首页|酱香型白酒中油味缺陷酒的感官特性及特征风味物质分析

酱香型白酒中油味缺陷酒的感官特性及特征风味物质分析

扫码查看
原文链接
  • 万方数据
  • 维普
以油味缺陷和正常风味酱香型白酒为研究对象,利用感官定量描述分析法(QDA)、气相色谱-氢火焰离子化检测法(GC-FID)、高效液相色谱法(HPLC)、液相色谱-质谱联用仪法(LC-MS)研究了其感官特性和风味成分.结果表明,油味酒样的油味突出,曲香、花果香、甜香、陈香和酸味均低于正常酒样;对酒样中的81种主要风味成分进行准确定量分析,油味酒样的风味物质总含量略低于正常酒样,2种酒样间风味成分的量比关系存在差异;正交偏最小二乘判别分析(OPLS-DA)对2种酒样进行分类,根据变量重要性投影值(VIP)筛选出30种关键差异物质,亚油酸、亚油酸乙酯、油酸、乙偶姻、2,3-丁二酮等是构成酒体呈油味缺陷特征的重要因子.本研究为白酒异味成分分析及质量控制提供了方法借鉴和理论依据.
Analysis of Sensory Properties and Characteristic Flavor Substances of Jiangxiang Baijiu with Oil Flavor
Normal Jiangxiang Baijiu and Jiangxiang Baijiu with oil flavor were taken as the research objects,and their sensory proper-ties and flavor components were studied by sensory quantitative descriptive analysis(QDA),gas chromatography-hydrogen flame ion detection(GC-FID),high performance liquid chromatography(HPLC),and liquid chromatography-mass spectrometry(LC-MS).The results showed that the Jiangxiang Baijiu with oil flavor had prominent oil flavor,and its Daqu aroma,floral and fruity aroma,aging aroma,sweetness and sourness were all lower than those of the normal Jiangxiang Baijiu.81 main flavor components in the samples were quantitatively analyzed,and the total content of flavor substances in the samples with oil flavor were slightly lower than that in the normal samples.There were differences in the relative ratio of the quantity of flavor components between the two kinds of sam-ples.Orthogonal partial least squares discriminant analysis(OPLS-DA)could be used to identify the two kinds of samples.30 key dif-ferential substances were screened out based on the variable importance in the projection(VIP)values.Linoleic acid,ethyl linoleate,oleic acid,acetoin,and 2,3-butanedione were the important factors that constituted the oil flavor of Baijiu.This study has provided methodological reference and theoretical basis for the analysis of off-flavor compounds and the quality control of Baijiu.

Jiangxiang Baijiuoil flavorsensory quantitative descriptive analysischaracteristic flavor substancesorthogonal partial least squares discriminant analysis

罗兰、黄张君、戴秋涟、罗雪、马龙、吴奇霄、余松柏、冯治平、沈才洪

展开 >

四川轻化工大学生物工程学院,四川宜宾 643000

泸州品创科技有限公司/国家固态酿造工程技术研究中心,四川泸州 646000

泸州老窖股份有限公司,四川泸州 646000

酱香型白酒 油味 感官定量描述分析 特征风味物质 正交偏最小二乘判别分析

四川省固态酿造技术创新中心建设项目泸州老窖股份有限公司科技项目

2021ZYD01022023NB02

2024

10.13746/j.njkj.2024024

酿酒科技
中国酿酒信息中心 贵州省轻工科学研究所

酿酒科技

CSTPCD
影响因子：0.589
ISSN：1001-9286
年,卷(期)：2024.(3)
  • 25