以泉香型白酒为酒基的秋梨杏仁露酒设计及风味研究

Design and flavor characteristics of autumn pear and almond Lujiu based on spring-type Baijiu

为了了解以泉香型白酒为酒基的植物类露酒的风味物质,该研究首先通过单因素与正交试验设计相结合的方法优化秋梨杏仁露酒勾调工艺,再采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)分析方法对秋梨杏仁露酒中的挥发性风味化合物进行分析,利用相对香气活度值(ROAV)筛选出特征挥发性风味化合物,并与基酒比较。结果表明,秋梨杏仁露酒的最佳勾调工艺为杏仁浸提液7%、玉竹浸提液5%、枸杞浸提液6%、秋梨蒸馏液8%。在此优化条件下,秋梨杏仁露酒香气淡雅,层次突出,口感绵柔,酒体饱满,感官评分为90分。秋梨杏仁露酒样品共检出80种主要挥发性风味化合物,其中有25种特征风味化合物。与基酒相比,新增酯类、醇类、酸类、醛类、酚类和酮类的数量分别为20种、7种、5种、5种、4种和4种。秋梨杏仁露酒的重要贡献香气物质(ROAV≥10)共12种构成该露酒的香气骨架,而苯甲醛和异戊醛是该款露酒特有香气贡献化合物。

In order to understand the flavor substances of plant-based Lujiu using spring-type Baijiu as base liquor,the blending process of an autumn Lujiu pear and almond Lujiu was optimized by single factor and orthogonal experiments.The volatile flavor compounds in the autumn pear and almond were analyzed by HS-SPME-GC-MS,and the characteristic volatile flavor compounds were screened by relative aroma activity value(ROAV)and compared with the base liquor.The results showed that the optimal blending process of the Lujiu were as follows:almond extract 7%,Polygonatum odoratum extract 5%,wolfberry extract 6%,and autumn pear distillate 8%.Under the optimized condition,the aroma of autumn pear almond Lujiu was light and elegant,with prominent layers,a soft taste,and a full body,and the sensory score was 90 points.A total of 80 major volatile flavor compounds were detected in the autumn pear and almond Lujiu sample,including 25 characteristic flavour compounds.Compared with the base liquor,the numbers of newly increased esters,alcohols,acids,aldehydes,phenols,and ketones were 20,7,5,5,4 and 4,respectively.A total of 12 aroma components(ROAV≥10)of the base liquor constituted the aroma skeleton of the autumn pear and almond Lujiu,while benzaldehyde and isovaleraldehyde were the unique aroma-contributing compounds.