陕西不同地区稠酒品质特征及挥发性风味成分分析

Analysis of quality characteristics and volatile flavor components of glutinous millet wines in different regions of Shaanxi

该研究对5种陕北稠酒和3种关中稠酒的理化指标进行了检测,采用气相色谱-质谱(GC-MS)联用技术对其挥发性风味物质进行分析,并对结果进行主成分分析(PCA)及聚类分析(CA)。结果表明,8种稠酒样品总固形物含量均>10%,酒精度均为1.3%vol~2.5%vol;陕北稠酒的总酸含量均>2 g/L,关中稠酒的总酸均含量<1 g/L;还原糖含量为1.59%~6.70%,水溶性总糖含量为2.76%~10.07%。稠酒样品品中挥发性风味物质共检出56种,其中,醛类10种;酮类12种;酸类9种;醇类7种;酯类7种;烷类4种;酚类2种;酸酐2种;呋喃1种;烯类1种;酰类1种,陕北稠酒和关中稠酒共有糠醛、5-甲基呋喃醛、5-羟甲基糠醛等9种挥发性风味物质,其挥发性风味物质含量的差异主要体现在酸类物质及醇类物质。PCA和CA结果表明,关中稠酒各样品间挥发性风味成分接近,陕北稠酒各样品间挥发性风味成分差异较大。

The physicochemical indexes of 5 kinds of glutinous millet wines from northern Shaanxi and 3 kinds of glutinous millet wines from Guanzhong were tested,and the volatile flavor substances were analyzed by gas chromatography-mass spectrometry(GC-MS),principal component analysis(PCA)and cluster analysis(CA).The results showed that the total solid content of the 8 kinds of the wine samples was more than 10%,and the alcohol content was 1.3%vol-2.5%vol.The total acid content of the wines from northern Shaanxi was higher than 2 g/L,and that of the wines from Guanzhong was lower than 1 g/L.The content of reducing sugar and water-soluble total sugar was 1.59%-6.70%,and 2.76%-10.07%,respectively.A total of 56 kinds of volatile flavor substances were detected in the wine samples,including 10 aldehydes,12 ketones,9 acids,7 alcohols,7 esters,4 kinds of alkanes;2 phenols,2 acid anhydride,1 furan,1 alkene and 1 acyl.There were 9 common volatile flavor compounds in the wines from northern Shaanxi and Guanzhong,such as furfural,5-methylfurfural,5-hydroxymethylfurfural,and the difference of volatile flavor substance content was mainly reflected in acids and alcohols.The results of PCA and CA showed that the volatile flavor components of the wines from Guanzhong were close to each other,while the volatile flavor components of the wines from Shannbei were different from each other.