학술논문
不同地区酱香型白酒风格特征及风味物质构成差异相关性研究 / Correlation between style characteristics and flavor composition of sauce-flavor Baijiu from different regions
Document Type
Academic Journal
Author
许忠平; 梁明锋; 张娇娇; 雷显仲; 沈世明; 张明松; 孙志伟; 刘海坡; 张翠英; 韩兴林; XU Zhongping; LIANG Mingfeng; ZHANG Jiaojiao; LEI Xianzhong; SHEN Shiming; ZHANG Mingsong; SUN Zhiwei; LIU Haipo; ZHANG Cuiying; HAN Xinglin
Source
中国酿造 / China Brewing. 43(2):35-42
Subject
Language
Chinese
ISSN
0254-5071
Abstract
采用感官评价和气相色谱(GC)法探究不同地区酱香型白酒感官特征和骨架风味物质含量,并对结果进行主成分分析(PCA)及Spearman相关性分析,解析不同地区酱香型白酒感官特征与骨架风味物质的差异及相关性.结果表明,贵州地区酱香型白酒酱香、曲香和焦香得分较高,南方其他地区花果香和草木香较突出,山东地区和北方其他地区醇香和粮香风格明显.风味物质分析结果发现,贵州地区酱香型白酒酯类含量最高,山东地区和南方其他地区酱香型白酒醇类含量较高,北方其他地区酱香型白酒羰基类含量较低,且贵州地区的酱香型白酒乙酸乙酯和乳酸乙酯的比率均在1.4～1.9范围内.PCA结果表明,贵州地区酱香型白酒风味物质结构相似性最高.Spearman相关性分析结果表明,酱香、焦香、曲香和陈香被聚为一类,与正丁醇、3-羟基-2-丁酮、异戊酸乙酯、辛酸乙酯、异戊醛和糠醛呈极显著正相关(P＜0.01).
The sensory characteristics and contents of key flavor compounds in sauce-flavor(Jiangxiangxing)Baijiu from different regions were inves-tigated by sensory evaluation and gas chromatography(GC),and the differences and correlations between sensory characteristics and key flavor sub-stances of sauce-flavor Baijiu in different regions were analyzed by principal component analysis(PCA)and Spearman correlation analysis.The results indicated that sauce-flavor Baijiu in Guizhou region exhibited higher scores in sauce aroma,Qu aroma,and toasty aroma.In Southern regions,floral and fruity aroma were more prominent,while mellow and cereal aromas were more pronounced in Shandong and Northern regions.Flavor com-pounds analysis revealed that Guizhou sauce-flavor Baijiu had the highest ester content,while Shandong and Southern regions had higher alcohol content.Other Northern regions showed lower carbonyl compound levels.Additionally,Guizhou sauce-flavor Baijiu exhibited an ethyl acetate to ethyl lactate ratio ranging from 1.4 to 1.9.PCA results demonstrated that Guizhou sauce-flavor Baijiu showed the highest similarity in flavor compound composition.Spearman correlation analysis results showed that sauce aroma,toasty aroma,Qu aroma,aged aroma were clustered into on group,and were highly significantly positive correlated with n-butanol,3-hydroxy-2-butanone,ethyl isovalerate,ethyl caprate,isoamyl aldehyde,and furfural(P＜0.01).
The sensory characteristics and contents of key flavor compounds in sauce-flavor(Jiangxiangxing)Baijiu from different regions were inves-tigated by sensory evaluation and gas chromatography(GC),and the differences and correlations between sensory characteristics and key flavor sub-stances of sauce-flavor Baijiu in different regions were analyzed by principal component analysis(PCA)and Spearman correlation analysis.The results indicated that sauce-flavor Baijiu in Guizhou region exhibited higher scores in sauce aroma,Qu aroma,and toasty aroma.In Southern regions,floral and fruity aroma were more prominent,while mellow and cereal aromas were more pronounced in Shandong and Northern regions.Flavor com-pounds analysis revealed that Guizhou sauce-flavor Baijiu had the highest ester content,while Shandong and Southern regions had higher alcohol content.Other Northern regions showed lower carbonyl compound levels.Additionally,Guizhou sauce-flavor Baijiu exhibited an ethyl acetate to ethyl lactate ratio ranging from 1.4 to 1.9.PCA results demonstrated that Guizhou sauce-flavor Baijiu showed the highest similarity in flavor compound composition.Spearman correlation analysis results showed that sauce aroma,toasty aroma,Qu aroma,aged aroma were clustered into on group,and were highly significantly positive correlated with n-butanol,3-hydroxy-2-butanone,ethyl isovalerate,ethyl caprate,isoamyl aldehyde,and furfural(P＜0.01).