摘要
在浓香型白酒的主体香味成分中,辛酸乙酯的绝对含量并不高,但其香气强度贡献值比传统观点认为的四大酯中的乙酸乙酯、乳酸乙酯、丁酸乙酯均要大,仅次于己酸乙酯;通过GC-O嗅闻技术,也证实了微量的辛酸乙酯在浓香型白酒中具有比较明显的水果香;适量的辛酸乙酯含量对酒体复合香有较好的促进作用,但过多的含量会对酒体中其他香味成分表现出抑制作用。辛酸乙酯及其特征性在清香型、凤香型白酒中也同样得到了证实。
Among the main flavoring components of Nong-flavor liquor, the absolute content of ethyl caprylate is not high but its flavoring contributions is higher than ethyl acetate, ethyl lactate, and ethyl butyrate, only lower than ethyl caproate. GC-olfactory method also proved that only small amount of ethyl caprylate could produce obvious fruit aroma in Nong-flavor liquor. Adequate ethyl caprylate content could perfect the compounding aroma of liquor body, however, excessive content of ethyl caprylate would inhibit the performance of other flavoring components. In Qing-flavor liquor and Feng-flavor liquor, the flavoring characteristics of ethyl caprylate were also proved. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第4期65-67,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
辛酸乙酯
香气强度
GC-O嗅闻技术
Nong-flavor liquor
ethyl caprylate
flavoring contribution
GC-olfactory method
