两广地区8种大米酿制市售低度白酒的风味物质比对

Comparison of flavor substances of 8 kinds of low-alcohol rice making liquors collected from Guangdong and Guangxi markets

中文关键词:  米香型白酒  豉香型白酒  电子鼻  气相色谱法  液相色谱法  气相色谱-质谱法  风味物质

英文关键词:rice-flavor liquor  chixiang-flavor liquor  electronic nose  gas chromatography  liquid chromatography  gas chromatography-mass spectrometry  flavor substance

中文摘要:

      目的 明确两广地区市售大米酿制低度白酒的风味差异。方法 采用气相色谱法、液相色谱法、气相色谱-质谱法和电子鼻, 分别对8种低度白酒(5种米香、2种豉香型白酒和1种韩国烧酒)进行香气物质、乳酸和整体风味定量比对。结果 韩国烧酒的主要风味物质及含量明显低于国产酒(P<0.05); 国产低度白酒间的主要风味物质分布差异也较大, 如醇(不含β-苯乙醇)酯比0.4~2.5、酯酸比0.20~0.51、乳酸乙酯:乙酸乙酯1.0~3.1、乳酸:乙酸0.66~2.01、β-苯乙醇23.6~51.4 mg/L; 在8个样品中共检出96种化合物, 再次确认了韩国烧酒风味组成简单与国产酒之间存在明显风味差异; 从国产酒鉴定出共有的6种醛、5种醇、1种酮、22种酯; 在2个豉香型样品中除鉴定出已知的特征烯醛、二元酸二乙酯外, 还检出苯甲酸异丁酯、反-2-辛烯酸乙酯、甲酸庚酯3种特有成分; 电子鼻分析显示硫化合物、烷类、氮氧化合物应是区分白酒的主要特征风味物质。结论 本研究证实了国产大米酿制的低度白酒间的风味存在较大差异, 为将来利用风味分析定向优化市售低度白酒提供了前期数据支持。

英文摘要:

      Objective To clarify the difference of flavor of low alcohol Baijiu rice produced in Guangdong and Guangxi provinces. Methods The aroma, lactic acid and overall flavor of 8 kinds of low alcohol Baijiu (5 kinds of rice-flavor, 2 kinds of soy flavor Baijiu and 1 kind of Korean spirits) were compared by gas chromatography, liquid chromatography, gas chromatography-mass spectrometry and electronic nose respectively. Results The main flavor substances and contents of Korean Shaojiu were significantly lower than those of domestic liquor (P<0.05); the distribution of main flavor compounds in domestic Baijiu liquor was also different, such as alcohol (excluding β-phenylethanol) ester ratio 0.4?2.5, ester acid ratio 0.20?0.51, ethyl lactate:ethyl acetate 1.0-3.1, lactic acid:acetic acid 0.66?2.01 and β-phenylethanol 23.6-51.4 mg/L; a total of 96 kinds of compounds were detected in 8 samples, which confirmed that there were obvious flavor differences between Korean Shaojiu and domestic wine; 6 kinds of aldehydes, 5 kinds of alcohols, 1 kind of ketone and 22 kinds of esters were identified from domestic wine; in addition to the known characteristic enoaldehyde and diethyl dibasic acid, 3 kinds of unique components were also detected in the 2 soy flavor samples: Isobutyl benzoate, ethyl trans-2-octenoate and heptylformate; electronic nose analysis showed that sulfur compounds, alkanes and nitrogen oxides should be the main flavor compounds in Baijiu. Conclusion This survey study demomstrates that there are great differences in flavor between domestic lower alcohol Baijiu made from rice, which provides preliminary early data support for the future optimization of low alcohol liquor by using flavor analysis.