藏香型系列白酒特征风味化合物分析

Analysis of characteristic flavor compounds of Zang-flavor series Baijiu

藏香型白酒是以青稞为主要原料、传承藏家酩醯酒传统酿造工艺、采用藏曲发酵生产的兼具“浓、清”特色的藏酒。为明确藏香型白酒特征香气成分及其感官特征,采用感官定量描述分析法与顶空固相微萃取/液液萃取结合气相色谱-质谱联用技术对4种藏香型系列白酒(吉祥、嘉宾、藏圣和良缘)中的主要挥发性化合物进行分析,利用香气活度值筛选出其特征挥发性化合物,进一步采用偏最小二乘和相关性分析揭示了感官属性与特征风味化合物之间的相关性。结果表明,从吉祥到良缘,其清香风格特征逐渐减弱,而浓香风格特征逐渐增强;所有样品中共鉴定出58种香气物质,其中酯类和酸类物质种类较为丰富、相对含量较高;对藏香型白酒具有香气贡献的特征化合物有28种,其中己酸乙酯和辛酸乙酯的贡献最大,且己醛与青草香呈正相关,己酸乙酯、丁酸乙酯、癸酸乙酯、辛酸乙酯、己酸和亚油酸乙酯则分别与窖香、果香、粮香、花香、酸香和空杯香存在较好的相关性。该研究解析了藏香型白酒的风味结构特征,为藏香型白酒的质量评价与品质提升提供了一定的参考依据。

Zang-flavor Baijiu is a kind of liquor with“Fen and Luzhou”flavor characteristics,which is made from highland barley,inherits the traditional brewing technology of Zang-style Mingxi Baijiu,and uses Zangqu for fermentation.To clarify the aroma components and sensory characteristics of Zang-flavor Baijiu,the volatile compounds in four kinds of Zang-flavor Baijiu(Jixiang,Jiabin,Zangsheng and Liangyuang)were analyzed by sensory quantitative description analysis and headspace solid-phase microextraction/liquid-liquid extraction combined with gas chromatography-mass spectrometry.The characteristic volatile compounds were filtered out by odor activity value analysis.The correlation between sensory characteristics and characteristic flavor compounds was further revealed by partial least squares and correlation analysis.Results showed that the characteristics of Fen-flavor in the four types of Zang-flavor Baijiu were gradually weakened,while the characteristics of Luzhou-flavor were gradually enhanced.A total of 58 aroma compounds were identified in all samples,of which esters and acids were rich in species and relatively high in content.There were 28 characteristic compounds with aroma contribution to Zang-flavor Baijiu,among which ethyl hexanoate and ethyl octanoate had the largest contribution.There was a positive correlation between hexanal and herbaceous incense.Ethyl caproate,ethyl butyrate,ethyl decanoate,ethyl octanoate,hexanoic acid,and ethyl linoleic acid ester had good correlation with cellar aroma,fruit aroma,grain aroma,flower aroma,acid aroma,and empty-cup aroma respectively.This study revealed the flavor structure characteristics of Zang-flavor Baijiu and provided references for quality evaluation and quality improvement for Zang-flavor Baijiu.