摘要
目的:探讨酱香型白酒骨架成分与感官香气的相关性。方法:收集了不同厂家不同档次的酱香型白酒,由专业品评师进行定量感官品评,利用多元线性回归模型建立感官品评结果与风味成分的关系。结果:乙酸、丁酸乙酯、乙醛、甲醇、己酸乙酯、乙酸乙酯、乳酸乙酯、异丁醇、丙酸、己酸10种骨架成分与7种香气有中高强度的相关性,相关性系数R2在0.468~0.888之间。结论:该研究探讨了酱香型白酒骨架物质与香气的相关性及影响程度,为酱香型白酒香气研究提供了参考。
Objective:In order to explore the correlation between the sensory aroma and flavor components of Chinese Maotai-flavored baijiu,Methods:different grades of Chinese Maotai-flavored baijiu from different manufacturers were collected,and professional appraisers conducted quantitative sensory evaluations.The multivariate linear regression model was used to establish the relationship between sensory evaluation results with flavor components.Results:The results show that 10 components of acetic acid,ethyl butyrate,acetaldehyde,methanol,ethyl caproate,ethyl acetate,ethyl lactate,isobutanol,propionic acid,and caproic acid have varying degrees of correlation with 7aromas,The correlation coefficient R2is between 0.468 and 0.888.Conclusion:the influence degree of each substance on aroma is discussed,and this research provides new methods and ideas for the research on flavor components of Chinese Maotai-flavored baijiu.
作者
梁慧珍
李细芬
陈鹏
张长霞
秦培军
李长文
叶正良
LIANG Huizhen;LI Xifen;CHEN Peng;ZHNAG Changxia;QIN Peijun;LI Changwen;YE Zhengliang(Guizhou Guotai Liquor Group Co.,Ltd.,Renhuai 564501,Guizhou,China;Tianjin Tasly Investment Holdings Group Co.,Ltd.,Tianjin 300400,China)
出处
《酿酒》
CAS
2022年第3期38-42,共5页
Liquor Making
关键词
酱香型
白酒
香气
多元线性回归
Maotai-flavored
Chinese baijiu
aromas
multivariate linear regression model
