青稞原酒风味物质变化及其相关性分析

Variation and Correlation Analysis of Flavor Substances in Crude Liquor of Highland Barley Baijiu

采用气相色谱-质谱联用仪(GC-MS)对青稞酒酿酒原料、酒醅、大曲、原酒风味变化进行研究,发现青稞原料结合态风味成分中相对含量最高的是醛类物质,占总风味物质的26%~28%;青稞大曲中相对含量最高的是醇类物质,占风味物质总含量的48%~59%;酒醅中的风味成分主要以酯类为主,发酵末期占风味物质总含量的70%左右;青稞原酒中相对含量最高的是酯类物质,相对含量占风味物质总含量的70%~80%,其次是醇类物质,相对含量占风味物质总含量的4%~6%。分析不同发酵轮次使用的大曲、发酵酒醅和原酒,发现共同存在的风味物质是苯乙醇、异丁醇、异戊醇、1-辛烯-3-醇、苯甲醛、乙酸、苯乙酸乙酯、乙酸-2-苯乙酯、辛酸乙酯、丁二酸二乙酯、己酸乙酯、乙酸-3-甲基丁酯、乙酸乙酯、棕榈酸乙酯、十四烷、萘、苯乙烯。

Gas chromatography-mass spectrometry(GC-MS)is used to study the changes of flavor substances in the raw materials,fermented grains,Daqu and crude liquor of highland barley Baijiu.It is found that the flavor components with the highest relative content in the raw materials are aldehydes,accounting for about 26%to 28%of the total flavor components.The flavor components with the highest relative content in Daqu are alcohols,accounting for about 48%to 59%of the total flavor components.The flavor components in the fermented grains are mainly esters,accounting for about 70%of the total flavor components at the last stage of fermentation.The flavor components with the highest relative content in the crude liquor are esters,accounting for 70%to 80%of the total flavor components,followed by alcohols,accounting for 4%to 6%of the total flavor components.The common flavor substances in the fermented grains,Daqu and crude liquor are phenethyl alcohol,isobutanol,isoamyl alcohol,1-octen-3-ol,benzaldehyde,acetic acid,ethyl phenylacetate,acetic acid-2-phenylethyl,ethyl octanoate,diethyl succinate,ethyl caproate,3-methylbutyl acetate,ethyl acetate,ethyl palmitate,tetradecane,naphthalene,styrene.