酱香型白酒不同酿造轮次风味物质变化规律研究

Change Rules of Flavor Substances in Different Production Rounds of Jiangxiang Baijiu

为提升酱香型白酒品质,以酱香型白酒不同酿造轮次基酒为研究对象,对总酸、总酯含量及挥发性风味物质进行分析。结果发现,基酒中总酸和总酯含量呈逐渐下降趋势,通过相关性分析发现二者成正相关关系,其R为0.9807;基酒中共检出57种风味化合物,总风味物质含量呈先下降后小幅上升的趋势,其中酯类、醇类、酸类、醛类、酮类和吡嗪类化合物分别有22种、15种、9种、6种、3种和2种;挥发性风味物质中,酯类含量最高,其比例在36%~55%之间,呈两头低、中间高趋势,乙酸乙酯和乳酸乙酯占总酯比例高,整体呈上升趋势。在醇类物质中,正丙醇含量最高,其含量在355.58~9470.72 mg/L,呈两头高中间低的趋势,乙酸占有机酸比例较大,在77.36%~96.76%之间,且呈逐渐下降的趋势;总醛含量呈中间高两头低的变化趋势,其中乙醛和乙缩醛占较高比例。本研究为酱香型白酒中风味物质的调控提供了理论支撑。

In order to improve the quality of Jiangxiang Baijiu,the crude liquor of different production rounds of Jiangxiang Baijiu was taken as the research objects,and the total acids,total esters and volatile flavor substances were analyzed.It was found that the total acids and total esters in the crude liquor showed a gradually decreasing trend.Correlation analysis found that there was a positive correlation between the two,with the R of 0.9807.A total of 57 flavor compounds were detected in the crude liquor,and the content of flavor substances showed a trend of first decreasing and then slightly increasing.There were 22 esters,15 alcohols,9 acids,6 aldehydes,3 ketones,and 2 pyrazine compounds.Among the volatile flavor compounds,esters had the highest content,with a proportion between 36%and 55%,showing a trend of low at both ends and high in the middle.Ethyl acetate and ethyl lactate accounted for a large proportion of the total esters,and showed an overall upward trend.Among alcohol substances,the content of n-propanol was the highest,between 355.58 mg/L and 9470.72 mg/L,showing a trend of high at both ends and low in the middle.Acetic acid accounted for a large proportion of organic acids,between 77.36%and 96.76%,and showed a gradually decreasing trend.The content of total aldehydes showed a trend of high in the middle and low at both ends,with acetaldehyde and acetaldehyde accounting for a large proportion.This study has provided theoretical support for the regulation of flavor substances in Jiangxiang Baijiu.