不同原料酿造单粮白酒风味物质特异性分析

doi:10.7506/spkx1002-6630-20190701-006

食品科学 ›› 2020, Vol. 41 ›› Issue (14): 234-238.doi: 10.7506/spkx1002-6630-20190701-006

不同原料酿造单粮白酒风味物质特异性分析

江伟，韦杰，李宝生，董建辉，王晓军，苏志华，韩兴林，皇甫洁，栾春光，郝建秦，王德良

（1.中国食品发酵工业研究院有限公司，国家酒类品质与安全国际联合研究中心，北京 100015；2.宣宾竹海酒业有限公司，四川宜宾 644304；3.南阳师范学院生命科学与技术学院，河南南阳 473061；4.承德大清猎苑酒业有限公司，河北承德 068450）

发布日期:2020-07-29
基金资助:
国家现代农业（大麦青稞）产业技术体系建设专项（CARS-05）；中国酒业协会白酒产业技术战略创造联盟项目（20160919A）

Analysis of Characteristic Flavor Compounds in Single-Grain Chinese Baijiu Brewed from Different Raw Materials

JIANG Wei, WEI Jie, LI Baosheng, DONG Jianhui, WANG Xiaojun, SU Zhihua, HAN Xinglin, HUANGFU Jie, LUAN Chunguang, HAO Jianqin, WANG Deliang

(1. International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co. Ltd., Beijing 100015, China; 2. Yibin Zhuhai Liquor Co. Ltd., Yibin 644304, China;3. School of Life Science and Technology, Nanyang Normal University, Nanyang 473061, China; 4. Chengde Daqinglieyuan Liquor Co. Ltd., Chengde 068450, China)

Published:2020-07-29

摘要/Abstract

摘要： 采用气相色谱-嗅闻-质谱联用技术，对5 种单一原料酿造的白酒进行香气活性物质研究。结果表明：高粱酒、小麦酒、大米酒、糯米酒和玉米酒中的香气活性物质分别为22、23、20、18、21 种，主要包括酯类、醛类和醇类，贡献香气程度较大的物质是乙酸乙酯、2-甲基丁酸乙酯、2-正戊基呋喃、己酸乙酯、辛酸乙酯；其中高粱酒有9 种物质的香气贡献较大（嗅闻强度≥4），小麦酒、大米酒和玉米酒分别有7 种，糯米酒有5 种；小麦酒鉴定出的挥发性成分和香气活性物质数量较其他酒多，高粱酒中香气强度大的物质较其他酒多，而糯米酒均为最少；通过感官评价分析，发现高粱酒以酯香、整体协调风格评价最高，小麦酒以酯香为主，玉米酒以原料香和醇香为主，大米酒和糯米酒则以爽净感为主。

关键词: 原料；白酒；气相色谱-嗅闻-质谱联用；香气活性物质；感官评价

Abstract: The aroma-active compounds in five single-grain Chinese Baijiu brewed from different raw materials were detected by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 22, 23, 20, 18 and 21 aroma-active substances were found in sorghum, wheat, non-glutinous rice, glutinous rice and corn Baijiu, respectively, mainly including esters, aldehydes and alcohols. The main aroma compounds identified were ethyl acetate, ethyl 2-methylbutyrate, 2-n-pentylfuran, ethyl caproate and ethyl octanoate. Nine dominant aroma compounds (with smell intensity equaling or exceeding 4) were detected in sorghum Baijiu, 7 in wheat, non- glutinous rice Baijiu, and corn Baijiu and 5 in glutinous rice Baijiu. The volatile components and aroma-active compounds identified in wheat Baijiu were more than those in the other Chinese Baijiu, and the compounds with high aroma intensity in sorghum Baijiu were more than those in the other Chinese Baijiu, and while those in glutinous rice Baijiu were the fewest. Sensory evaluation indicated that sorghum Baijiu scored highest in ester aroma and overall aroma balance. Wheat Baijiu was characterized mainly by ester aroma, corn Baijiu by corn-like and mellow aroma, and non-glutinous rice and glutinous rice Baijiu by refreshing mouthfeel.

Key words: raw material; Chinese Baijiu; gas chromatography-olfactometry-mass spectrometry; aroma-active compounds; sensory evaluation

中图分类号:

TS261.2

江伟，韦杰，李宝生，董建辉，王晓军，苏志华，韩兴林，皇甫洁，栾春光，郝建秦，王德良. 不同原料酿造单粮白酒风味物质特异性分析[J]. 食品科学, 2020, 41(14): 234-238.

JIANG Wei, WEI Jie, LI Baosheng, DONG Jianhui, WANG Xiaojun, SU Zhihua, HAN Xinglin, HUANGFU Jie, LUAN Chunguang, HAO Jianqin, WANG Deliang. Analysis of Characteristic Flavor Compounds in Single-Grain Chinese Baijiu Brewed from Different Raw Materials[J]. FOOD SCIENCE, 2020, 41(14): 234-238.

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不同原料酿造单粮白酒风味物质特异性分析

Analysis of Characteristic Flavor Compounds in Single-Grain Chinese Baijiu Brewed from Different Raw Materials

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