2种蒸馏方式制备的哈密瓜蒸馏酒的风味比较

Comparison of Flavor from Melon Spirits Prepared by Two Distillation Methods

为了深入研究干邑法(两次蒸馏法)和雅文邑法(半连续蒸馏法)2种经典蒸馏方式制备的哈密瓜蒸馏酒,从感官定量描述性分析(quantitative descriptive analysis, QDA)、香气物质的定性和定量分析、香气活力值(odor activity value, OAV)分析、香气提取物稀释分析(aroma extract dilution analysis, AEDA)4个维度,对蒸馏酒的风味进行分析比较。QDA结果显示,2种蒸馏酒形成了不同的风格,喜好度、果香、青瓜气味和油脂气味4个描述指标差异显著(P<0.01)。两者又有一定的相似之处,即喜好度、花香和果香均较低,青瓜气味和油脂气味突出;香气物质的定性和定量分析结果显示,80种香气物质中有53种含量差异显著。酯类、醇类、醛类、酸类总量在2种蒸馏酒中的组成比例也不相同。其中,干邑法蒸馏酒中醇类总量最高,占到香气物质总量的35.95%;而雅文邑法蒸馏酒中酯类含量最高,占比为44.14%;含量差异显著的香气物质中,有32种对整体香气有贡献(OAV>1)。(Z)-6-壬烯-1-醇是OAV最高的香气物质,在2种蒸馏酒中的OAV均超过4 000;52种香气物质在AEDA实验中检测到,其中24种有香气稀释值(dilution factor, DF)的差异。(Z)-2-壬烯醛、(E,E)-2,6-壬二烯醛等都有较高的DF,且在干邑中高于雅文邑。对不同酒精度酒样中的(Z)-2-壬烯醛等21种关键差异香气物质(OAV>1,DF>3)进行定量分析,结果显示,这些香气物质在初始馏分中的含量差异显著,这导致了2种蒸馏酒风味的差异。希望研究可为深入认识哈密瓜蒸馏酒风味提供一定理论依据和数据支持。

In order to investigate in depth the melon spirits prepared by two classical distillation methods,Cognac method(double distillation)and Armagnac method(retort distillation),the aroma of the spirits were analyzed and compared using four different methods:quantitative descriptive analysis(QDA),qualitative and quantitative of flavor substance analysis,odor activity value(OAV)analysis and aroma extract dilution analysis(AEDA).The results of QDA showed that the two spirits presented different styles,with significant differences(P<0.01)in the four descriptors of preference,fruitiness,cucumber odor and fatty odor.Both also had some similarities,i.e.,preference,floral and fruitiness were lower,cucumber odor and fatty odor were prominent. The qualitative and quantitative analysis indicated significant differences in the concentration of 53 out of 80 aroma substances, and the composition of total esters, alcohols, aldehydes and acids in the two spirits differed in proportion. Among them, the total alcohols were the highest in the Cognac spirits, accounting for 35.95% of the total aroma substances, while the Armagnac spirits contained the highest esters, accounting for 44.14%. In the aroma substances with significant differences in concentration, 32 had a contribution to overall aroma (OAV>1). ( Z )-6-Nonen-1-ol was the aroma substance with the highest OAV, exceeding 4 000 in both spirits. 52 Aroma substances were detected in the AEDA experiment, 24 of which had differences in flavor dilution factor (DF). ( Z )-2-Nonenal, ( E,E )-2,6-nonadienal, etc. all had higher DF and their DF were higher in Cognac than in Armagnac. Quantitative analysis of 21 key differential aroma substances (OAV > 1 and DF > 3) such as ( Z )-2-nonenal, etc. in the samples of different alcohol contents showed that the content of these aroma substances in the initial fractions was significantly different. The significant differences in the key aroma substances of the initial distillates fractions resulted in flavor differences between the two spirits. It is hoped that the research provided some theoretical basis and data support for an in-depth understanding of the flavor of melon spirits.