摘要
通过在空白样品中添加乙醛、乙缩醛、正丙醇,主要对乙醛+正丙醇、乙缩醛+正丙醇、(乙醛+乙缩醛)+正丙醇三个组合进行定量分析,采取公司内部白酒品评组暗评方式对酒样进行品评打分,并对比实际检测结果,得出产生醛杂味的乙醛、乙缩醛、正丙醇的含量,为清香型白酒分级标准的优化提供依据。结果显示正丙醇的烘托值可确定为150 mg/100 mL,同时确定了乙醛、乙缩醛的取值,具体为:乙醛80 mg/100 m L+正丙醇150 mg/100 mL、乙缩醛65 mg/100 mL+正丙醇150 mg/100 mL、乙醛85 mg/100 mL+乙缩醛60 mg/100 m L+正丙醇150 mg/100 mL醛杂味明显。
In this experiment,by adding acetaldehyde,acetal and n-propanol into blank samples,the combinations of acetaldehyde+n-propanol,acetal+n-propanol and(acetaldehyde+acetal)+n-propanol were analyzed quantitatively.A Baijiu tasting group was or-ganized to evaluate and score the liquor samples,and the results were compared with the test results.The contents of acetaldehyde,ac-etal and n-propanol that would produce the aldehyde taste were obtained,which could provide basis for optimizing the classification standard of Qingxiang Baijiu.The results showed that the background value of n-propanol was 150 mg/100 mL.The aldehyde taste was obvious in the following situations:acetaldehyde 80 mg/100 mL+n-propanol 150 mg/100 mL,acetal 65 mg/100 mL+n-propa-nol 150 mg/100 mL,acetaldehyde 85 mg/100 mL+acetal 60 mg/100 mL+n-propanol 150 mg/100 mL.
作者
倪书干
罗高建
朱美玲
NI Shugan;LUO Gaojian;ZHU Meiling(Jing Brand Co.Ltd.,Daye,Hubei 435100,China)
出处
《酿酒科技》
2023年第11期116-122,共7页
Liquor-Making Science & Technology
关键词
清香型白酒
醛杂味
乙醛
乙缩醛
正丙醇
Qingxiang Baijiu
aldehyde taste
acetaldehyde
acetal
n-propanol
作者简介
倪书干(1980-),男,高级工程师,本科,研究方向为白酒酿造、白酒产品开发,E-mail:nishugan2003@163.com。
