辐照处理对高粱小曲白酒品质的影响

Effect of Irradiation on Quality of Sorghum Xiaoqu Baijiu

为了探究辐照对高粱小曲白酒催陈的效果,采用电子鼻、电子舌检测技术和气相色谱分析法研究了不同剂量(0、2、4和6 kGy)辐照处理后高粱小曲白酒的气味、滋味及主要成分含量的变化。结果表明:不同剂量辐照处理后样品的主要气味组分不变,均为W5S(氮氧化物)、W1S(烃类物质)、W1W(无机硫化物)、W2S(醇类和部分芳香型化合物)、W2W(芳香化合物和有机硫化物),但辐照处理对高粱小曲白酒气味产生明显影响;不同剂量辐照处理后样品滋味指标中苦味差异不显著(P>0.05),甜味和酸味差异显著(P<0.05),其中样品的酸味表现出随着辐照剂量的增加而酸味值增加的趋势;不同剂量辐照处理样品的主要成分含量与对照的差异随着辐照剂量的增大而增大。总体而言,高粱小曲白酒经辐照处理后表现出一定程度的老熟现象,其变化规律符合白酒自然老熟规律,可在生产过程中尝试用辐照催陈高粱小曲白酒,以提升其品质。

To explore the effect of irradiation on aging of sorghum Xiaoqu Baijiu,electronic nose and electronic tongue detection technology and gas chromatography were used to analyze changes of odor,flavor and main components of sorghum Xiaoqu Baijiu after different doses of irradiation treatments(0,2,4,and 6 kGy).Results showed that the main volatile components of sorghum Xiaoqu Baijiu were the same before and after different doses of irradiation treatments,including W5S(nitrogen oxides),W1S(hydrocarbons),W1W(inorganic sulfides),W2S(alcohols and some aromatic compounds),and W2W(aromatic compounds and organic sulfides),but the irradiation treatment had obvious effect on the odor of sorghum Xiaoqu Baijiu;there were no significant differences in bitter taste index among different treatments(P>0.05),but there were significant differences in sour taste and sweet taste indexes(P<0.05),and the sour taste value increased with the increase of irradiation doses.The differences in the content of main components in sorghum Xiaoqu Baijiu samples between different doses of treatments and CK(0 kGy)increased with the increase of irradiation doses.Generally,after irradiation treatments,sorghum Xiaoqu Baijiu exhibites a certain degree of aging which conforms to the natural aging rule of Baijiu,so it can try to use irradiation to promote the aging of sorghum Xiaoqu Baijiu in the production process,thus improving its quality.