感官定量描述结合化学分析技术解析浓香型白酒窖泥臭味物质基础

Sensory quantitative description combined with chemical analysis technology to analyze substance basis of pit mud odor of strong-aroma baijiu

窖泥臭味是浓香型白酒常见的异味,研究浓香型白酒窖泥臭味物质基础,对提高酒体品质具有重要意义。该研究联合使用感官分析技术和多种挥发性化合物检测技术对浓香型白酒中风味物质进行解析,进一步对30批正常和窖泥臭缺陷型浓香型原酒中135种风味物质准确定量,采用感官分析结合化学分析技术筛选出对浓香型白酒窖泥臭味具有重要作用的化合物,最终通过香气添加试验确认窖泥臭味物质基础。结果表明,芴、吲哚、3-甲基吲哚、4-甲基苯酚、丁酸、异丁酸、戊酸、庚酸、甲基(2-甲基-3-呋喃基)二硫、丁酸甲硫醇酯与浓香型白酒窖泥臭味密切相关,这些物质的含量对浓香型白酒的感官特征具有重要影响,含量过高会导致浓香型白酒出现窖泥臭味。

Pit mud odor is a common odor of strong-aroma baijiu.It is of great significance to study the material basis of pit mud odor in strong-aroma Baijiu to improve liquor quality.In this study,sensory analysis technology and multiple volatile compounds detection technology were jointly used to analyze the flavor substances in strong-aroma baijiu,further accurately quantify 135 flavor substances in 30 batches of normal and pit mud odor defective strong-aroma flavor base liquor,and sensory analysis combined with chemical analysis technology was used to screen compounds that played an important role in the pit mud odor of strong-aroma Baijiu,and finally the substance basis of pit mud odor was confirmed through the aroma addition test.Results showed that the“mud odor”was closely related to its own odor substances such as fluorene,indole,3-methylindole,p-Cresol,butyric acid,isobutyric acid,valeric acid,heptanoic acid,methyl 2-methyl-3-furyl disulfide,and S-methyl butanethioate,the content of these substances had an important impact on the sensory characteristics of strong-aroma Baijiu,and excessive content would lead to pit mud odor of strong-aroma Baijiu.