基于风味交互作用的浓香型白酒关键风味物质探究

Research on key flavor substances of Nongxiangxing Baijiu based on flavor interaction

中文关键词:  白酒  挥发性风味  风味交互作用分析  感官组学

英文关键词:Baijiu  volatile flavor  flavor interaction  sensomics

中文摘要:

      目的 探究浓香型白酒中关键风味物质对酒体香气交互表达的影响程度。方法 基于香气活性值及香气表达强度筛选出18种关键风味物质配制基酒, 另选取18种关键风味物质分别作为变量进行重组缺失实验, 通过数据预处理及耦合计算进行综合评价, 进而利用多元化学计量学结合现代风味感官组学筛选出在白酒中起重要作用的关键风味因子。结果 乙酸乙酯、丁醇、己酸乙酯、乙酸、糠醛等有很强的风味贡献度, 风味物质的感官评价指数与质量浓度均呈正相关。不同微量成分之间通过系列复杂的协调作用实现相互平衡。结合风味感官组学实验发现, 陈香、窖香之间具有协同效应, 而青草香与醇香之间表现拮抗效应。结论 丁醇、己酸乙酯等物质可作为调整白酒风格品质的首选物质, 为进一步改善白酒生产工艺, 提升白酒功能品质提供一定基础。

英文摘要:

      Objective To explore the influence degree of key flavor substances in Nongxiangxing Baijiu on the interactive expression of aroma. Methods Based on the odor activity value and aroma expression intensity, 18 kinds of key flavor substances were selected to prepare base liquor, and another 18 kinds of key flavor substances were selected as variables for recombination deletion experiment. Comprehensive evaluation was conducted through data preprocessing and coupling calculation, and key flavor factors which played important roles in Baijiu were screened out by combining multivariate statistical analysis with modern sensory evaluation. Results Ethyl acetate, butanol, ethyl caproate, acetic acid and furfural had a strong contribution to flavor, and the sensory evaluation index of flavor substances was positively correlated with mass concentration. Different trace components achieve mutual balance through a series of complex coordination interactions. Based on the sensomics experiment of flavor, it was found that there was a significant positive correlation between aging aroma and cellar aroma multiple times, while there was an antagonistic effect between grass aroma and mellow aroma. Conclusion Substances such as butanol and ethyl hexanoate can be preferred as adjusting materials for improving the quality of Baijiu style, providing a certain basis for further improvement of Baijiu production technology and the enhancement of Baijiu functional quality.