馥郁香型鸡尾酒挥发性风味物质分析及其配方响应面优化  

Analysis of volatile flavor components and response surface optimization of formula of Fuyu-flavor cocktail

作　　者：庞晓娜 郑晓卫 韩雨菲 郝赛楠 葛苏慕 邓莉川 范佳硕 张彪 丁子元 PANG Xiaona;ZHENG Xiaowei;HAN Yufei;HAO Sainan;GE Sumu;DENG Lichuan;FAN Jiashuo;ZHANG Biao;DING Ziyuan(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Beijing Agricultural University"the Belt and Road"International Grape and Wine Industry Innovation Institute,Beijing 102206,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Jiugui Liquor Co.Ltd.,Jishou 416000,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]北京农学院“一带一路”国际葡萄与葡萄酒产业创新研究院,北京102206 [3]中粮营养健康研究院有限公司,北京昌平100029 [4]酒鬼酒股份有限公司,湖南吉首416000

出　　处：《中国酿造》2025年第2期212-218,共7页China Brewing

基　　金：北京市教委科研计划一般项目(KM202110020002)。

摘　　要：该研究以馥郁香型基酒、紫罗兰风味糖浆、椰子利口酒和柠檬汁为原料制备馥郁香型鸡尾酒,基于模糊数学感官评价原理,以其调配原料为自变量,感官评分为响应值,采用响应面试验对其配方进行优化,对馥郁香型鸡尾酒原料及其不同配方成品酒中的挥发性风味物质进行分析,并基于检测结果对其进行聚类分析(CA)及主成分分析(PCA)。结果表明,馥郁香型鸡尾酒原料及成品酒中分别检出112种、94种挥发性风味物质,基酒中的己酸乙酯、庚酸乙酯等酯类物质赋予鸡尾酒丰富的花果香以及蜜香,椰子利口酒中的椰子醛赋予鸡尾酒的奶油和椰子香气,紫罗兰风味糖浆中的紫罗兰酮为鸡尾酒提供了紫罗兰花香。CA及PCA结果表明,基酒含量直接影响着鸡尾酒风格,根据挥发性风味物质可区分不同基酒含量的馥郁香型鸡尾酒样品。馥郁香型鸡尾酒的最优配方为:馥郁香型基酒12.0%、紫罗兰风味糖浆18.0%、椰子利口酒5.0%、柠檬汁0.16%。在此优化条件下,馥郁香型鸡尾酒感官评分为81.68分。Fuyu-flavor cocktail was prepared with Fuyu-flavor base liquor,violet flavor syrup,coconut liqueur and lemon juice as raw materials.Based on the principle of fuzzy mathematical sensory evaluation,using raw materials as independent variables,sensory scores as response values,the formula was optimized by response surface tests.The volatile flavor substances in the raw materials of the Fuyu-flavor cocktail and finished wines with different formula were analyzed,and cluster analysis(CA)and principal component analysis(PCA)were performed based on the detection results.The results showed that 112 and 94 kinds of volatile flavor substances in raw materials and finished wines of Fuyu-flavor cocktail were detected respectively.Ethyl caproate,ethyl enanthate and other esters in Baijiu gave the cocktail fruity and honey,coconut aldehyde in the coconut liqueur gave the cocktail cream and coconut aroma,and ionone in the syrup provided violet flower aroma.The results of CA and PCA showed that the base liquor contents directly affected the cocktail style,and the Fuyu-flavor cocktail samples with different base liquor contents could be distinguished according to the volatile flavor substances.The optimal formula of Fuyu-flavor cocktail was as follows:Fuyu-flavor base liquor 12.0%,violet flavor syrup 18.0%,coconut liqueur 5.0%,lemon juice 0.16%.Under the optimal conditions,the sensory score of Fuyu-flavor cocktail was 81.68.

关 键 词：馥郁香型白酒 鸡尾酒 模糊数学感官评价 配方优化 挥发性风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]