国产威士忌加工过程中挥发性成分的变化及风味的形成

Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process

为研究国产威士忌顶空中的挥发成分形成的关键阶段,本文采用静态顶空-气相色谱质谱联用技术分析了国产威士忌生产各阶段酒体挥发成分,利用主坐标分析初步确定不同阶段威士忌分类的标准,进而采用正交偏最小二乘判别分析法(Orthogonal Partial Least Squares Discrimination Analysis,OPLS-DA)建立以此标准分类的模型。结果表明:不同阶段酒样在挥发成分的含量上有显著差异(α=0.05),以是否浸泡为分类标准建立的OPLS-DA模型能将不同阶段威士忌酒样品明确分类。浸泡前后的关键差异化合物共有17种,其中11种成分(3-甲基丁醛、乙醛、癸酸乙酯、苯酚、糠醛、月桂酸乙酯、乙酸-2-苯乙酯、甲酸乙酯、乙酸、丁醛、十七烷)是由橡木引入到的酒体中的,除乙酸、丁醛、十七烷外,其余8种均对威士忌香气有贡献作用,橡木的引入会使得二甲硫醚、呋喃、己酸乙酯、丁醇、2-甲基-1-丙醇和正丙醇减少。说明浸泡阶段是国产威士忌挥发性风味成分形成的关键阶段。

This study is aim at confirming the key stage where the formation of volatile constituents in the headspace above domestic whisky takes place.The static headspace gas chromatography-mass spectrometry was employed to analyze the volatile constituents in the headspace above each production stage.The principal coordinates analysis was used for the selection of classification criteria for the beverage in each stage,after which the orthogonal partial least square discrimination analysis was utilized to establish the classification model.The results showed that volatile constituents in the headspace varied significantly in different stages(α=0.05),and that the soaking was sufficient to be the classification criteria.Altogether 17 key differential components,including 11 introduced by oaks during soaking and aging,were found in samples before and after soaking.The 11 oak introduced components,except acetic acid,butyraldehyde,and heptadecane,contributed to the aroma of the whisky.Meanwhile,dimethyl sulfide,furan,ethyl hexanoate,butanol,2-methylproapn-1-ol,and n-propanol were reduced after oak soaking.Obviously,the key stage was soaking in the formation of volatile constituents in the headspace above domestic whisky.