不同产区酱香轮次基酒挥发性风味物质差异分析  

Analysis on the differences of volatile flavor compounds in sauce-flavor rounds base liquor fromdifferent producing areas

作　　者：范宽秀 蒋想 韦贺丽 朱维民 甘霖耀 陈香梅 张洁 谭启波 杨明 FAN Kuanxiu;JIANG Xiang;WEI Heli;ZHU Weimin;GAN Linyao;CHEN Xiangmei;ZHANG Jie;TAN Qibo;YANG Ming(Guizhou Jinsha Jiaojiu Winery Co.,Ltd.,Bijie 551800,China)

机构地区：[1]贵州金沙窖酒酒业有限公司,贵州毕节551800

出　　处：《中国酿造》2024年第12期137-142,共6页China Brewing

基　　金：贵州金沙窖酒酒业有限公司科技项目(RD240907)。

摘　　要：通过感官分析法、气相色谱技术对茅台产区(MT)、习水产区(XS)、金沙产区(JS)的酱香轮次基酒的感官特征和挥发性风味物质组分进行研究。结果表明,一轮次基酒以粮香和酸香为主,茅台和金沙产区的粮香和酸香最强;二轮次基酒以粮香、酸香、曲香、酱香为主;三轮次基酒以酱香、曲香、花香和水果香为主,茅台产区的酱香、曲香和水果香最强,习水产区则花香最强;四轮次基酒以酱香、曲香、花香、复合香和水果香为主;五轮次基酒以酱香、曲香、复合香和烘焙香为主,茅台和习水产区在酱香和复合香上风味感知最强;六、七轮次基酒以酱香、曲香和焦香为主,茅台产区在酱香、曲香和焦香上风味感知均最强。通过色谱技术分析法发现在一至七轮次基酒中,茅台产区轮次基酒中2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪的含量最高,习水产区轮次基酒中乙酸乙酯、棕榈酸乙酯含量为最高,金沙产区轮次基酒中正己醇含量最高。The sensory characteristics and volatile flavor components of the sauce-flavor(Jiangxiangxing)rounds base liquor from Maotai(MT),Xishui(XS)and Jinsha(JS)producing areas were studied by sensory analysis and gas chromatography.The results showed that the first-round base liquor was mainly grain and sour aromas,with the strongest grain and sour aromas in Maotai and Jinsha.The second-round base liquor was mainly grain,sour,Qu and sauce aromas.The third-round base liquor was mainly sauce,Qu,flower and fruit aromas,with the strongest sauce,Qu and fruit aromas in Maotai and the strongest flower aroma in Xishui.The fourth-round base liquor was mainly sauce,Qu,flower,compound and fruit aromas.The fifth-round base liquor were mainly sauce,Qu,compound and baking aromas,with the strongest flavor perception of sauce and compound aromas in Maotai and Xishui.The sixth-round and the seventh-round base liquors were mainly sauce,Qu and roasted aromas,with the strongest perception of these flavors in Maotai.The chromatographic analysis showed that in the first to the seventh rounds of base liquor,the contents of 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine was the highest in the rounds base liquor of Maotai producing area,the contents of ethyl acetate and ethyl palmitate were the highest in the rounds base liquor of Xishui producing area,and the n-hexanol content was the highest in the rounds base liquor of Jinsha producing area.

关 键 词：酱香轮次基酒 感官特征 色谱技术 风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]