摘要
采用泸州丘陵地区种植的高产小麦品种紫糯麦168和普通小麦为原粮,对比研究2种浓香型五粮酒品质变化。通过酸碱滴定法、顶空固相微萃取-气相色谱-质谱联用技术等,共检出酯、酸、醇、酮、酚、萜类等103种挥发性成分,香气活度值(Odor activity values,OAVs)≥1的重要香气成分39种,2种酒样均显著优于浓香型白酒优级原酒标准;主成分分析显示,己酸乙酯、丁酸乙酯、肉豆蔻酸乙酯为关键差异成分;紫糯麦五粮酒以己酸乙酯为主体风味成分,具有酸香、花香和窖香明显,刺激性弱的风格特征,氨基甲酸乙酯、甲醇等符合要求,高分子质量杂醇油含量低。研究表明紫糯麦168具有作为五粮白酒酿造原粮的应用价值。
The high-yield wheat varieties Triticum aestivum L ZN168 and common wheat planted in Luzhou hilly area were used as the original grain,the quality changes of two kinds of Luzhou Wuliang Baijiu were compared.By acid-base titration and headspace solid phase microextraction gas chromatography mass spectrometry,103 kinds of volatile substances were detected and quantified,and 39 crucial aroma components with OAV above 1 were detected.The samples of both Triticum aestivum L ZN168 Wuliang Baijiu(Baijiu 168)and the common wheat Wuliang Baijiu showed better values than that in the national standards of superior Baijiu products,PCA showed that ethyl caproate,ethyl butyrate and ethyl myristate are the key differential components between these two kinds of Baijiu samples.The ethyl hexanate was the main flavor composition of Baijiu 168,which was also with acid fragrance,floral fragrance and cellar fragrance but less pungent odor of phenols.Besides,the hazard ingredients urethan and methanol in Baijiu 168 were found to be equal to the common wheat Baijiu samples,while the fusel oil with higher molecular weight was lower than common wheat Wuliang Baijiu.These results suggested the potential application of purple waxy wheat 168 as Luzhou Wuliang Baijiu raw material.
作者
莫晓慧
田静
赵耀
敬树忠
段飞霞
MO Xiaohui;TIAN Jing;ZHAO Yao;JING Shuzhong;DUAN Feixia(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology in Sichuan Province,Sichuan University,Chengdu 610065,China;Luzhou Modern Agriculture Development Promotion Center,Luzhou 646000,China;Chengdu Da Mei Seed Industry Co.,Ltd.,Chengdu 610000,China)
出处
《食品科技》
CAS
北大核心
2022年第9期58-67,共10页
Food Science and Technology
基金
川大-泸州战略合作项目(2019CDLZ-11)。
关键词
紫糯麦168
浓香型白酒
氨基甲酸乙酯
气相色谱-质谱法(GC-MS)
主成分分析
Triticum aestivum L ZN168
Luzhou flavour Baijiu
ethyl carbamate
gas chromatography-mass spectrometry(GC-MS)
principal component analysis(PCA)
