特香型年份酒香味物质初探

Investigation on the Flavoring Components of Site-flavor Age Liquor

利用气相色谱(GC)和高压液相色谱(HPLC)分析了不同贮存期的特香型酒的香味物质,并对酒样进行了感官品评。通过分析比较发现,不同贮存期的特香型酒香味成分变化较大。酯类物质中的乳酸乙酯,丙酸乙酯及醇类物质中的正丙醇、正丁醇,酸类物质中的乙酸、乳酸和丁酸的变化比较明显;另外乙醛和乙缩醛的变化也明显。感官品评结果表明,年份酒基贮存时间越长,口感越柔和,香味越纯正。

In the experiments, the flavoring components of Site-flavor liquor in different storage period were analyzed by GC and HPLC, and sensory evaluation was carried out at the same time. The results suggested that there was great difference in flavoring components of Site-flavor liquor in different storage period and the change was significant in ethyl lactate and ethyl propionate （ester compounds）, normal propyl alcohol and normal butanol （alcohol compounds）, acetic acid and lactic acid and butyric acid （acid compounds）, and acetaldehyde and aldehyde acetal. Sensory evaluation results suggested that longer storage of Site-flavor liquor led to better taste and purer liquor aroma.