摘要
对创新香型清酱香型白酒成品酒及基酒的挥发性风味组分进行研究,应用顶空固相微萃取、液液微萃取结合气相色谱-质谱分析清酱香型白酒中主要的香气化合物组分.结果表明:清酱香型白酒中总酯含量高,赋予酒体花香、果香明显,香气幽雅、舒适的香气特征;杂醇油低,只占总醇的7.3%;总酸含量适中,可平衡呈味、丰富后味悠长.重要风味成分有辛酸乙酯、2-甲基丁酸乙酯、丙酸乙酯、乙酸异戊酯(乙酸-3-甲基丁酯)、二甲基三硫、戊酸乙酯、庚酸乙酯、2-甲基丁醇、异戊酸乙酯(3-甲基丁酸乙酯)、4-乙基愈疮木酚、异戊醛(3-甲基丁醛)、己酸乙酯、丁酸乙酯、癸酸乙酯、苯乙酸乙酯、壬酸乙酯、月桂酸乙酯、乙酸-2-苯乙酯.酒体风格特征融合了清香、酱香风格之精华,更易被广大消费者接受.
In this paper, the volatile flavor components of base and finished Fen-Maotai-flavored liquors were studied. The main aroma compounds were analyzed by headspace solid phase microextraction (HS-SPME) or liquid-liquid microextraction (LLME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that Fen-Maotaiflavored liquor contained abundant amounts of esters, imparting a floral and fruity aroma that was elegant and comfortable to the liquor. The liquor contained a very low amount of fusel oil, only 7.3% as compared to the total alcohols;the total acid content was moderate, which balanced the taste and enrich the aftertaste. The important flavor components identified included ethyl octanoate, ethyl 2-methylbutyrate, ethyl propionate, isoamyl acetate (3-methylbutyl acetate), dimethyl trisulfide, ethyl valerate, ethyl heptanoate, 2-methylbutanol, ethyl isovalerate (ethyl 3-methylbutanoate), 4-ethyl guaiacol, isovaleraldehyde (3-methylbutanal), ethyl hexanoate, ethyl butyrate, ethyl decanoate, ethyl phenylacetate, ethyl decanoate, ethyl laurate, and 2-phenylethyl acetate. The liquor integrated the essence of Fen and Maotai style, making it easier for consumers to accept.
作者
马宇
黄永光
MA Yu;HUANG Yongguang(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,College of Brewery and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第20期241-248,共8页
Food Science
基金
贵州省科技支撑计划项目（201742920301120418）
贵州省重点基金项目（黔科合基础[2017]1405）
贵州省科技平台及人才团队计划项目（黔科合平台人才[2016]5637）
贵州省科技重大专项(黔科合重大专项字[2015]6012)
关键词
清酱香型白酒
风味
香气特征
气相色谱质谱
香气活力值
Fen-Maotai-flavored liquor
flavor
aroma characteristics
gas chromatography-mass spectrometry
odor activity value
作者简介
第一作者:马宇(1993-)(ORCID:0000-0003-3367-2180),女,硕士研究生,研究方向为白酒风味与风格特征、酒体活性功能成分。E-mail:704698111@qq.com;通信作者:黄永光(1976-)(ORCID:0000-0002-6170-7718),男,研究员,博士,研究方向为酿酒微生物、酿酒工艺及酒体品质。E-mail:772566120@qq.com.
