摘要
目的研究浓香、酱香、清香型白酒挥发性风味的特征与差异的物质基础。方法利用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)、气相色谱-氢火焰离子检测器(gas chromatography-flame ionization detector,GC-FID)、电子鼻(E-nose)结合感官评定手段研究浓、酱、清香型白酒的挥发性风味成分。结果GC-IMS和GC-FID在3种香型白酒样品中共鉴定出73种挥发性化合物,主要为酯类、醇类、酮类和醛类物质;浓香型白酒中的己酸乙酯、己酸含量较高;酱香型白酒物质种类最为丰富,含有多种长链脂肪酸与脂肪酸酯;清香型白酒中物质种类相对较少,乳酸乙酯、乙酸乙酯在其中含量较高;借助偏最小二乘法-判别分析从39种骨架物质中筛选出16种变量投影重要性(variable important in projection,VIP)值大于1的差异标记物用以区分浓香、酱香、清香型3种香型白酒,分别为甲醇、正己醇、辛酸乙酯、戊酸、乳酸乙酯、丁酸、庚酸乙酯、异戊醇、壬酸乙酯、乙酸、己酸乙酯、辛酸、庚酸、戊酸乙酯、甲酸乙酯和乙醛。结论本研究建立了3种香型白酒的可视化指纹图谱,阐明浓香、酱香、清香型白酒中特征挥发性风味物质与其含量差异。
Objective To study the characteristics and differences of volatile flavors of strong-,sauce-and light-flavor Baijiu.Methods The volatile flavor components of strong-,sauce-and light-flavor Baijiu were studied by gas chromatography-ion mobility spectrometry(GC-IMS),gas chromatography-flame ionization detector(GC-FID),E-nose and sensory evaluation methods.Results A total of 73 volatile compounds were identified by GC-IMS and GC-FID,including esters,alcohols,ketones and aldehydes.It was found that the content of ethyl caproate and caproic acid in strong-flavor Baijiu was relatively high;sauce-flavor Baijiu was the most abundant in substances,containing a variety of long-chain fatty acids and long-chain fatty acid ester;light-flavor Baijiu contained relatively few substances,in which the content of ethyl lactate and ethyl acetate was higher.By means of partial least squares-discriminant analysis,16 kinds of differential markers with variable important in projection(VIP)value greater than 1 were screened from 39 kinds of main material to distinguish 3 kinds of flavor Baijiu,including methanol,n-hexanol,ethyl octanoate,valeric acid,ethyl lactate,butyric acid,ethyl heptanoate,isoamyl alcohol,ethyl nonanoate,hexanoic acid,ethyl hexanoate,octanoic acid,heptanoic acid,ethyl valerate esters,ethyl formate and acetaldehyde.Conclusion This study has established the visual fingerprints of 3 kinds of flavored Baijiu,and has clarified the difference of characteristic volatile flavor substances and their content in strong-,sauce-and light-flavor Baijiu.
作者
张卜升
袁丛丛
李汶轩
朱国军
唐绍培
李欣
吕晓彤
王雪山
张翠英
ZHANG Bu-Sheng;YUAN Cong-Cong;LI Wen-Xuan;ZHU Guo-Jun;TANG Shao-Pei;LI Xin;LV Xiao-Tong;WANG Xue-Shan;ZHANG Cui-Ying(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin University of Science and Technology College of Biotechnology,Tianjin 300457,China;Kweichow Zhenjiu Brewing Co.,Ltd.,Zunyi 563000,China;Shandong Engineering Technology Research Center of Pomegranate Deep Processing,College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277100,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第24期8058-8067,共10页
Journal of Food Safety and Quality
基金
天津市科技计划项目(22ZYJDSS0000)
国家重点研发计划项目(2016YFD0400505)。
