清酱香型白酒挥发性风味组分及香气特征研究

摘要/Abstract

摘要： 随着白酒酿造工艺的发展和科技进步，中国白酒的香型不断丰富，在原有香型的基础上创新、衍生出新的香型产品。本文对创新香型清酱香型白酒成品酒及基酒的挥发性风味组分进行研究，应用顶空固相微萃取(headspace solid phase microextraction, HS-SPME)、液液微萃取（liquid-liquid microextraction, LLME）结合气相色谱-质谱(gas chromatography-mass spectrum, GC-MS)耦联方法分析了清酱香型白酒中主要的香气化合物组分，结果表明清酱香型白酒中总酯含量高，赋予酒体花香、果香明显，香气幽雅、舒适的香气特征；杂醇油低，只占总醇的7.3%；总酸含量适中，可平衡呈味、丰富后味悠长。重要风味成分有辛酸乙酯、2-甲基丁酸乙酯、丙酸乙酯、乙酸异戊酯（乙酸-3-甲基丁酯）、二甲基三硫、戊酸乙酯、庚酸乙酯、2-甲基丁醇、异戊酸乙酯（3-甲基丁酸乙酯）、4-乙基愈疮木酚、异戊醛（3-甲基丁醛）、己酸乙酯、丁酸乙酯、癸酸乙酯、苯乙酸乙酯、壬酸乙酯、月桂酸乙酯、乙酸-2-苯乙酯。酒体风格特征融合了清香、酱香风格之精华，更易被广大消费者接受。

关键词: 清酱香型白酒, 风味, 香气特征, 气相色谱质谱（GC-MS）, 香气活力值（OAV）

Abstract: With the development of liquor brewing technology and scientific and technological progress, the flavor of Chinese liquor is continuously enriched, and new fragrance products are innovated on the basis of the original flavor. In this paper, the volatile flavor components of light and soy sauce aroma type liquor are studied. The main aroma compound components in light and soy sauce aroma type liquor were analyzed by headspace solid phase microextraction(HS-SPME), liquid-liquid microextraction(LLME) and gas chromatography-mass spectrum (GC-MS) coupling methods. The results showed that the total ester content in the light and soy sauce aroma type liquor was high, it imparts aromas of fruit, fruity aroma, elegant aroma and comfortable aroma characteristics; the fusel oil is low, only 7.3% of the total alcohol; the total acid content is moderate, which can balance the taste and enrich the taste. Important flavor components are ethyl octanoate, ethyl 2-methylbutyrate, ethyl propionate, isoamyl acetate (-3-methylbutyl acetate), dimethyl trisulfide, ethyl valerate, Ethyl heptanoate, 2-methylbutanol, ethyl isovalerate (ethyl 3-methylbutanoate), 4-ethyl guaiacol, isovaleraldehyde (3-methylbutanal), Ethyl hexanoate, ethyl butyrate, ethyl decanoate, ethyl phenylacetate, ethyl decanoate, ethyl laurate, 2-phenylethyl acetate. The liquor style features a blend of light and sauce flavors, making it easier for consumers to accept.

Key words: light and soy sauce aroma type liquors, flavor, Aroma characteristics, gas chromatography-mass spectrometry (GC-MS), odor activity value(OAV)

中图分类号:

马宇黄永光. 清酱香型白酒挥发性风味组分及香气特征研究[J]. 食品科学, 0, (): 0-0.

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