不同年份酱香型白酒挥发性风味化合物分析  

Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years

作　　者：赖昱成 郭红莉 张娇娇 先婷婷 孙志伟 李进 刘海坡 赵金松 韩兴林 LAI Yucheng;GUO Hongli;ZHANG Jiaojiao;XIAN Tingting;SUN Zhiwei;LI Jin;LIU Haipo;ZHAO Jinsong;HAN Xinglin(College of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Bejing 100015,China;Guizhou National Liquor(Group)Co.,Ltd.,Zunyi 564500,China;China Alcoholic Drink Association,Bejing 100831,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]中国食品发酵工业研究院有限公司,北京100015 [3]国家酒类品质与安全国际联合研究中心,北京100015 [4]贵州民族酒业(集团)有限公司,贵州遵义564500 [5]中国酒业协会,北京100831

出　　处：《中国酿造》2025年第4期144-150,共7页China Brewing

基　　金：国家重点研发计划(2022YFD2101205)。

摘　　要：该研究以贮存5~17年的酱香型白酒样品(Y5~Y17)为研究对象,分别采用气相色谱-火焰离子化检测器(GC-FID)和离子色谱(IC)仪对其挥发性风味物质及有机酸含量进行检测,采用偏最小二乘-判别分析(PLS-DA)筛选不同年份酒样的特征挥发性风味化合物。结果表明,不同酒样共检出挥发性风味物质51种,其中,醇类13种、酸类6种、酯类18种、醛酮类7种、芳香族类4种以及其他类3种。13个贮存年份酱香型白酒中挥发性风味物质以酯类物质(2863.85~5366.10 mg/L)、醇类物质(1279.77~4695.78 mg/L)以及酸类物质(2191.60~3053.50 mg/L)为主,其中,酯类、醇类以及酸类物质含量均以Y5酒样最高,其他类化合物总含量以Y6酒样最高,之后随着贮存年份的增加,其含量呈下降趋势,而醛酮类以及芳香族类化合物总含量随贮存年份的增加无明显变化趋势。PLS-DA结果表明,根据挥发性风味物质可将贮存10年内与10年以上的酒样区分开。基于变量重要性投影(VIP)值,筛选出仲丁醇、乳酸乙酯及己酸异戊酯等13种特征差异性化合物(VIP值>1),仲丁醇和乳酸乙酯为重要的特征差异挥发性风味化合物。Using the sauce-flavor(Jiangxiangxing)Baijiu samples(Y5-Y17)aged for 5 to 17 years as the research object,the volatile flavor components and organic acid contents were detected using gas chromatography-flame ionization detector(GC-FID)and ion chromatography(IC).The character-istic differential volatile flavor components of Baijiu samples in different aging years were screened using partial least squares-discriminant analysis(PLS-DA).The results showed that 51 kinds of volatile flavor components were detected,including 13 alcohols,6 acids,18 esters,7 aldehydes and ketones,4 aromatics and 3 others.The volatile flavor components in 13 samples of sauce-flavor Baijiu were mainly esters(2863.85-5366.10 mg/L),alcohols(1279.77-4695.78 mg/L)and acids(2191.60-3053.50 mg/L).Among them,the contents of esters,alcohols and acids were the highest in Y5 sample,and the total contents of other components were the highest in Y6 sample.After that,as the storage year increased,the contents showed a downward trend,while the total contents of aldehydes and ketones and aromatic components had no change significantly with the storage year in-crease.PLS-DA result showed that the sauce-flavor Baijiu aged for less than 10 years and more than 10 years could be distinguished.Based on the variable importance projection(VIP)value,13 characteristic differential volatile flavor components(VIP value>1I),including para-butanol,ethyl lactate and isoamyl caproate,were screened.Among them,para-butanol and ethyl lactate were important characteristic differential volatile flavor components.

关 键 词：酱香型白酒 挥发性风味物质 贮存年份 特征差异挥发性风味化合物 

分 类 号：TS261.4[轻工技术与工程—发酵工程]