基于非靶向代谢组学分析不同年份酱香型白酒二轮次基酒挥发性风味物质差异  

Differences of volatile flavor substances in the second-round base liquor of sauce-flavor Baijiu with different aging years based on non-targeted metabolomics

作　　者：时伟 郭举 夏堡 曾兰 陶春霖 唐正伟 SHI Wei;GUO Ju;XIA Bao;ZENG Lan;TAO Chunlin;TANG Zhengwei(Department of Liquor Making Engineering,Moutai Institute,Zunyi 564507,China;Guizhou Renhuai Maotai Town Collection LiquorCo.,Ltd.,Zunyi 564501,China;Kweichow Moutai Liquor Co.,Ltd.,Heyixing Liquor Branch,Zunyi 563000,China)

机构地区：[1]茅台学院酿酒工程系,贵州遵义564507 [2]贵州仁怀茅台镇珍藏酒业有限公司,贵州遵义564501 [3]贵州茅台酒股份有限公司和义兴酒业分公司,贵州遵义563000

出　　处：《中国酿造》2025年第2期95-100,共6页China Brewing

基　　金：贵州省高等学校现代白酒酿造技术工程研究中心(黔教技[2023]028号);贵州省教育厅青年成长计划项目(黔教合KY字[2018]447);茅台学院高层次人才科研启动项目(MYGCCRC[2022]012);茅台学院横向科研项目(XYNJ20240018)。

摘　　要：以茅台镇某酒厂不同年份(2021年、2022年和2023年)生产的酱香型白酒二轮次基酒为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS),结合感官定量描述和主成分分析(PCA)等多元统计学方法,解析不同年份二轮次基酒挥发性风味物质差异性。结果表明,不同年份二轮次基酒的香气特征相似,均为酸香、粮香较突出;从不同年份二轮次基酒共检出165种挥发性风味化合物,包括酸类9种、酯类47种、醛类19种、醇类27种、酮类16种及其他类47种,以酸类、酯类、醛类、醇类、酮类为主,且各类物质的含量均随贮存年份增加而升高。PCA和正交偏最小二乘-判别分析(OPLS-DA)结果表明,不同年份二轮次基酒样品能明显被区分,模型预测能力较高,以变量重要性投影(VIP)值>1且P<0.05为筛选条件,筛选出71种重要差异挥发性风味物质,包括异戊酸乙酯、正己酸乙酯、二丙基二硫等。该研究结果为酱香型白酒酒体设计、风味物质研究提供了理论依据。Taking the second-round base liquor of sauce-flavor(Jiangxiangxing)Baijiu produced in different years(2021,2022 and 2023)from a distillery in Maotai town as the research objects,the differences of volatile flavor substances in second-round base liquor with different aging years were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),along with multivariate statistical methods such as sensory quantitative description and principal component analysis(PCA).The results showed that the aroma characteristics of second-round base liquor with different aging years were similar,with prominent sour and grain aroma.A total of 165 volatile flavor compounds were detected in different aging years of second-round base liquor,including 9 acids,47 esters,19 aldehydes,27 alcohols,16 ketones and 47 others,mainly acids,esters,aldehydes,alcohols and ketones,and the contents of all kinds of substances increased with the increase of storage years.The results of PCA and orthogonal partial least squares-discriminant analysis(OPLS-DA)demonstrated that different aging years of second-round base liquor samples could be distinguished obviously,and the model had higher predictive ability.A total of 71 important differential volatile flavor compounds were screened using variable importance projection(VIP)value>1 and P<0.05 as screening conditions,including ethyl isovalerate,ethyl-n-caproate,dipropyl disulfide,etc.This study results provided a theoretical foundation for the body design and flavor substance research of sauce-flavor Baijiu.

关 键 词：酱香型白酒 二轮次基酒 贮存 年份 多元统计分析 风味特征 

分 类 号：TS261[轻工技术与工程—发酵工程]