摘要
吡嗪类化合物是酱香型白酒烘烤香的重要风味物质基础,是评价其品质差异的重要指标。为探究不同产地酱香型白酒吡嗪类化合物差异,本研究利用液相色谱-质谱联用法、感官评定和正交偏最小二乘法-判别分析,对四川、贵州和其他产地共69款典型酱香型白酒的16种吡嗪类化合物进行定性、定量和差异性分析。结果表明,不同产地酱香型白酒吡嗪类化合物种类差异不明显,但含量存在显著差异;贵州地区酱香型白酒吡嗪类化合物平均含量(26472.53μg/L)高于四川(18544.17μg/L)和其他地区(16495.45μg/L),四甲基吡嗪在69款酱香型白酒中含量占比最高,含量范围为64.81~50399.56μg/L。香气活度值(Odor Activity Value,OAV)表明,2-乙基-3,5-二甲基吡嗪、2-乙基-3,6-二甲基吡嗪、2,6-二甲基吡嗪、三甲基吡嗪在69款酱香型白酒中OAV>1,是酱香型白酒的关键香气物质。正交偏最小二乘法-判别分析筛选出了四甲基吡嗪、三甲基吡嗪、2-乙基-6-甲基吡嗪、2,3-二甲基吡嗪和2-乙基-3,5-二甲基吡嗪是区分不同产地酱香型白酒的主要差异吡嗪类化合物(VIP>1)。感官定量结果表明不同产地酱香型白酒在焦香、烘焙香、糊香、草木香、土香、绿叶或蔬菜香和坚果香感官属性上存在一定差异。本研究结果为酱香型白酒产地区分和酿造工艺调控提供了重要参考。
Pyrazines are the flavor component basis of the baking aroma of sauce-flavor baijiu and are also an important index for evaluating differences in quality.To explore differences in pyrazine content in sauce-flavor baijiu from different regions,liquid chromatography-tandem mass spectrometry(LC-MS/MS),sensory evaluation and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to identify 16 pyrazines in 69 sauce-flavor baijiu products from Sichuan,Guizhou,and other regions.No significant differences were found in pyrazines identified in sauce-flavor baijiu from different regions,but significant quantitative differences in content were found.Average pyrazine content in sauceflavor baijiu in Guizhou(26472.53μg/L)was higher than that in Sichuan(18544.17μg/L)and other regions(16495.45μg/L),and tetramethyl pyrazine was found in the highest proportion of the 69 sauce-flavor baijiu products,and the content ranged from 64.81 to 50399.56μg/L.The key aroma substances in sauce-flavor baijiu,2-ethyl-3,5-dimethylpyrazine,2-ethyl-3,6-dimethylpyrazine,2,6-dimethylpyrazine,and trimethylpyrazine had odor activity values(OAV)>1 in the 69 sauce-flavor baijiu products.Tetramethylpyrazine,trimethylpyrazine,2-ethyl-6-methylpyrazine,2,3-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine were selected by OPLS-DA as the main difference of pyrazine compounds in different places to distinguish sauce-flavor baijiu(VIP>1).The sensory quantitative results showed that there were differences in the sensory properties of burnt aroma,baked aroma,paste aroma,grass aroma,earth aroma,green leaf or vegetable aroma and nutty aroma.The results of this study provide an important reference for regional differentiation and brewing process regulation of sauce-flavor baijiu.
作者
向玲
吴奇霄
贾俊杰
牛曼思
屠婷瑶
马龙
涂荣坤
王松涛
沈才洪
XIANG Ling;WU Qixiao;JIA Junjie;NIU Mansi;TU Tingyao;MA Long;TU Rongkun;WANG Songtao;SHEN Caihong(Luzhou Pinchuang Technology Co.,Ltd.,Luzhou 646000,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China)
出处
《食品工业科技》
北大核心
2025年第11期263-272,共10页
Science and Technology of Food Industry
基金
中国博士后科学基金资助项目(2022M721448)
泸州市青年科技人才项目(2024RQN218)。
关键词
酱香型白酒
吡嗪类化合物
液相色谱-质谱联用法
产地
定量感官分析
sauce-flavor baijiu
pyrazine compounds
liquid chromatography-tandem mass spectrometry(LC-MS/MS)
regions
quantitative sensory analysis
