苏格兰不同品牌麦芽威士忌挥发性风味成分分析

Analysis of Volatile Flavor Substances in Different Brands of Scottish Malt Whiskey

苏格兰麦芽威士忌是国内当前最热门的西方烈酒之一,其风味和口感受到广大消费者的青睐。为探索麦芽威士忌的特征风味结构,本文以4个品牌(MKL、SGD、BF、GLFD)11款国内流行麦芽威士忌为研究对象,采用感官描述分析法分析了麦芽威士忌的感官特性,结果表明,MKL以太妃糖香气突出,SGD以巧克力、烟熏味突出,BF以干果香、橡木味突出,GLFD以水果香、橡木味突出;采用液液微萃取-气相色谱-质谱联用法、气相色谱-氢火焰检测技术分析了麦芽威士忌的风味组成,结果表明,共定性定量出风味成分99种,酸类、醇类、酯类含量较高;采用主成分分析解析了不同品牌麦芽威士忌的风味差异,结果表明,MKL、SGD-12年和15年聚为一类,与亚油酸乙酯、苯乙醇、己酸己酯等成分呈正相关,BF、GLFD-12年和18年聚为一类,与乙酸苯乙酯、乙酸异戊酯、丙醇等成分呈正相关,GLFD-21年与SGD DFZ-21年分别单独聚类,其中GLFD-21年以2-乙酰基-5-甲基呋喃、2-乙酰基吡咯等为主要差异性特征成分,而SGD DFZ-21年以酯类为主要差异性特征成分,如戊酸乙酯、辛酸乙酯、乳酸乙酯等。本研究对不同品牌麦芽威士忌的感官及风味结构差异进行解析,为麦芽威士忌品质表达提供理论参考。

Scottish malt whiskey is currently one of the most popular Western spirits in China,and its flavor and taste are favored by consumers.In order to explore the characteristic flavor structure of malt whiskey,this article takes 11 popular malt whiskey products from 4 brands(MKL,SGD,BF,GLFD)as the research objects.Sensory description analysis is used to analyze the sensory character-istics of the malt whiskey products.The results show that MKL highlights the aroma of toffee,SGD highlights the aroma of chocolate and smoke,BF highlights the aroma of nuts and oak,and GLFD highlights the aroma of fruit and oak.The sensory characteristics of the malt whiskey products are analyzed by using liquid-liquid microextraction-gas chromatography-mass spectrometry and gas chro-matography-hydrogen flame detection technology.The results show that 99 flavor components were qualitatively and quantitatively identified,among which the contents of acids,alcohols and esters are high.Principal component analysis is used to analyze the flavor differences of different brands of malt whiskey.The results show that MKL,12-year SGD and 15-year SGD cluster into one group,positively correlating with ethyl linoleate,phenylethanol and hexyl hexanoate;BF,12-year GLFD and 18-year GLFD are grouped to-gether,positively correlating with phenylethyl acetate,isoamyl acetate and propanol;21-year GLFD and 21-year SGD DFZ are clus-tered separately,with 2-acetyl-5-methylfuran and 2-acetylpyrrole as the main differential characteristic components of 21-year GLFD,and esters as the main differential characteristic components of 21-year SGD DFZ.This study has provided theoretical reference for the expression of malt whiskey quality.