不同香型白酒香味物质特征差异比较分析

Comparative Analysis of Aroma Substance Characteristics of Baijiu of Different Flavor Types

本研究通过气相色谱和离子色谱法精确测定了酱香、浓香、清香和米香型白酒中醇类、羰基类、酸类、酯类、芳香族、杂环类、无机阴离子等7类香味微量物质组分,并进行差异显著性比较和差异标记物筛选。研究发现,酱香和浓香型白酒比清香和米香型白酒香味物质组分更加复杂多样,酱香型白酒拥有较为复杂的羰基类和杂环类香味物质组分,米香型白酒含有浓度较高的芳香族和无机离子等物质组分;进一步筛选提取了28种特征差异标记物,主要有高级脂肪酸酯、丁酸乙酯、己酸乙酯、β-苯乙醇、苯甲醛、3-甲基-3-丁烯-1-醇、正己醇、正辛醇、丁酸、异戊酸、己酸、乳酸等,为白酒香型分类识别提供了一定的理论参考。

In this study,gas chromatography and ion chromatography were adopted for the accurate determination of 89 kinds of trace aroma substances(alcohols,carbonyls,acids,esters,aromatics,heterocyclics and inorganic anions)in Jiangxiang Baijiu,Nongxiang Baijiu,Qingxiang Baijiu and Mixiang Baijiu.The comparison of significance of difference was carried out,and the difference markers were screened out.The results showed that the aroma components of Jiangxiang Baijiu and Nongxiang Baijiu were more complex than those of Qingxiang Baijiu and Mixiang Baijiu.Jiangxiang Baijiu had complex carbonyl and heterocyclic components,while Mixiang Baijiu had high concentration of aromatics and inorganic ions.28 difference markers were screened out,including higher fatty acid ester,ethyl butyrate,ethyl caproate,beta benzyl ethanol,benzaldehyde,3-methyl-3-buten-1-ol,hexanol,octanol,butyric acid,isovaleric acid,caproic acid,lactic acid,etc.This study has provided a theoretical basis for the identification of Baijiu flavor types.