摘要
该研究以金沙产区高温大曲为研究对象,绘制高温大曲的风味轮,同时采用顶空固相微萃取-气相色谱串联质谱(HS-SPMEGC-MS/MS)联用和气相色谱-嗅闻(GC-O)技术对高温大曲特征风味进行分析。结果表明,该研究建立了由45个感官描述词组成的金沙产区高温大曲的风味轮;感官定量描述分析(QDA)结果表明,金沙产区高温大曲的香气主要由酱香、粮香、花果香、焦糊香、烘培香和甜香组成。采用GC-MS/MS在金沙产区高温大曲中共检出195种挥发性风味物质,其中气味活度值(OAV)>1的关键挥发性香气化合物48种,结合GC-O分析筛选出的66种挥发性风味物质,共筛选到异丁醛、2-甲基吡嗪等19种OAV>1且被GC-O检出的金沙产区高温大曲特征挥发性香气化合物。通过斯皮尔曼相关性分析得出,在金沙产区高温大曲中酱香、粮香和花果香与2-甲基丁酸乙酯、异戊醇等7种化合物呈高度显著正相关(P<0.001);焦糊香、烘培香和甜香与2-乙酰基吡啶、己醛等6种化合物呈高度显著的正相关关系(P<0.001)。
Taking high-temperature Daqu in Jinsha as the research object,the flavor wheel of high temperature Daqu was drew,and the characteristic flavor of high temperature Daqu was analyzed by headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS/MS)and gas chromatography-olfactory(GC-O)technology.The results showed that a flavor wheel of high-temperature Daqu in Jinsha composed of 45 sensory descriptive words was established.The results of sensory quantitative description analysis(QDA)showed that the aroma of high-temperature Daqu in Jinsha mainly consisted of sauce aroma,grain aroma,floral and fruity aroma,burnt aroma,baking aroma and sweet aroma.A total of 195 volatile substances were detected in the high-temperature Daqu in Jinsha by GC-MS/MS,among them,there were 48 key volatile flavor substances with odor activity value(OAV)>1,and 66 volatile flavor substances were screened out in combination with GC-O analysis.A total of 19 characteristic volatile aroma compounds in high temperature Daqu in Jinsha such as isobutyral and 2-methylpyrazine,with OAV>1 and detected by GC-O,were screened out.Through Spearman correlation analysis,it was concluded that in the high temperature Daqu in Jinsha,the sauce aroma,grain aroma and floral and fruity aroma were highly significantly positively correlated with 7 compounds such as ethyl 2-methylbutyrate and isopentanol(P<0.001).The burnt aroma,baking aroma and sweet aroma were highly significantly positively correlated with 6 compounds such as 2-acetylpyridine and hexanal(P<0.001).
作者
谭启波
张洁
杨明
贾建华
甘霖耀
孙淋
古开芹
范宽秀
陈香梅
TAN Qibo;ZHANG Jie;YANG Ming;JIA Jianhua;GAN Linyao;SUN Lin;GU Kaiqin;FAN Kuanxiu;CHEN Xiangmei(Guizhou Jinsha Jiaojiu Winery Co.,Ltd.,Bijie 551800,China;Guizhou Technology Innovation Center of Jiangxiangxing Baijiu,Bijie 551800,China;China Resources Snow Breweries Co.,Ltd.,Beijing 100000,China)
出处
《中国酿造》
北大核心
2025年第12期124-135,共12页
China Brewing
基金
贵州金沙窖酒酒业有限公司科技项目(RD240506)。
关键词
金沙产区高温大曲
风味轮
感官定量描述分析
顶空固相微萃取-气相色谱串联质谱联用
气相色谱-嗅闻
关键挥发性香气化合物
high temperature Daqu in Jinsha
flavor wheel
sensory quantitative description analysis
headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry
gas chromatography-olfactory
key volatile aroma compounds
