不同品饮温度下虔酒香气组成及感官特征差异研究
Difference of aroma composition and sensory characteristics of Qianjiu at different drinking temperature
李晨 1王显焕 2张治刚 2张晓娟 1王成新 2王龙 2许正宏1
作者信息
- 1. 江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡 214122
- 2. 赣州虔酒酒业有限公司,江西龙南 341700
- 折叠
摘要
该研究采用顶空-气相色谱-质谱联用(HS-GC-MS)法解析赣州虔酒在不同品饮温度下的挥发性风味物质组成,通过电子舌采集味觉指标,并结合感官品评分析不同温度下酒体表现.结果表明,温度在20～25℃时,各类挥发性化合物较协调;电子舌检测结果显示,温度在18℃时,甜度显著更高,苦、涩等指标都较弱,整体味觉指标轮廓最佳.结合感官评分结果,综合认为赣州虔酒在18～20 ℃时,酒体风味均衡,酱酒风格突出,品饮最佳.该结果对其他酱香型白酒在不同品饮温度下风味物质挥发特点及品饮感官特征的研究具有借鉴意义,为酱酒新型饮用方法提供参考依据.
Abstract
In this study,the compositions of volatile flavor substances of Jiangxi Qianjiu at different drinking temperature were analyzed by headspace-gas chromatography-mass spectrometry(HS-GC-MS).The taste indexes were collected by electronic tongue,and the performance of the liquor body was analyzed by sensory evaluation.The results showed that the various flavor compounds were coordinated at 20-25 ℃.The electronic tongue analysis results showed that when drinking temperature was 18 ℃,sweetness was significantly higher,bitter,astringent and other indicators were weaker,and the overall taste index contour was the optimal.Combined with the results of sensory evaluation,it was concluded that the liquor body is harmonious,the flavor was balanced,the characteristic aroma of sauce-flavor(Jiangxiangxing)Baijiu was prominent,and the optimal tasting temperature was 18-20 ℃.The results provided basic information for the study of the volatilization characteristics of flavor substances and sensory characteristics of other sauce-flavor Baijiu at different drinking temperature,and provided a basis for a new drinking method of sauce-flavor Baijiu.
关键词
酱香型白酒/品饮温度/顶空-气相色谱-质谱联用/电子舌/挥发性风味物质/感官特征Key words
sauce-flavor Baijiu/drinking temperature/headspace-gas chromatography-mass spectrometry/electronic tongue/volatile flavor substances/sensory characteristics引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据