多元化学计量学结合感官组学探究4-乙基愈创木酚对浓香型白酒的香气影响机制
The Mechanism of the Effect of 4-Ethylguaiacol on the Aroma of Nongxiangxing Baijiu by Multivariate Metrology Combined with Sensoromics
张春生 1赵志刚 1王士敏 1孙玉玲 1张文然1
作者信息
- 1. 承德乾隆醉酒业有限责任公司,河北承德 067400
- 折叠
摘要
利用多元化学计量学与感官组学方法,探讨4-乙基愈创木酚对浓香型白酒香气属性的影响.结果表明,添加4-乙基愈创木酚会显著影响白酒中醇类、酸类和酯类成分的浓度,进而改变白酒的整体香气特性,其中果香和花香特征的增强,为白酒的风味层次和复杂性提供了新的维度.本研究不仅可以为白酒香气调控提供科学依据,还可为未来白酒生产和品质改进提供重要参考.
Abstract
Multivariate ecometrics and sensoromics methods were used to investigate the effect of 4-ethylguaiacol on the aroma attributes of Nongxiangxing Baijiu.The results showed that the addition of 4-ethylguaiacol significantly affected the concentration of alcohols,acids and esters in Baijiu,and then changed the overall aroma characteristics of Baijiu,among which the enhancement of fruity and floral aroma characteristics provided a new dimension for the flavor level and complexity of Baijiu.This study can not only provide a scientific basis for the aroma control of Baijiu,but also provide an important reference for the future production and quality improvement of Baijiu.
关键词
4-乙基愈创木酚/浓香型白酒/香气特性/化学计量学Key words
4-ethylguaiacol/Nongxiangxing Baijiu/aromatic properties/chemometrics引用本文复制引用
出版年
2024
NETL
NSTL
万方数据