米麦曲米酒挥发性风味物质、氨基酸与感官评价的相关性

Correlation among volatile flavor substances, amino acids and sensory evaluation of Mimaiqu rice wine

为了研究米麦曲米酒挥发性风味物质、氨基酸与感官评价的相关性,采用气相色谱-质谱联用(GC-MS)仪、氨基酸全自动分析仪结合感官评价测定米麦曲米酒挥发性风味成分及氨基酸,并对结果进行多元线性回归分析。结果表明,挥发性风味物质含量与总香气评价相关性不强(R^(2)=0.747)、与"醇香"相关性较强(R^(2)=0.857),其中辛酸乙酯与香气评价呈现显著的正相关(P<0.05),而异丁醇与香气评价呈现极显著的负相关(P<0.01)。氨基酸含量与总口感评价相关性不强(R^(2)=0.667)、与"醇厚"有显著的正相关(R^(2)=0.937)(P<0.05)、与单"清爽"有较强的负相关(R^(2)=0.805),其中苏氨酸(Thr)、谷氨酸(Glu)、丝氨酸(Ser)和苯丙氨酸(Phe)与口感评分均呈现显著的正相关(P<0.05)。

In order to study the correlation between the volatile flavor substances, amino acids and sensory evaluation of Mimaiqu(a starter made by rice and wheat) rice wine, the volatile flavor components and amino acids of Mimaiqu rice wine were determined by GC-MS, amino acid automatic analyzer combined with sensory evaluation, and the results were analyzed by multiple linear regression. The results showed that the content of volatile flavor substances had no strong correlation with total aroma evaluation(R^(2)=0.747) and strong correlation with "Chunxiang"(mellow)(R^(2)=0.857), among which ethyl octanoate had a significant positive correlation with aroma evaluation(P<0.05), and isobutanol had a very significant negative correlation with aroma evaluation(P<0.01). Amino acid content had no strong correlation with total taste evaluation(R^(2)=0.667), had significant positive correlation with "Chunhou"(R^(2)=0.937)(P<0.05), and had strong negative correlation with single "Qingshuang"(light and fresh)(R^(2)=0.805). Among them, threonine(Thr), glutamic acid(Glu), serine(Ser) and phenylalanine(Phe) had significant positive correlation with taste score(P<0.05).