不同酒龄传统绍兴黄酒的特征风味物质分析

Analysis of Characteristic Flavor Substances of Traditional Shaoxing Rice Wines of Different Ages

以1、3、5、8 a陈和10 a陈传统绍兴黄酒为原料,测定其挥发性风味物质、有机酸和游离氨基酸组分和感官特征。黄酒香气活力值大于1的挥发性风味物质与香气描述性感官评分的主成分分析结果表明,低年份传统绍兴黄酒较为醇香,主要特征挥发性风味物质为苯乙醇、苯乙醛。高年份传统绍兴黄酒受乙酸乙酯、乳酸乙酯、辛酸乙酯、乙酸苯乙酯、苯乙酸乙酯等酯类物质的影响较大,较为酯香,且香气更为浓郁和协调。黄酒滋味活力值大于1的游离氨基酸和有机酸及滋味描述性感官评分的主成分分析结果表明,琥珀酸和异亮氨酸对低年份黄酒滋味贡献度大,口感偏酸辣。乳酸、柠檬酸和蛋氨酸对于高年份的传统绍兴黄酒的滋味贡献程度大,口感更为协调。因此,乙酸乙酯、苯乙酸乙酯、柠檬酸与蛋氨酸等对陈酿传统绍兴黄酒的风味具有重要贡献。

The volatile flavor compounds,organic acids,free amino acids and sensory characteristics of 1-,3-,5-,8-and10-year old traditional Shaoxing rice wines were determine.Principal component analysis(PCA)performed on descriptive sensory scores for aroma and volatile flavor compounds with aroma activity values greater than 1 indicated that the younger wines had a stronger alcoholic aroma with the main characteristic volatile flavor substances being phenylethyl alcohol and phenyl acetaldehyde.The older wines had a stronger ester and more well-balanced aroma,which was greatly affected by ethyl acetate,ethyl lactate,ethyl octanoate,phenylethyl acetate and ethyl phenyl acetate.PCA performed on free amino acids and organic acids with taste activity values greater than 1 and descriptive sensory scores for taste showed that succinic acid and isoleucine contributed significantly to the taste of the younger wines,which tasted more alcoholic and sour.Lactic acid,citric acid and methionine contributed greatly to the taste of the older wines,which was more well-balanced.Therefore,ethyl acetate,ethyl phenylacetate,citric acid and methionine play an important role in the flavor of traditional Shaoxing rice wine.