摘要
该研究采用顶空-气相色谱-质谱联用(HS-GC-MS)法解析赣州虔酒在不同品饮温度下的挥发性风味物质组成,通过电子舌采集味觉指标,并结合感官品评分析不同温度下酒体表现。结果表明,温度在20~25℃时,各类挥发性化合物较协调;电子舌检测结果显示,温度在18℃时,甜度显著更高,苦、涩等指标都较弱,整体味觉指标轮廓最佳。结合感官评分结果,综合认为赣州虔酒在18~20℃时,酒体风味均衡,酱酒风格突出,品饮最佳。该结果对其他酱香型白酒在不同品饮温度下风味物质挥发特点及品饮感官特征的研究具有借鉴意义,为酱酒新型饮用方法提供参考依据。
In this study,the compositions of volatile flavor substances of Jiangxi Qianjiu at different drinking temperature were analyzed by headspace-gas chromatography-mass spectrometry(HS-GC-MS).The taste indexes were collected by electronic tongue,and the performance of the liquor body was analyzed by sensory evaluation.The results showed that the various flavor compounds were coordinated at 20-25℃.The electronic tongue analysis results showed that when drinking temperature was 18℃,sweetness was significantly higher,bitter,astringent and other indicators were weaker,and the overall taste index contour was the optimal.Combined with the results of sensory evaluation,it was concluded that the liquor body is harmonious,the flavor was balanced,the characteristic aroma of sauce-flavor(Jiangxiangxing)Baijiu was prominent,and the optimal tasting temperature was 18-20℃.The results provided basic information for the study of the volatilization characteristics of flavor substances and sensory characteristics of other sauce-flavor Baijiu at different drinking temperature,and provided a basis for a new drinking method of sauce-flavor Baijiu.
作者
李晨
王显焕
张治刚
张晓娟
王成新
王龙
许正宏
LI Chen;WANG Xianhuan;ZHANG Zhigang;ZHANG Xiaojuan;WANG Chengxin;WANG Long;XU Zhenghong(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Ganzhou Qianjiu Baijiu Group Co.,Ltd.,Longnan 341700,China)
出处
《中国酿造》
CAS
北大核心
2024年第1期77-83,共7页
China Brewing
关键词
酱香型白酒
品饮温度
顶空-气相色谱-质谱联用
电子舌
挥发性风味物质
感官特征
sauce-flavor Baijiu
drinking temperature
headspace-gas chromatography-mass spectrometry
electronic tongue
volatile flavor substances
sensory characteristics
