基于感官品评和挥发性组分差异解析复合香型白酒的品质特征  

Analysis of quality characteristics of Fuhexiang-xing Baijiu based on the sensory evaluation and volatile component differences

作　　者：程伟 郭乐乐 陈雪峰[2] 兰伟 李娜 薛锡佳 李瑞龙 CHENG Wei;GUO Le-Le;CHEN Xue-Feng;LAN Wei;LI Na;XUE Xi-Jia;LI Rui-Long(School of Biology and Food Engineering,Fuyang Normal University,Fuyang 236037,China;School of Food Science and Technology,Shaanxi University of Science&Technology,Xi’an 710021,China;Anhui Jinzhongzi Distillery Co.,Ltd.,Fuyang 236023,China;College of Urban and Rural Construction,Fuyang Vocational and Technical College,Fuyang 236031,China)

机构地区：[1]阜阳师范大学生物与食品工程学院,阜阳236037 [2]陕西科技大学食品科学与工程学院,西安710021 [3]安徽金种子酒业股份有限公司,阜阳236023 [4]阜阳职业技术学院城乡建设学院,阜阳236031

出　　处：《食品安全质量检测学报》2024年第24期200-210,共11页Journal of Food Safety and Quality

基　　金：安徽省重点研究与开发计划项目(2023n06020032);陕西省重点研发计划重点产业创新链项目(2023-ZDLNY-40);金种子酒业企业产学研合作计划项目(2023-JKY-HC1580)。

摘　　要：目的解析复合香型白酒的品质特征。方法以酱香、芝麻香、浓香、大曲清香等4种香型白酒和3种不同质量等级的复合香型白酒为样品,采用顶空-固相微萃取法(headspace-solid phase micro-extraction,HS-SPME)进行前处理后,分别采用气相色谱-四极杆-飞行时间质谱法(gas chromatography-quadrupole-time-of-flight mass spectrometry,GC-Q-TOF-MS)和气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)进行检测,再结合香气活度值(odor active values,OAV)和感官品评,并进行主成分分析(principal component analysis,PCA)和偏最小二乘法判别分析(partial least squares discrimination analysis,PLS-DA)。结果复合香型特级白酒的感官特征和挥发性组分均接近于浓香型白酒,其“花香、窖香、酯香”突出;复合香型普级酒的感官特征和挥发性组分均接近于芝麻香型白酒,其“酱香、烘焙香和醇香”突出;7种酒样中共检测到193种挥发性组分,其中OAV>1的挥发性组分有66种,基于PLS-DA分析的投影可变重要性(variable importance in the projection,VIP)大于1的挥发性组分有任酸、乳酸乙酯和己酸乙酯等15种,可用于表征复合香型白酒的挥发性组分特点。结论感官品评结合挥发性组分分析对4种香型白酒和3种不同质量等级的复合香型白酒具有较强的鉴别能力。Objective To analy the quality characteristics of Fuhexiang-xing Baijiu.Methods The 4 kinds of Baijiu,such as Sauce-flavor,Sesame-flavor,Strong-flavor and Daqu-Light-flavor,and 3 kinds different quality grades of Fuhexiang-xing Baijiu were taken as samples.After pretreatment by headspace-solid phase micro extraction(HS-SPME),gas chromatography-quadrupole-time of flight-mass spectrometry(GC-Q-TOF-MS)and gas chromatography-mass spectrometry(GC-MS)were used for detection,combined with odor active values(OAV)values and sensory evaluation,principal component analysis(PCA)and partial least squares discrimination analysis(PLS-DA)were performed.Results The sensory flavor of special grade Fuhexiang-xing Baijiu was close to that of Strong-flavor Baijiu,its“fragrance,cellar fragrance,ester fragrance”outstanding.The general grade Fuhexiang-xing Baijiu was close to that of Sesame-flavor Baijiu,its“sauce aroma,baking aroma and mellow”outstanding.The 193 volatile components were detected in 7 kinds of Baijiu samples,66 volatile components were OAV>1,and PLS-DA analysis showed that 15 kinds of volatile components with variable importance in the projection(VIP)>1,including renic acid,ethyl lactate and ethyl caproate,which could be used to characterize the volatile components of Fuhexiang-xing Baijiu.Conclusion Sensory evaluation combined with analysis of volatile components has a strong ability to identify 4 kinds of Baijiu and 3 different quality grades of Fuhexiang-xing Baijiu.

关 键 词：复合香型白酒 风味组学 挥发性组分 特征 

分 类 号：TS262.3[轻工技术与工程—发酵工程]