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。
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 difference 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 flavor 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.
作者
倪兴婷
孙细珍
刘怀臣
陈杰
黄李娅
熊亚青
李强
张帆
张雪元
NI Xingting;SUN Xizhen;LIU Huaichen;CHEN Jie;HUANG Liya;XIONG Yaqing;LI Qiang;ZHANG Fan;ZHANG Xueyuan(Jing Brand Co.,Ltd.,Huangshi 435100,China;Yibin Nanxi Distillery Co.,Ltd.,Yibin 644100,China)
出处
《中国酿造》
CAS
北大核心
2024年第7期41-49,共9页
China Brewing
基金
湖北省自然科学基金项目(2022CFB137)。
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
strong-flavor Baijiu
sensory evaluation
volatile flavor substances
bran flavor sbustances
chemometrics
