酒样风味进行剖析。结果表明,6种不同基酒共检出25种风味物质,其中具有较大贡献的香气物质主要为乙酸乙酯、乙酸异戊酯和亚油酸乙酯等,7种成品酒共检出26种风味物质,其中具有较大贡献的香气物质主要为己酸乙酯、乙酸乙酯、乙酸异戊酯和苯乙酸乙酯,表明基酒和成品酒中,酯类物质均为主要的香气贡献物质;7款成品酒的感官分析表明,在口感、香气和风格三个维度上,口感与香气和风格相比较,差异较为明显,香气维度上,酯香和醇香较为突出,花果香较好,风格维度上,协调感突出,柔和感和醇厚感较好。Taking Yulinquan Xiaoqu Qingxiang Baijiu as the research object,13 samples of crude liquor and finished liquor were qual-itatively and quantitatively analyzed by chromatographic analysis and sensory evaluation,and the odor activity value(OAV)of the fla-vor substances was calculated to determine the main flavor contribution compounds.A total of 25 flavor substances were detected in the 6 crude liquor samples,among which the aroma components with greater contribution were ethyl acetate,isoamyl acetate and eth-yl linoleate.A total of 26 flavor substances were detected in the 7 finished liquor samples,among which the aroma components with greater contribution were ethyl caproate,ethyl acetate,isoamyl acetate and ethyl phenylacetate.The results indicated that esters were the main aroma components in the crude liquor and the finished liquor.Sensory analysis of the 7 finished liquor samples showed that the difference between their taste was more obvious than the difference between their aroma and style;from the perspective of aroma,ester aroma and alcohol aroma were prominent,with good flower and fruit aroma;from the perspective of style,the sense of harmony was prominent,and the sense of softness and mellowness was good.

关 键 词：小曲清香型白酒 感官品评 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]