摘要
采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用技术对两酱香酒厂(H、G厂)酒曲、第四轮次窖内酒醅的挥发性成分进行检测,并进行主成分分析(PCA),探讨酒厂间酒曲、窖内酒醅风味物质的差异及酒曲与窖内酒醅挥发性成分的关系。结果表明,在酒曲、窖内酒醅中共检测到105种挥发性成分,共性成分为4种。H酒曲以烷烃类为主,G酒曲则以醇、吡嗪类为主,共性成分为8种。H、G窖内酒醅均以醇、酯类为主要风味物质,共性成分为23种,但上层酒醅的主要酯类物质不同,下层酒醅的醇酯比相差较大。两酒厂的酒曲挥发性成分相近;窖内酒醅上层挥发性风味成分相似度高,窖内酒醅下层具有差异性;酒曲和酒醅样的挥发性成分具有较大差异。
The volatile components in the Jiuqu and the fourth rounds fermented grains in the pits from two sauce-flavor distilleries(H and G)were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology,and analyzed by principal component analysis(PCA).The differences and relationships of the flavour components in the Jiuqu and the fermented grains in the pits from two sauce-flavor distilleries were studied.The results showed that a total of 105 kinds of volatile components were detected from the Jiuqu and the fermented grains in the pits,and there were 4 kinds of common components.The main flavour components were alkanes in the Jiuqu of H distillery and were alcohols and pyrazines in the Jiuqu of G distillery,and there were 8 kinds of common components in the Jiuqu of two distilleries.The main flavour components in the fermented grains in the pits from H and G distilleries both were alcohols and esters,and there were 23 kinds of common components among them.However,the main ester substances in the upper layers of fermented grains from H and G distilleries were different,and the ratios of alcohols and esters in the lower layers of fermented grains from H and G distilleries were quite different.The volatile flavour components in the Jiuqu from two distilleries were similar;the volatile flavour components in the upper layers of fermented grains from two distilleries were similar,but were quite different in the lower layers of fermented grains from two distilleries;the volatile flavour components in the Jiuqu and fermented grains in the pits had great differences.
作者
杨萍
胡萍
樊敏
谢垚垚
袁再顺
田亚
孙利林
YANG Ping;HU Ping;FAN Min;XIE Yaoyao;YUAN Zaishun;TIAN Ya;SUN Lilin(College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《中国酿造》
CAS
北大核心
2018年第11期166-171,共6页
China Brewing
基金
国家自然科学基金项目(31460444)
关键词
酱香型白酒
酒曲
酒醅
挥发性风味物质
主成分分析
sauce-flavor Baijiu
Jiuqu
fermented grains
volatile flavour components
principal component analysis