刘家欢 1孙细珍 2熊亚青 1宁珍珍 1倪兴婷 1江莎 1解倩倩1
作者信息
- 1. 劲牌有限公司,湖北黄石,435100
- 2. 劲牌有限公司,湖北黄石,435100||中药保健食品质量与安全湖北省重点实验室,湖北黄石,435100
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摘要
Abstract
The aroma sensory characteristics and aroma components characteristics of sauce-flavor Baijiu with Maotaizhen(MTZ)and Shennongjia(SNJ)were analyzed by sensory analysis,qualitative and quantitative analysis techniques of aroma compounds.Sensory anal-ysis showed that the aroma sensory characteristics of sauce-flavor Baijiu with MTZ were mainly Qu,grain,sauce etc.and SNJ were mainly sweet,sauce,grass,acid and so on.133 odor-active compounds with flavor dilution factor ≥2 were confirmed in sauce-flavor Baijiu by comparative aroma extract dilution analysis.The quantitative results of 133 odor-active compounds combined with the odor activity value(OAV)and partial least squares discriminant analysis identified a total of 65 important aroma compounds(OAV＞1)and 32 differential compounds(VIP ≥ 1)from MTZ and SNJ.Further,in order to explore the relationship between the sensory characteristics and the aroma-active compounds of different producing areas light-flavor Baijiu,using partial least squares regression to explore the relationship.The re-sults showed that the important aroma compounds correlated with the sensory characteristics of MTZ were 2,3,5-trimethylpyrazine,2-ethyl-5-methylpyrazine,2,6-dimethylpyrazine,ethyl 2-methylbutyrate,ethyl hexanoate,ethyl lactate,γ-utyrolactone,ethyl phenylpropionate,and ethyl isovalerate.The important aroma compounds correlated with the sensory characteristics of SNJ were methanethiol,2,6-dieth-ylpyrazine,2-ethyl-6-methylpyrazine,3-methylthiopropanal,vanillin,2,3-butanedione,γ-nonolactone,3-hydroxy-2-butanone,acetalde-hyde,acetal,hexanal,and iovaleraldehyde.By analyzing the aroma profiles and flavor characteristics of the two regions of sauce-flavor Baijiu,this study enhances the cognition of the flavor uniqueness and provides a reference and theoretical basis for production quality con-trol.关键词
不同产区/酱香型白酒/香气萃取物稀释分析/感官分析/香气活度值/香气活性成分Key words
different regions/sauce-flavor Baijiu/aroma extract dilution analysis/sensory analysis/the odor activity value/aroma-active compounds
