发酵蒸馏酒基液呈味物质的分析及在饮料调配中应用研究

Analysis of Flavouring Material of Concentrated Foundation Liquid of Fermenting and Distilling Wine and Seasoning Technology in Preparation Processing of the Beverage

以威士忌液体发酵蒸馏酒基液浓缩液为原料,采用CHCl2萃取浓缩液中的呈味物质,对其呈味物质进行GC-MS分析。结果表明:呈味物质包括69种化合物,其中主要呈味物质为2,3-丁二醇、乙醇、苯乙醇、2,5-己二醇、癸酸乙酯、月桂酸乙酯、3-甲基丁酸和糠醛等36种。在饮料配方中加入该浓缩液,通过调整糖酸比,制作的饮料酸甜可口、风味独特。单因素及正交试验结果表明:在甜味剂添加量为6%,酸味剂添加量为0.03%,香兰素添加量为0.01%的基础上,浓缩液的添加量为0.5%,此时感官风味最好。经GC-MS分析此风味饮料中呈味物质共包括30种化合物,主要成分为香草醛、2,3-丁二醇、乙醇、苯乙醇、乙酸乙酯、癸酸乙酯、糠醛、苯甲醛,此风味饮料保留了19种原浓缩液的风味物质。

Concentrated foundation liquid of fermenting and distilling wine of whisky as the research object. Flavouring materials were extracted by solvent extraction. According to the analysis of GC/MS, 69 components were identified. The main components were Ethyl alcohol,2,3-Butanediol,Phenylethyl Alcohol,2,5-Hexanediol,Decanoic acid,ethyl ester,Dodecanoic acid,ethyl ester,3-methylbutanoic acid,Furfural.etc. a total of 36. adding the concentrate in the beverage, and adjusting the sugar and acid ratio make the sweet and delicious beverage. The single factor and orthogonal experiment results indicated： In sweeteners, adding amount was 6%,citric acid content was 0.03%, vanillin content of 0.01%, on the basis of concentrate adding amount of 0.5%, the sensory flavor is the best. According to the analysis of GC/MS, 30 components were identified in the flavor drink. The main componets were Vanillin,2,3 -Butanediol,Ethyl alcohol,Phenylethyl Alcohol,Ethyl Acetate,Decanoic acid,ethyl ester,Furfural, Benzaldehyde. The specialty drinks retain a concentrate of 19 species of the original flavor.