原料热处理方式对苹果蒸馏酒中甲醇含量和香气的影响

Effect of heat treatment method of raw materials on methanol content and aroma of apple distilled liquor

该研究分别对酿酒苹果原料进行1^(#)(室温晾晒20 min)、2^(#)(70℃、20 min)、3^(#)(70℃、30 min)、4^(#)(90℃、20 min)、5^(#)(90℃、30 min)热处理后酿造苹果蒸馏酒,采用气相色谱法(GC)测定甲醇含量,电子鼻(E-nose)结合气相色谱-质谱联用(GC-MS)技术分析香气物质,考察不同原料热处理方式对苹果蒸馏酒中甲醇含量和香气的影响。结果表明,与1^(#)热处理酒样相比,其他酒样中的甲醇含量均显著降低(P<0.05),且4^(#)、5^(#)热处理酒样中的甲醇含量<2.00 g/L,分别为1.89 g/L、1.78 g/L。5种酒样的香气特性差异较大,共有的挥发性香气物质为23种,基于共有香气物质建立苹果蒸馏酒品质的评价模型发现,5^(#)热处理酒样的综合得分最高(2.866分),香气品质更加突出。综上,原料热处理可以降低苹果蒸馏酒中的甲醇含量,并丰富其风味成分。

In this study,the apple distilled liquors were brewed after heat treatment of brewing apple raw materials with 1^(#)(drying at room temperature for 20 min),2^(#)(70℃,20 min),3^(#)(70℃,30 min),4^(#)(90℃,20 min),and 5^(#)(90℃,30 min),the methanol content was determined by GC,the aroma substances were analyzed by E-nose combined with GC-MS,and the effects of different heat treatment methods of raw materials on methanol content and aroma of apple distilled liquors were investigated.The results showed that compared with the heat treatment liquor sample 1^(#),the methanol contents in other liquor samples were significantly decreased(P<0.05),and the methanol contents in the heat treatment liquor samples 4^(#)and 5^(#)were less than 2.00 g/L,which were 1.89 g/L and 1.78 g/L,respectively.The aroma characteristics of the 5 liquor samples were quite different,and there were 23 common volatile aroma substances.The quality evaluation model of apple distilled liquors established based on the common aroma substances found that,the comprehensive score of heat treatment liquor sample 5^(#)was the highest(2.866 points),and the aroma quality was more outstanding.In conclusion,heat treatment of raw materials could reduce the methanol content of apple distilled liquor and enrich its flavor components.