天津酱香白酒不同轮次酒风味解析

Flavor analysis of different rounds liquors of Tianjin sauce-flavor Baijiu

中文关键词:  轮次酒  气相色谱-质谱联用法  香气活性值  感官审评  电子鼻  偏最小二乘法

英文关键词:sauce-flavor Baijiu  rounds liquor  gas chromatography-mass spectrometry  aroma activity value  sensory evaluation  electronic nose  partial least squares

中文摘要:

      目的 了解天津酱香白酒不同轮次酒的风味物质和感官风味特征。方法 采用顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)与气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)分析酒样的挥发性成分, 香气活性值(odor activity value, OAV)法筛选其关键香气化合物, 感官审评分析其风味特征, 采用电子鼻区分酒样, 偏最小二乘法(partial least squares, PLS)分析关键香气化合物和感官风味特征的关系。结果 GC-MS共鉴定出119种挥发性成分, 其中, 1~7轮次酒分别鉴定出89、91、91、97、97、104、105种。利用OAV在不同轮次酒中分别筛选出33、31、32、32、32、43和39种关键香气化合物。感官审评得出最主要的风味特征为粮食香、醇香、酱香、酸香和窖底香, 电子鼻区分识别指数达到81。1轮次酒与粮食香具有很好的关联性, 2、3、4轮次酒与窖底香和醇香具有良好相关性, 5轮次酒与酱香和酸香相关性较大, 6、7轮次酒与果香、花香、焦烤香相关。结论 本研究获得了天津酱香白酒不同轮次酒的风味物质和感官风味特征信息, 可为天津酱香白酒的勾调优化提供指导。

英文摘要:

      Objective To investigate the flavor substances and sensory flavor characteristics of different rounds of Tianjin sauce-flavor Baijiu. Methods Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile components of liquor samples, odor activity value (OAV) was used to screen key aroma compounds, sensory review was used to analyze flavor characteristics, electronic nose was used to distinguish liquor samples, and partial least squares (PLS) was used to analyze the relationship between key aroma compounds and sensory flavor characteristics. Results A total of 119 volatile components were identified by GC-MS, of which 89, 91, 91, 97, 97, 104 and 105 were identified in rounds 1 to 7 of the liquor, and 33, 31, 32, 32, 32, 43 and 39 kinds of key aroma compounds were screened by the OAV method in different rounds of liquor samples, respectively. The sensory review yielded the most dominant odor characteristics as grain, mellow, soy, sour and cellar bottom aromas, with an electronic nose differentiation recognition index of 81. Round 1 had good correlation with grain aromas, rounds 2, 3 and 4 had good correlation with cellar bottom and mellow aromas, round 5 had high correlation with soy and sour aromas, and rounds 6 and 7 were correlated with fruit, floral and burnt roast aromas. Conclusion This study has obtained the information on flavor substances and sensory flavor characteristics of different rounds of Tianjin sauce-flavor Baijiu, which can provide guidances for the optimization of Tianjin sauce-flavor Baijiu.