感官结合化学分析技术解析单粮型和多粮型清香型白酒风味差异

Analysis of flavor difference between single-grain and multi-grain light flavor Baijiu by sensory combined with chemical analysis technology

联合采用多种技术策略对清香型白酒中挥发性物质进行定性与定量分析,解析单粮型与多粮型清香型白酒间感官特征与风味物质差异。基于清香型白酒中挥发性物质的定量结果与香气活度值(odor active value, OAV),筛选出对单粮型与多粮型清香型白酒具有明显香气贡献的重要化合物(OAV≥1)共36种,采用化学计量学技术挖掘单粮型与多粮型清香型白酒间显著性差异化合物(P<0.05),主要包括辛酸乙酯、乳酸乙酯、乙酸异戊酯、1-辛烯-3-酮、3-羟基-2-丁酮、乙缩醛、正丁醇、2-戊基呋喃等,其中2-戊基呋喃在单粮型清香型白酒中含量更高,其他化合物在多粮型清香白酒中含量更高;进一步采用感官定量描述分析,发现多粮型清香型白酒具有更为丰富的水果香、粮香,且酒体的醇厚感与绵甜感强于单粮型酒体,结合清香型白酒主体香物质乙酸乙酯含量及风味物质总量进行分析,进而解释了单粮型清香型白酒清香纯正,而多粮型清香型白酒香气和口感更丰富的合理性,为清香型白酒工艺优化和产品风味调控提供理论依据。

The volatile substances in light flavor Baijiu were analyzed qualitatively and quantitatively by using various technical strategies,and the differences of sensory characteristics and flavor substances between single-grain and multi-grain light flavor Baijiu were analyzed.Based on the quantitative results of volatile substances and aroma activity value(OAV)in light flavor Baijiu,a 36 important compounds(OAV≥1)that have significant aroma contributions to single-grain and multi-grain light flavor Baijiu were screened out,and the significant difference compounds between single-grain and multi-grain light flavor Baijiu were mined by chemometrics technology(P<0.05).It mainly included ethyl octanoate,ethyl lactate,isoamyl acetate,1-octen-3-one,3-hydroxy-2-butanone,acetal,n-butanol,2-pentylfuran,etc.Among them,the content of 2-pentylfuran was higher in single-grain light flavor Baijiu,and other compounds were higher in multi-grain light flavor Baijiu.Furthermore,sensory quantitative description and analysis showed that multi-grain light flavor Baijiu had richer fruit and grain flavors,and the mellow and sweet feelings of liquor body were stronger than those of single-grain liquor body.Combined with the content of ethyl acetate,the main aroma substance of light aroma Baijiu,and the total amount of flavor substances,the analysis further explained that the light aroma of single-grain light aroma Baijiu was pure,while the aroma and taste of multi-grain light aroma Baijiu were more reasonable,which provided a theoretical basis for the process optimization of light aroma Baijiu and the regulation of product flavor.