粳高粱和糯高粱酿造的川法小曲白酒风味物质差异分析

Analysis on the difference of flavor substances in Sichuan-style Xiaoqu Baijiu brewed by japonica sorghum and glutinous sorghum

中文关键词:  粳高粱  糯高粱  川法小曲白酒  发酵特性  风味物质

英文关键词:japonica sorghum  glutinous sorghum  Sichuan-style Xiaoqu Baijiu  fermentation characteristics  flavor substances

中文摘要:

      目的 解析粳高粱和糯高粱酿造的川法小曲白酒风味物质差异。方法 对发酵过程酒醅理化指标和出酒率进行了检测分析, 利用顶空固相微萃取气相色谱质谱联用法(headspace solid phase microextraction coupled with gas chromatography-mass spectrometry, HS-SPME-GC-MS)、氢火焰气相色谱法(gas chromatography flame ionization detector, GC-FID)、偏最小二乘判别分析(partial least squares discriminant analysis, PLS-DA)结合感官评定分析了基酒挥发性风味物质。结果 糯高粱原料出酒率极显著高于粳高粱(P<0.01); HS-SPME-GC-MS共检测出39种物质, 主要为酯类和醇类物质; 粳高粱发酵基酒中异丁醇、异戊醇和乙醛含量显著高于糯高粱发酵基酒(P<0.05, P<0.01), 糯高粱发酵基酒中乙酸乙酯和乙酸含量显著高于粳高粱发酵基酒(P<0.05, P<0.01)。结论 出酒率和主要风味物质的差异都表明糯高粱酿造的小曲酒优于粳高粱。

英文摘要:

      Objective To analyze on the difference of flavor substances in Sichuan-style Xiaoqu Baijiu brewed by japonica sorghum and glutinous sorghum. Methods The physicochemical indicators and yield of the fermented mash during the fermentation process were detected and analyzed using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography flame ionization detector (GC-FID), and other methods partial least squares discriminant analysis (PLS-DA) combined with sensory evaluation was used to analyze the volatile flavor compounds in base liquor. Results The alcohol production rate of glutinous sorghum raw materials was significantly higher than of japonica sorghum (P<0.01); HS-SPME-GC-MS detected a total of 39 substances, mainly esters and alcohols; the content of isobutanol, isoamyl alcohol, and acetaldehyde in the fermented base liquor of glutinous sorghum was significantly higher than that in the fermented base liquor of glutinous sorghum (P<0.05, P<0.01), while the content of ethyl acetate and acetic acid in the fermented base liquor of glutinous sorghum was significantly higher than that in the fermented base liquor of japonica sorghum (P<0.05, P<0.01). Conclusion From the differences in alcohol yield and main flavor substances compounds, it is shown that the Xiaoqu liquor made from glutinous sorghum was better than that of japonica sorghum.