摘要
目的:酯类化合物是酒类产品中最重要的呈香物质,它们的香气阈值在不同酒精度下的溶液中有所差异。分别测定不同体积分数乙醇水基质中酯类化合物的阈值,研究酯类化合物在该溶液中的风味表现,有助于准确测定其在不同酒中的风味贡献和呈香能力。方法:采用三点选配法(3-AFC)测定30种关键酯类化合物在不同体积分数的乙醇溶液(10%vol,20%vol,30%vol,40%vol,46%vol,53%vol)中的阈值,采用顶空固相微萃取测定不同体积分数乙醇溶液中酯类化合物的释放强度差异,利用多元数据处理方法探究化合物香气释放的变化。结果:随着乙醇体积分数的升高,酯类化合物的阈值呈现上升趋势,香气释放强度数据也佐证了这一趋势。直链乙酯类中乙酸乙酯的嗅觉阈值最高(12045.45~128515.29μg/L),戊酸乙酯的嗅觉阈值最低(2.58~39.62μg/L)。含有苯环支链的乙酯类中苯甲酸乙酯的嗅觉阈值最高(1.75~1713.45μg/L),苯丙酸乙酯的嗅觉阈值最低(1.98~181.21μg/L)。试验所测不同酯类化合物的嗅觉阈值在不同体积分数乙醇溶液中变化范围为4~952倍。通过数据拟合构建香气阈值变化曲线,可用于预测不同乙醇体积分数下酯类化合物的阈值。结论:酯类化合物香气阈值的变化受到多种因素的影响,如乙醇溶液中的乙醇体积分数、酯类化合物自身的溶解性、沸点等,水溶性与直链乙酯类化合物阈值变化趋势之间存在负相关关系,相关系数为-0.7064(P<0.05),沸点与含有苯环支链的酯类阈值变化趋势之间存在正相关关系,相关系数为0.547(P<0.05)。解析香气化合物在不同体积分数乙醇水溶液中中呈现不同阈值及风味表现的机理,有助于为不同酒精饮品的风味调控提供理论依据。
Objective:Ester compounds are the most important aromatic substances in alcoholic products,and their aroma thresholds vary in solutions with different alcohol contents.The threshold value of ester compounds in ethanol-water matrices of different volume fractions were determined systematically,and the flavor performance of ester compounds in this solution was studied,which is helpful for accurately determining their flavor contribution and aroma presentation ability in different alcohols.Methods:The threshold values of 30 key ester compounds in ethanol solutions of different volume fractions(10%vol,20%vol,30%vol,40%vol,46%vol,53%vol)were determined by the three-point selection method(3-AFC).The release intensity differences of ester compounds in ethanol solutions of different volume fractions were determined by headspace solid-phase microextraction,and the changes in the aroma release of compounds were explored by using multivariate data processing methods.Results:With the increase of ethanol volume fraction,the threshold value of ester compounds exhibited an upward trend,and the data of aroma release intensity also confirm this trend.Among the straight-chain ethyl ester compounds,ethyl acetate has the highest aroma(12045.45-128515.29μg/L)threshold and ethyl valerate has the lowest aroma threshold(2.58-39.62μg/L).The aroma threshold of ethyl benzoate was the highest(1.75-1713.45μg/L)and that of ethyl phenylpropionate was the lowest among the ester compounds with benzene ring branched chain(1.98-181.21μg/L).The olfactory thresholds of different ester compounds measured in the experiment vary by 4 to 952 times in ethanol solutions of different volume fractions.The aroma threshold curve was constructed using data fitting,which could be used to predict the threshold values of ester compounds under different ethanol volume fractions.Conclusion:The variation of aroma threshold of ester compounds was affected by many factors,such as the volume fraction of ethanol in ethanol solution,the solubility of ester compounds themselves,etc.There was a negative correlation between water solubility and the trend of threshold change of straight-chain ester compounds(correlation coefficient-0.7064,P<0.05),while there was a positive correlation between the boiling point and the threshold change trend of esters contained benzene ring side chains.The correlation coefficient was 0.547(P<0.05).Analyzing the mechanism by which aroma compounds exhibit different thresholds and flavor manifestations in ethanol-water solutions of different volume fractions could help provide theoretical basis for flavor regulation of different alcoholic beverages.
作者
陈锡
杨韵琳
陈璐
李贺贺
孙宝国
孙金沅
CHEN Xi;YANG Yunlin;CHEN Lu;LI Hehe;SUN Baoguo;SUN Jinyuan(Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Beijing Technology and Business University,Beijing 100048;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048)
出处
《中国食品学报》
北大核心
2025年第11期307-320,共14页
Journal of Chinese Institute of Food Science and Technology
基金
国家自然科学基金优秀青年科学基金项目(32322068)。
关键词
白酒
酯类化合物
乙醇
香气释放
阈值
Baijiu
ester compounds
ethanol
aroma release
threshold value
