不同地区发酵型米酒挥发性风味化合物研究  

Study on volatile flavor compounds of fermented rice wine in different regions

作　　者：屠婷瑶 向玲 王红梅 牛曼思 肖辰 李姝 马龙 贾俊杰 王松涛 李令 TU Ting-Yao;XIANG Ling;WANG Hong-Mei;NIU Man-Si;XIAO Chen;LI Shu;MA Long;JIA Jun-Jie;WANG Song-Tao;LI Ling(Luzhou Pinchuang Technology Co.,Ltd.,(National Engineering Research Center of Solid-State Brewing),Luzhou 646000,China;Rice Research Institute of Sichuan Agricultural University,Chengdu 611130,China;College of Life Science,Sichuan Normal University,Chengdu 611130,China)

机构地区：[1]泸州品创科技有限公司(国家固态酿造工程技术研究中心),泸州646000 [2]四川农业大学水稻研究所,成都611130 [3]四川师范大学生命科学学院,成都611130

出　　处：《食品安全质量检测学报》2024年第20期176-185,共10页Journal of Food Safety and Quality

摘　　要：目的研究不同地区发酵型米酒挥发性风味化合物的特征及地区间关键差异化合物。方法采用顶空固相微萃取与气相色谱-质谱法对米酒主要产区的26个代表性酒样中的挥发性物质进行检测,利用主成分分析和正交偏最小二乘判别分析等多元统计方法进行分析。结果26个酒样中共鉴定出70个主要挥发性风味化合物,包括酯类、醇类、醛类、酸类、烷烃类、酮类及其他类,其中酯类和醇类化合物为主要挥发性成分;根据多元统计分析发现供试酒样呈现出明显的区域特性,日本米酒和中国米酒挥发性风味化合物具有显著差异,日本米酒挥发性风味化合物主要为酯类化合物,包括癸酸乙酯、己酸乙酯、辛酸乙酯、丁酸乙酯、乙酸异戊酯等;国内米酒的挥发性化合物特征与地理位置有一定关系,酒样可区分为2大类,即长江以南(贵州、江西)米酒与长江以北(湖北、江苏)米酒,其中长江以南米酒的特征风味化合物为4-乙基苯酚、乙酸苯乙酯、苯乙醇等芳香族化合物,长江以北米酒的特征风味化合物为辛酸乙酯、香叶醇、辛酸等。结论国内米酒和日本米酒风味的关键差异化合物为己酸乙酯、辛酸乙酯和异戊醇等具有水果甜香的酯类物质及高级醇,国内长江以南和长江以北米酒风味的关键差异化合物为异戊醇、2-甲基丁醇、异丁醇和苯乙醇等高级醇和萜烯醇类物质。Objective To study the characteristics of volatile flavor compounds and key differential compounds in fermented rice wine from different production areas.Methods Headspace solid phase micro-extraction and gas chromatography-mass spectrometry were used to detect the volatile substances in 26 representative wine samples from the main production areas of rice wine,and multivariate statistical methods such as principal component analysis and orthogonal partial least square discriminant analysis were used for analysis.Results The 70 main volatile flavor compounds were identified from 26 wine samples,including esters,alcohols,aldehydes,acids,alkanes,ketones and others,the esters and alcohols were the main volatile components.According to multivariate statistical analysis,the tested wine sample exhibits distinct regional characteristics.The volatile flavor compounds of Japanese rice wine and Chinese rice wine were significantly different.The mainly volatile flavor compounds of Japanese rice wine were esters,including ethyl caproate,ethyl caproate,ethyl caproate,ethyl butyrate,isoamyl acetate,etc.;The characteristics of volatile flavor compounds of domestic rice wine had a certain relationship with geographical location,and the wine samples can be divided into two categories,namely,south of the Yangtze River(Guizhou,Jiangxi)rice wine and north of the Yangtze River(Hubei,Jiangsu)rice wine.The characteristic volatile flavor compounds of rice wine from north of the Yangtze River were ethyl octanoate,geraniol,and octanoic acid,while the characteristic volatile flavor compounds of rice wine from south of the Yangtze River are aromatic compounds such as 4-ethylphenol,phenethyl acetate,and phenethyl alcohol.Conclusion The regional characteristics of the flavors of Chinese and Japanese rice wine are mainly distinguished by esters with a fruity sweet aroma.The key differential compounds are ethyl hexanoate,ethyl octanoate,and isoamyl alcohol.The regional characteristics of rice wine flavors from south and north of the Yangtze Riv

关 键 词：发酵型米酒 多元统计分析 区域特征 特征挥发性风味化合物 关键差异化合物 

分 类 号：TS262.4[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]