蒸馏型花酒主要挥发性香气成分及其感官风味研究

Study on Main Volatile Aroma Components and Flavor of Distilled Flower Liquors

以8款贵州花酒(玫瑰花酒和金银花酒)为研究对象,采用气相色谱-质谱联用法(Gas chromatography-mass spectrometry,GC-MS)分析其主要香气成分,感官评价法分析其香气轮廓。丁二酸二乙酯(呈熟苹果和依兰香气)在金银花蒸馏酒中的检出补充了前人在金银花固态发酵酒香气成分方面的研究;在感官评价方面,玫瑰花酒和金银花酒在花香香气上的均表现突出,较高强度的草本/生青气味是金银花组样品的特征风味。运用偏最小二乘-判别分析(Partial least squares discriminant analysis,PLS-DA)可以有效的将两种不同原料的贵州花酒做出区分,并筛选出VIP>1的关键香气标志物7种,分别是丁内酯、乙酸、丁二酸二乙酯、香茅油、2-甲基-1-丁醇、DL-白氨酸乙酯和二甲基苯甲醛。

Eight distilled flower liquors(rose liquors and honeysuckle liquors)were selected as the research objects.Gas chromatography-mass spectrometry(GC-MS)was adopted to analyze their main aroma components and sensory evaluation was used to determine their aroma profile.Diethyl succinate was detected in honeysuckle liquor for the first time.All the samples had outstanding flower aroma,and honeysuckle liquors had strong herbal aroma.Partial least squares discriminant analysis(PLS-DA)could effectively distinguish the samples made with different raw materials.Seven key aroma markers(VIP>1)were screened out,including butylactone,acetic acid,diethyl succinate,citronella oil,2-methyl-1-butanol,DL-leucine ethyl ester,and dimethylbenzaldehyde.