不同制曲方式对豉香型白酒酒曲生产过程中挥发性风味成分的影响

Effects of different Qu making methods on volatile flavor components in the production of Chi-flavor liquor Qu

中文关键词:  豉香型白酒  传统制曲  机械制曲  挥发性风味成分  差异性分析

英文关键词:Chi-flavor liquor  traditional production processes of Qu  mechanical production processes of Qu  volatile flavor components  variance analysis

中文摘要:

      目的 探究不同制曲方式下豉香型白酒酒曲风味变化的差异。方法 采用顶空固相微萃取-气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)对豉香型白酒传统制曲和机械制曲过程的酒曲中挥发性物质进行检测分析, 结合香气活力值(odor activity value, OAV)和正交偏最小二乘法判别分析(orthogonal partial least squares-discriminant analysis, OPLS-DA)模型对比找出关键差异性风味物质。结果 在传统制曲和机械制曲过程中分别检测出70种和69种挥发性风味物质, 在传统制曲中酯类、醇类等挥发性风味物质含量明显较机械制曲高, 而机械制曲中醛类、酮类、酚类和烃类物质含量较高。从传统制曲和机械制曲中分别筛选出24种和21种关键香气物质, 具有显著性差异的物质共有23种, 与关键风味相关的物质有8种, 传统制曲比机械制曲含量高的有庚酸乙酯、肉豆蔻酸乙酯、亚油酸乙酯、月桂酸乙酯、辛酸乙酯、癸酸乙酯、壬酸乙酯、水杨酸甲酯、苯甲酸乙酯等物质。结论 不同制曲方法的酒曲风味有显著差异, 传统制曲的关键挥发性风味物质含量更高更丰富。

英文摘要:

      Objective To investigate the differences in flavor variation of Chi-flavor liquor Qu under different Qu production methods. Methods Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and analyze volatile substances in the traditional and mechanical production processes of Chi-flavor liquor Qu. The odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA) models were used to identify the key differential flavor substances. Results A total of 70 and 69 kinds of volatile flavor substances were detected in the traditional and mechanical production processes of Qu, respectively, and the content of volatile flavor substances such as esters and alcohols was significantly higher in the traditional production processes of Qu than in the mechanical production processes of Qu, while the content of aldehydes, ketones, phenols and hydrocarbons was higher in the mechanical production processes of Qu. A total of 24 and 21 kinds of key aroma substances were selected from traditional and mechanical production processes of Qu, respectively. There were 23 kinds of substances with significant differences and 8 kinds of substances related to key flavor, traditional production processes of Qu had higher content than mechanical production processes of Qu, including ethyl heptanate, ethyl myristate, ethyl linoleate, ethyl laurate, ethyl octanoate, ethyl decanoate, ethyl nonanoate, methyl salicylate, ethyl benzoate and other substances. Conclusion There are significant differences in the flavor of the liquor Qu from different Qu making methods, with the traditional production processes of Qu having a higher and richer content of key volatile flavor substances.