发酵时间对清香型白酒二茬基酒风味物质组成及含量的影响

Effects of fermentation time on the flavor profiles of Ercha base liquor of light-flavor Baijiu

通过顶空固相微萃取气相色谱-质谱联用(HS-SPME-GC-MS)技术和三维荧光光谱(3D-FS)技术测定不同发酵时间清香型白酒基酒的风味物质轮廓,探究延长固态发酵时间对于二茬基酒风味物质组成及含量的影响。通过绘制范氏图分析不同发酵时间基酒样品中风味物质的多样性变化,并探究不同发酵时间基酒中挥发性风味物质含量与其3D-FS的关联。结果表明,基酒样品中共鉴定出52种风味物质,其中十六酸乙酯[(641.64±53.1)~(823.26±27.49)mg/L]、月桂酸乙酯[(246.46±12.94)~(361.84±34.70)mg/L]、乙酸乙酯[(253.18±20.1)~(320.00±64.73)mg/L]、十四酸乙酯[(182.37±17.1)~(273.36±34.25)mg/L]、癸酸乙酯[(143.48±9.81)~(374.53±48.06)mg/L]、异戊醇[(143.94±20.18)~(169.00±7.01)mg/L]含量较高,共同赋予二茬基酒清香纯正的风味特征。范氏图结果表明,在O/C<0.3和H/C=2的信号区域中,存在较高丰度的酯类物质,并且二茬基酒三维荧光光谱与酯类和醇类物质含量及类型有重要关联。

The effects of fermentation time on the flavor profiles of light-flavor Baijiu(Chinese liquor)base liquor were investigated by headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology and three-dimensional fluorescence spectroscopy(3D-FS),to explore the effect of prolonging the solid-state fermentation time on the composition and content of flavor substances in the Ercha(the second round)base liquor.The diversity and variation of volatile compounds in the base liquor with different fermentation time was analyzed by Van Krevelen plot,and the correlation between fermentation time and 3D-FS was deciphered.Results showed that a total of 52 flavor compounds were detected,including ethyl palmitate[(641.64±53.1)-(823.26±27.49)mg/L],ethyl laurate[(246.46±12.94)-(361.84±34.70)mg/L],ethyl acetate[(253.18±20.1)-(320.00±64.73)mg/L],ethyl myristate[(182.37±17.1)-(273.36±34.25)mg/L],ethyl caprate[(143.48±9.81)-(374.53±48.06)mg/L],and isoamylol[(143.94±20.18)-(169.00±7.01)mg/L],which made up the typical odorants profiles of light-flavor Baijiu.Van Krevelen plot results showed that in the signal region with O/C<0.3 and H/C=2,high abundance of esters was detected.Moreover,the three dimensional fluorescence spectra of the Ercha base liquor was correlated with the content and type of esters and alcohols.