食品科学 ›› 2019, Vol. 40 ›› Issue (20): 241-248.doi: 10.7506/spkx1002-6630-20180730-363

• 成分分析 • 上一篇    下一篇

清酱香型白酒挥发性风味组分及香气特征

马宇,黄永光   

  1. (贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州 贵阳 550025)
  • 出版日期:2019-10-25 发布日期:2019-10-25
  • 基金资助:
    贵州省科技支撑计划项目(201742920301120418);贵州省重点基金项目(黔科合基础[2017]1405); 贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637); 贵州省科技重大专项(黔科合重大专项字[2015]6012)

MA Yu, HUANG Yongguang

MA Yu, HUANG Yongguang   

  1. (Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, College of Brewery and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2019-10-25 Published:2019-10-25

摘要: 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、液液微萃取结合气相色谱-质谱分析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, 香气活力值

Abstract: In this paper, the volatile flavor components of base and finished Fen-Maotai-flavored liquors were studied. The main aroma compounds were analyzed by headspace solid phase microextraction (HS-SPME) or liquid-liquid microextraction (LLME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that Fen-Maotai-flavored liquor contained abundant amounts of esters, imparting a floral and fruity aroma that was elegant and comfortable to the liquor. The liquor contained a very low amount of fusel oil, only 7.3% as compared to the total alcohols; the total acid content was moderate, which balanced the taste and enrich the aftertaste. The important flavor components identified included 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, and 2-phenylethyl acetate. The liquor integrated the essence of Fen and Maotai style, making it easier for consumers to accept.

Key words: Fen-Maotai-flavored liquor, flavor, aroma characteristics, gas chromatography-mass spectrometry, odor activity value

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