摘要
为探究浓香型白酒刘伶醉不同质量等级酒体特征性风味成分及其呈香贡献,采用感官定量描述分析、色谱分析等技术对不同白酒进行感官评价及香气成分测定,结合气味活度值(OAV)对其进行剖析。结果表明,根据感官品评结果将6种酒分为4类不同品质酒样,酒样差异主要体现在窖香、酯香、陈香,陈味、后味及甜润、醇厚、丰满、协调感层面。较高品质的刘伶醉成品酒样具有相对较高的酯类、醇类、羰基类物质含量占比;且Ⅰ类酒与Ⅱ类酒中分别有26种及23种物质的OAV≥1,Ⅳ类酒中仅有16种。Ⅰ类酒中2,3-丁二醇、正丁醇、己酸乙酯、辛酸乙酯、戊酸乙酯、异戊酸乙酯、丁酸乙酯、乙醛、异戊醛、己酸、丁酸这11种物质对白酒的香气有主要贡献,Ⅰ类优质酒样具有相对适中的酸酯比约为0.72,乙酸乙酯/己酸乙酯约为0.54。该研究通过感官评价、风味检测、OAV等多种分析方法解析了同种香型不同档次白酒之间的感官风味特征。
In order to explore the characteristic flavor components and aroma contribution of strong-flavor(Nongxiangxing)Liulingzui Baijiu with different quality grades,the sensory evaluation and the determination of aroma components of different liquor were carried out by sensory quantitative description analysis and chromatographic analysis,and analyzed by odor activity value(OAV).The results showed that according to the sensory evaluation results,the six kinds of Baijiu were divided into four types with different quality,and the differences were mainly reflected in pit aroma,ester aroma,aging aroma,aging flavor,aftertaste,sweetness,mellow,fullness,and harmony.The contents of esters,alcohols and carbonyl substances in higher-quality Liulingzui Baijiu samples were relatively high.In addition,there were 26 and 23 substances of OAV≥1 in classⅠand classⅡliquors,and only 16 substances in classⅣliquors.11 substances in classⅠBaijiu,including 2,3-butanediol,n-butanol,ethyl caproate,ethyl caprylate,ethyl valerate,ethyl isovalerate,ethyl butyrate,acetaldehyde,isovalerate,caproic acid,and butyrate,made major contributions to the aroma of high-quality Baijiu.The acid-ester ratio of classⅠBaijiu samples was relatively moderate,which was about 0.72,and ethyl acetate to ethyl caproate ratio was about 0.54.In this study,the sensory flavor characteristics of different grades Baijiu of the same flavor were analyzed by sensory evaluation,flavor detection,odor activity value and other analytical methods.
作者
陈禹锜
杨将
赵文梅
郝小格
徐敬征
胡景辉
张顺和
张娇娇
孙志伟
韩兴林
CHEN Yuqi;YANG Jiang;ZHAO Wenmei;HAO Xiaoge;XU Jingzheng;HU Jinghui;ZHANG Shunhe;ZHANG Jiaojiao;SUN Zhiwei;HAN Xinglin(College of Life Science and Technology,Guangxi University,Nanning 530004,China;Liulingzui Brewing Co.,Ltd.,Baoding 072550,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China)
出处
《中国酿造》
CAS
北大核心
2023年第6期52-58,共7页
China Brewing
基金
中国轻工业浓香型白酒固态发酵重点实验室开发基金项目(2019JJ009)。
关键词
浓香型白酒
质量等级
风味
雷达图
strong-flavor Baijiu
quality grade
flavor
radar map
