不同储存期酱香型大曲风味品质研究  

Study on Flavor Quality of Jiangxiang Daqu Stored for Different Periods

作　　者：申可 SHEN Ke(Department of Light Industry,Guizhou Light Industry Technical College,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州轻工职业技术学院轻工化工系,贵州贵阳550025

出　　处：《酿酒科技》2025年第3期77-82,共6页Liquor-Making Science & Technology

摘　　要：通过HS-SPME-GC-MS技术对不同储存期酱香型大曲中挥发性风味成分进行测定,并结合理化指标及主成分分析,探究其风味品质的变化。研究发现不同储存期的酱香型大曲中风味物质组成丰富,共检出13类98种挥发性成分,其中酯类、酸类、吡嗪类物质占据主体地位。随着储存期的延长,酯类、酸类、吡嗪类、醇类及萜烯类物质变化最为明显,酯类物质的相对含量在储存3月达到峰值(21.377%);酸类物质的相对含量波动较大,从新曲(45.69%)到储存2月相对含量降低17.93%,达到最低值后再升高,在储存7月时达到峰值;吡嗪类物质在储存1月时达到峰值(52.206%);醇类物质总体呈现先增后减的趋势,在储存2月时达到峰值(4.383%);萜烯类物质在储存7个月时相对含量达到峰值。通过主成分分析得知,不同储存期酱香型大曲的风味品质差异明显,风味成分对不同储存期大曲样品的影响共有6种,酯类、吡嗪类、醇类、烯烃类、烷烃类、吡咯类、含氮类等物质对储存3月的大曲影响较大,萜烯类、醛类物质对储存7月的大曲影响较大,酸类、酮类发、芳香族、呋喃类物质对储存6月的大曲影响较大;储存3月的大曲风味品质最佳。The volatile flavor substances of Jiangxiang Daqu stored for different periods were detected by HS-SPME-GC-MS,and physicochemical analysis and principal component analysis were carried out to analyze the changes of the flavor quality of Jiangxiang Daqu.A total of 98 volatile flavor substances(13 kinds)were detected in the samples,with esters,acids and pyrazines being the main flavor substances.With the increase of the storage period,the contents of esters,acids,pyrazines,alcohols and terpenes changed greatly.The relative content of esters reached the peak when stored for 3 months(21.377%).The relative content of acids decreased by 17.93%after storing for 2 months,and then increased,reaching the peak when stored for 7 months.The relative content of pyrazines reached the peak when stored for 1 month(52.206%).The relative content of alcohols increased first and then decreased,reaching the peak when stored for 2 months(4.383%).The relative content of terpenes reached the peak when stored for 7 months.Principal component analysis showed that the flavor quality of Jiangxiang Daqu with different storage periods varied greatly.Esters,pyrazines,alcohols,alkenes,alkanes,pyrroles and nitrogens had great impact on the Daqu stored for 3 months.Terpenes and aldehydes had great impact on the Daqu stored for 7 months.Acids,ketones,aromatics and furans had great impact on the Daqu stored for 6 months.The Daqu stored for 3 months had the best flavor quality.

关 键 词：储存期 酱香型 大曲 风味品质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]