摘要
以常见市售的浓香型大曲白酒(基酒、53度调配新酒、53度老熟酒)和小曲白酒(麦芽酒、荞米酒)为研究对象,利用10 MeV电子加速器辐照实验酒样至吸收剂量0(对照)、2、4、6、8 kGy,通过气质联用色谱和定量感官评价酒样挥发性香气成分和口感变化。大曲白酒经过辐照后,酒体挥发性香气成分中的醇类、酯类、烷烃类变化不大;酸类、醛类物质增加,尤其对调配新酒其增加更明显;新酒中的酮类物质经过辐照(≥4Gy)后基本消失,而老熟酒中基本不含酮类物质。大曲白酒经过辐照后陈味增加,且具有吸收剂量依赖性。然而,小曲白酒经过辐照后酒体挥发性成分变化没有规律,整体风味变差。因此,电子束辐照技术对大曲白酒陈化效果显著,对小曲白酒的影响尚需进一步探讨。
Common white wines, Daqu （base liquor, new liquor, and aged liquor） and Xiaoqu （malt liquor and buckwheat rice liquor） were irradiated by a 10 MeV electron-beam at absorbed doses of 0 （control）, 2, 4, 6, and 8 kGy The volatile aroma compounds in the liquor were analyzed using gas chromatography and mass spectrometry （GC/MS）, and the liquor taste was evaluated through quantitative sensory evaluation. The results showed that the concentrations of alcohols, esters, and alkanes in Daqu liquor changed little after irradiation; the concentrations of acids, and aldehydes increased clearly, especially for new liquor; the ketones in the new liquor basically disappeared after irradiation （〉4 Gy） and almost no content was detected in the aged liquor. The aged flavor of Daqu liquor increased after irradiation and was dose-dependent. However, the concentration of volatile components in Xiaoqu liquor showed an irregular change with the absorbed dose, and the overall flavor of Xiaoqu liquor deteriorated. These results indicate that electron-beam irradiation may age Daqu liquor, and the effects of aging Xiaoqu liquor need to be studied further.
作者
张满满
谢康俊
齐伟
赵龙
ZHANG Manman;XIE Kangjun;QI Wei;ZHAO Long(School of Chemistry and Chemical Engineering,Huazhong University of Science and Technology,Wuhan 430074,Chin;State Key Laboratory of Advance Electromagnetic Engineering and Technology,Huazhong University of Science and Technology,Wuhan 430074,China)
出处
《辐射研究与辐射工艺学报》
CAS
CSCD
2018年第5期39-45,共7页
Journal of Radiation Research and Radiation Processing
关键词
大曲
小曲
白酒
辐照
陈化
Daqu
Xiaoqu
Liquor
Radiation
Aging
