浓香型白酒异嗅味-糠味物质解析
Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu
倪兴婷 1孙细珍 1刘怀臣 2陈杰 2黄李娅 2熊亚青 1李强 1张帆 1张雪元1
作者信息
- 1. 劲牌有限公司,湖北 黄石 435100
- 2. 宜宾南溪酒业有限公司,四川 宜宾 644100
- 折叠
摘要
为解析浓香型白酒异嗅味-糠味物质,该研究按照相关国标对正常和糠味原酒进行感官评价,利用气质联用(GC-MS)和气相色谱-嗅闻-质谱(GC-O-MS)技术检测正常和糠味原酒中挥发性风味物质,采用偏最小二乘判别分析(PLS-DA)构建模型,利用香气活度值(OAV)及变量重要性投影(VIP)值筛选重要香气化合物及造成正常和糠味原酒差异的重要潜在标记物,并通过香气添加与缺失试验确认糠味物质.结果表明,与正常原酒相比,糠味原酒中糠味香气属性较强,窖香、糟香、陈香、酸香等香气属性较弱.正常和糠味原酒中共检出135种挥发性风味物质,其中重要香气化合物(OAV＞1)共64种,通过PLS-DA筛选出导致正常与糠味浓香型白酒差异的重要潜在标记物(VIP＞1)32种.香气添加与缺失试验结果显示,土味素、丁二酸二乙酯和苯甲酸乙酯的共同作用是导致浓香型白酒糠味的主要原因.
Abstract
In order to analyze the off-flavor-bran flavor substances in strong-flavor(Nongxiangxing)Baijiu,the sensory evaluation of normal and bran flavor raw liquor was conducted according to the relevant national standards,and the volatile flavor substances in normal and bran flavor raw liquor were detected by gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactory-mass spectrometry(GC-O-MS)technology,and using partial least square-discriminant analysis(PLS-DA)to establish model.Important aroma compounds and important potential markers for the dif-ference between normal and bran flavor raw liquor were screened using odor activity value(OAV)and variable importance in the projection(VIP)values,and the bran flavor substances were identified by aroma addition and omission tests.The results showed that the aroma of bran flavor in bran raw liquor were stronger compared with normal raw liquor,but the pit aroma,grains aroma,aging aroma and sour aroma were weaker.A total of 135 volatile fla-vor substances were detected in normal and bran raw liquor,including 64 important aroma compounds(OAV＞1),and 32 important potential markers(VIP＞1)causing the difference between normal and bran flavor of strong-flavor Baijiu were screened out by PLS-DA.The results of aroma addition and omission tests showed that the main cause of bran flavor of strong-flavor Baijiu was the interaction of soil flavin,diethyl succinate and ethyl benzoate.
关键词
浓香型白酒/感官评价/挥发性风味物质/糠味物质/化学计量学Key words
strong-flavor Baijiu/sensory evaluation/volatile flavor substances/bran flavor sbustances/chemometrics引用本文复制引用
基金项目
湖北省自然科学基金项目(2022CFB137)
出版年
2024
NETL
NSTL
万方数据