摘要
选取了3种红曲(L、G、J)进行白酒发酵,采用气相色谱质谱联用技术分析白酒的挥发性风味物质。为了深入研究不同种类红曲和不同红曲含量添加量对酿造的白酒挥发性风味物质代谢的影响,定性定量酒中的47种挥发性风味成分,运用统计学方法比较各样品之间的挥发性风味成分的差异。结果表明,红曲L以及高含量红曲J的添加对酒样中总高级醇含量的降低有显著效果(25.9%~29.5%),主要是对异丁醇和异戊醇的降低;红曲L、J、G的添加对乳酸乙酯(68.5%~244.4%)、乙酸乙酯(24.85%~50.89%)和己酸乙酯(23.35%~145.17%)含量的提升效果显著。不同种类的红曲和不同的添加量,对高级醇和酯类的生成有一定调控作用,所酿白酒的挥发性风味成分有显著差异,差异主要体现在酯类物质的种类以及高级醇含量的降低,对白酒品质的改善有促进作用。
Three commercial Hongqu(L,G,J)were selected for the fermentation of Baijiu.The volatile flavor components of Baijiu were analyzed by GC-MS.To thoroughly investigate the effects of different kinds of Hongqu and different Hongqu content additions on the volatile flavor components of brewed liquor,47 volatile flavor components in the wine were qualitatively quantified,and multivariable statistical analysis was applied to compare the differences in volatile flavor components among the samples.Results showed that the addition of Hongqu L,as well as the high content of Hongqu J,had a significant effect on the reduction of the total higher alcohol content in the wine samples(25.9%-29.5%),mainly on the reduction of isobutyl alcohol and isoamyl alcohol,and the addition of Hongqu L,J,and G had a significant effect on the reduction of the content of ethyl lactate(68.5%-244.4%),ethyl acetate(24.85%-50.89%),and ethyl hexanoate(23.35%-145.17%)contents were enhanced significantly.The different kinds of Hongqu,different additive amounts,and the generation of senior alcohols and esters had a certain regulatory effect,and the volatile flavor components of the brewed Baijiu had significant differences.The difference was mainly reflected in the reduction of the type of esters and higher alcohol content.These factors had a contributing role in the improvement of the quality of the Baijiu.
作者
覃凤阳
李茂
张伟建
赵佳伟
晏俊玲
赵东
郑佳
QIN Fengyang;LI Mao;ZHANG Weijian;ZHAO Jiawei;YAN Junling;ZHAO Dong;ZHENG Jia(Technology Research Center of Wuliangye Distillery Co.Ltd.,Yibin 644007,China;Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation,China National Light Industry,Yibin 644000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第20期252-258,共7页
Food and Fermentation Industries
关键词
红曲
风味物质
多元统计分析
代谢差异
高级醇
Hongqu
flavor
multivariable statistical analysis
metabolic differences
higher alcohols
