浓香型瓶储年份酒品质差异分析  

Quality Analysis of Bottled Nongxiang Baijiu of Different Ages

作　　者：刘青茹 张晓娟 牟雪莹 郑蕾 谢若兰 陆震鸣 柴丽娟 王松涛 李宾 张宿义[2] 沈才洪[2] 许正宏 LIU Qingru;ZHANG Xiaojuan;MOU Xueying;ZHENG Lei;XIE Ruolan;LU Zhenming;CHAI Lijuan;WANG Songtao;LI Bin;ZHANG Suyi;SHEN Caihong;XU Zhenghong(Sichuan Key Laboratory of Food Microbiology,College of Food and Bioengineering,Xihua University,Chengdu,Sichuan 610039;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi,Jiangsu 214000;Luzhou Pinchuang Technology Co.Ltd.,Luzhou,Sichuan 646000;College of Biomass Science and Engineering,Sichuan University,Chengdu,Sichuan 610065,China)

机构地区：[1]西华大学食品与生物工程学院食品微生物四川省重点实验室,四川成都610039 [2]泸州老窖股份有限公司,四川泸州646000 [3]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214000 [4]泸州品创科技有限公司,四川泸州646000 [5]四川大学轻工科学与工程学院,四川成都610065

出　　处：《酿酒科技》2025年第5期65-72,共8页Liquor-Making Science & Technology

摘　　要：陈酿是优质白酒风味品质提升的重要路径,明晰陈酿过程中风味成分变化规律对科学认识白酒品质、推动年份酒标准化监管具有重要意义。本研究通过感官品评和理化分析对酒龄在28~46年之间的浓香型瓶储年份酒进行等级判定,采用顶空固相微萃取、液液微萃取和BSTFA衍生化3种风味成分提取技术联合气相色谱质谱联用仪,实现白酒的低、中、高沸点风味成分的定量分析,使用PLS-DA进行年份分类和关键差异风味成分分析。结果表明,样品在贮存28~46年后仍符合优级酒标准;筛选出己酸乙酯、糠醛等含量和香气贡献值(OAV)均占优势的10种量大香大风味成分,主要贡献花果香、烘焙香和酸香;首次发现12碳以上风味成分在所有检出成分中的含量百分数随白酒年份的增加而增加,而且油酸、油酸乙酯、棕榈酸乙酯、长叶烯等是不同年份样品间的重要差异风味成分。The aging process has positive influence on the flavor quality of Baijiu.It is of great significance to reveal the change law of flavor compo-nents during Baijiu aging,which may promote the standardization and supervision of aged Baijiu.Sensory evaluation and physicochemical analysis were carried out to determine the grade of Nongxiang Baijiu aged for 28 to 46 years.Headspace solid-phase microextraction,liquid-liquid microextrac-tion and BSTFA combined with gas chromatography-mass spectrometry were used to quantify the concentration of low-,medium-and high-boiling-point compounds in Baijiu.PLS-DA was used to classify the samples and select the key differential compounds.The results showed that the Baijiu samples met the standard of premium grade after 28 to 46 years aging.Ten flavor compounds with dominant content and order activity value were screened out,including ethyl hexanoate,furfural,etc.,which contributed to the floral,fruity,toasted and acidic aroma.It was found that the percentage of long-chain compounds(longer than 12 carbons)increased with the increase of the aging years.In addition,long-chain compounds such as oleic ac-id,ethyl oleate,ethyl palmitate and longifolene were the important differential compounds when identifying the age of Baijiu.

关 键 词：陈酿 浓香型白酒 风味 长链风味成分 鉴定 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]