酱香型白酒酒醅中风味物质研究  

Study on Flavor Substances in Fermented Grains of Jiangxiang Baijiu

作　　者：赵铖 先春 陈仁远 冯雨 ZHAO Cheng;XIAN Chun;CHEN Renyuan;FENG Yu(Guizhou Provincial Alcohol Product Quality Inspection and Testing Institute,Renhuai,Guizhou 564599;Moutai Institute,Renhuai,Guizhou 564507,China)

机构地区：[1]贵州省酒类产品质量检验检测院,贵州仁怀564599 [2]茅台学院,贵州仁怀564507

出　　处：《酿酒科技》2024年第12期61-64,共4页Liquor-Making Science & Technology

基　　金：贵州省科技计划基础研究项目(黔科合基础-ZK[2021]一般093);贵州省科技计划项目(黔科合支撑[2022]一般019);贵州省科技计划基础研究项目(黔科合基础-2K[2022]一般543)。

摘　　要：为探究酱香型白酒酒醅中主要风味物质的变化规律,本研究基于气相色谱-质谱联用仪对酱香型白酒第一至七轮次酒醅中主要风味物质进行定性、定量分析。结果表明,酒醅中检测出风味物质35种,其中酯类12种、醇类9种、酸类8种、醛类5种、酮类1种,酸类物质含量最高,其中乙酸的含量明显高于其他物质,其次为醇类物质,且醇类和酸类物质在第一至七轮次样品中呈现逐渐降低的变化趋势;七个轮次酒醅中风味物质总量存在明显的差异,第一轮次最高,浓度为4990.42 mg/L,第二轮、第三轮、第四轮次差异不明显,浓度范围2833.44~3383.96 mg/L,第五轮、第六轮、第七轮次差异不明显,浓度范围494.75~570.11 mg/L;通过SPSS软件聚类分析得出,第三轮和第四轮次酒醅中风味物质相似度较高,第五和第七轮相似度较高。研究结果可为酱香型白酒在口感风味上的研究提供数据支撑和技术参考。To explore the change law of main flavor substances in Jiangxiang Baijiu fermented grains,qualitative and quantitative analysis of the main flavor substances in the fermented grains of the first to the seventh production rounds were carried out by using gas chromatography-mass spectrometry.The results showed that there are 35 kinds of flavor substances in the fermented grains,including 12 esters,9 alcohols,8 acids,5 aldehydes and 1 ketone.The content of acids was the highest;among them,the content of acetic acid was significantly higher than that of other substances.Alcohols and acids showed a decreasing trend from the first to the seventh production rounds.There were obvious differences in the total amount of flavor substances among the seven production rounds.The flavor substance amount of the first production round was the highest(4990.42 mg/L);the flavor substance amount of the second,third,and fourth production rounds was in the range of 2768.65 mg/L to 3383.96 mg/L;the flavor substance amount of the fifth,sixth,and seventh production rounds was in the range of 494.75 mg/L to 570.11 mg/L.The cluster analysis by SPSS software showed that the fermented grains of the third and fourth rounds had high similarity in flavor substances,and the fifth and seventh rounds had high similarity.This study has provided data support and technical reference for the research on the taste and flavor of Jiangxiang Baijiu.

关 键 词：酱香型白酒 酒醅 不同轮次 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]