酱香型不同轮次及等级基酒的感官和风味成分特征分析

Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades

采用感官定量描述分析法(QDA)、风味成分测定的多种检测技术和香气活性值(OAV)分析对酱香型不同轮次及等级基酒的感官特性和风味成分构成进行研究。结果表明,酸香、酱香、焦香、烘培香和酯香在各轮次基酒中的感官评分差异较大,优级酒3、4、5轮次的酱香比一级酒突出。酒样中共检测出140种风味化合物,各轮次优级酒中化合物数量高于一级酒,且两者之间不同种类风味成分的量比关系不同,优级酒和一级酒中的乳酸乙酯均在第3轮次基酒中含量最高,分别为4.39 g/L和4.19 g/L。对酒体香气有重要贡献的关键风味化合物(OAV≥1)有70种,酸类化合物中异丁酸对各轮次基酒风味贡献最大。感官评分与关键风味化合物之间的相关性分析结果表明,2-乙基-6甲基吡嗪、2-乙基-3,5-二甲基吡嗪、三甲基吡嗪、糠醇、壬酸乙酯等19种物质与焦香和烘焙香呈极显著正相关(P<0.01),丁二酸二乙酯与甜香呈极显著正相关(P<0.01)。该研究可以为酱香型白酒质量分析和控制提供方法参考。

The sensory characteristics and flavor compositions of sauce-flavor(Jiangxiangxing)Baijiu base liquor with different rounds and grades were studied by sensory quantitative descriptive analysis(QDA),multiple detection techniques for flavor compounds determination and odor activity value(OAV)analysis.The results showed that the sensory scores of acidic,sauce,caramel,roasted and ester aromas in each round of base liquor were much different,and the sauce aroma in 3rd,4th and 5th rounds of premium-grade base liquor was prominent than that of first-grade base liquor.A total of 140 flavor compounds were detected in base liquor samples,and the compounds quantities in each round of premium-grade base liquor were higher than that of first-grade base liquor and the quantity ratio relationship of different kinds of flavor components in the two grades of base liquor was different.The ethyl lactate contents in premium-grade and first-grade base liquor were the highest in the 3rd round of base liquor,which were 4.39 g/L and 4.19 g/L,respectively.There were 70 key flavor compounds that contributed to the aroma of Baijiu with OAV≥1,and isobutyric acid contributed the most to the flavor of each round of base liquor.The correlation analysis between sensory scores and key flavor compounds indicated that 19 substances,including 2-ethyl-6-methylpyrazine,2-ethyl-3,5-dimethylpyrazine,trimethylpyrazine,furfuryl alcohol,ethyl nonanoate and so on were significantly positively correlated with caramel and roasted aromas(P<0.01),and diethyl succinate was significantly positively correlated with sweet aroma(P<0.01).This study could provide methodological references for quality analysis and control of sauce-flavor Baijiu.