不同贮酒容器对凤香型白酒风味物质的影响

doi:10.7506/spkx1002-6630-20210910-119

食品科学 ›› 2022, Vol. 43 ›› Issue (16): 285-293.doi: 10.7506/spkx1002-6630-20210910-119

不同贮酒容器对凤香型白酒风味物质的影响

刘丽丽，杨辉，荆雄，张亚芳，阎宗科，祁耀华，徐晨

（1.陕西科技大学食品与生物工程学院，陕西西安 710021；2.陕西西凤酒股份有限公司，陕西宝鸡 721000）

出版日期:2022-08-25 发布日期:2022-08-31
基金资助:
陕西省科技厅技术创新引导专项（2017CG-003）；陕西科技大学前沿科学技术研究院院企联合项目（210180175）

Effects of Different Storage Containers on Flavor Compounds in Feng-Flavor Baijiu

LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, YAN Zongke, QI Yaohua, XU Chen

(1. School of Food and Biology Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. Shaanxi Xifeng Liquor Co. Ltd., Baoji 721000, China)

Online:2022-08-25 Published:2022-08-31

摘要/Abstract

摘要： 为探索贮酒容器对凤香型白酒风味物质的影响，采用气相色谱法、顶空固相微萃取及气相色谱-质谱联用法和超高效液相色谱法，以新酒为对照，对酒海贮酒、陶坛贮酒、不锈钢罐贮酒及对照4 种酒样的风味物质进行分析。结果鉴定出酯类、醇类、酸类、醛酮类和酚类5 类组分；其中，新酒的风味物质种类最少，其总质量浓度最高（79 种、7 756 mg/L），酒海贮酒的风味物质种类较多，但其质量浓度最低（94 种、4 276 mg/L），而陶坛和不锈钢罐贮酒种类最多，均为96 种；其总质量浓度低于新酒而高于酒海贮酒（分别为5 957 mg/L和5 360 mg/L）。主成分分析及热图分析结果表明，不锈钢罐和陶坛贮酒在异戊醇、异丁醇、月桂酸乙酯、己酸-2-苯乙酯、己酸糠酯和乙缩醛等物质上具有较高的相关性，呈花香和果香的特征；酒海贮酒在十八酸乙酯、亚麻酸乙酯、苯乙醇和苯甲醛等物质上具有较高相关性，呈果香、甜香、蜜香和杏仁香特征。贮酒容器对贮酒中风味物质的影响可能与贮酒容器的透气性、释放过渡金属离子的性能以及对贮酒pH值的影响有关。

关键词: 贮酒容器；凤香型白酒；风味物质；气相色谱法；顶空固相微萃取-气相色谱-质谱联用法；超高效液相色谱法

Abstract: In order to explore the effects of storage containers on the volatile components of baijiu, gas chromatography (GC), headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), and ultra-high performance liquid chromatography (UPLC) were used to analyze the volatile components of baijiu stored in Jiuhai, a pottery jar and a stainless steel tank as well as fresh baijiu. Five classes of compounds, including esters, alcohols, acids, aldehydes, ketones and phenolics, were identified. The results showed that the fresh sample contained the smallest number (79) but largest amount (7 756 mg/L) of volatile components. Jiuhai stored sample contained a relatively large variety (94) but the least amount (4 276 mg/mL) of volatile components. The samples stored in the pottery jar and the stainless steel tank contained the largest number (96) of volatiles components, and the total amounts of volatile components in them were 5 957 mg/L and 5 360 mg/L, respectively, lower than those in the fresh sample but higher than those in the Juihai stored sample. Furthermore, principal component analysis (PCA) and heat map analysis showed that for the baijiu stored in the pottery jar and the stainless steel vessel, there was a high correlation among isoamyl alcohol, isobutanol, ethyl laurate, hexanoic acid-2-phenyl ethyl ester, furfuryl hexanoate and acetal, which have flowery and fruity aroma characteristics. However, the Jiuhai-stored baijiu showed a strong correlation among ethyl octadecanoate, ethyl linolenic acid, ethyl tetradecanoate, phenyl ethanol, and benzaldehyde, which have flowery, fruity, honey-like and almond-like aroma characteristics. The effects of storage containers on the volatile components in stored baijiu may be related to the gas permeability and the transition metal ion-releasing capacity of the storage containers and the pH change during baijiu storage.

Key words: storage container; Feng-flavor baijiu; flavor compounds; gas chromatography; headspace solid-phase microextraction-gas chromatography-mass spectrometry; ultra-high performance liquid chromatography

中图分类号:

TS262.3

刘丽丽，杨辉，荆雄，张亚芳，阎宗科，祁耀华，徐晨. 不同贮酒容器对凤香型白酒风味物质的影响[J]. 食品科学, 2022, 43(16): 285-293.

LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, YAN Zongke, QI Yaohua, XU Chen. Effects of Different Storage Containers on Flavor Compounds in Feng-Flavor Baijiu[J]. FOOD SCIENCE, 2022, 43(16): 285-293.

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不同贮酒容器对凤香型白酒风味物质的影响

Effects of Different Storage Containers on Flavor Compounds in Feng-Flavor Baijiu

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