食品科学2024，Vol.45Issue(13)：173-180,8.DOI:10.7506/spkx1002-6630-20230918-153
浓香型基酒中糊味特征物质解析
Analysis of Burnt Flavor Substances in Nongxiangxing Base Baijiu
摘要
Abstract
In order to investigate the burnt flavor substances of Nongxiangxing base baijiu,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the flavor components of base baijiu with normal and burnt flavor.The results showed that a total of 139 flavor substances were detected,of which 20 could be used to differentiate between the two types of base baijiu.Cluster heatmap analysis showed that nine flavor substances,2,4-di-tert-butylphenol,ethyl laurate,butyl caproate,hexyl caprylate,heptyl heptanoate,pentyl caproate,hexyl caproate,caproic acid,and caprylic acid,were more predominant in burnt-flavor base baijiu.Sensory reconstitution,omission,and addition experiments revealed that the burnt flavor was not ascribed to a single compound but rather to the interaction of multiple compounds.2,4-Di-tert-butylphenol and esters were found to be significantly associated with the burnt flavor of Nongxiangxing base baijiu.关键词
浓香型白酒/糊味/顶空固相微萃取-气相色谱-质谱法/2,4-二叔丁基苯酚/缺失实验Key words
Nongxiangxing base baijiu/burnt flavor/headspace solid-phase microextraction-gas chromatography-mass spectrometry/2,4-di-tert-butylphenol/omission experiments分类
轻工纺织引用本文复制引用
李孟涛,许德富,敖宗华,明红梅,代汉聪,代小雪,刘平..浓香型基酒中糊味特征物质解析[J].食品科学,2024,45(13):173-180,8.基金项目
四川省中央引导地方科技发展专项(2021ZYD0102) （2021ZYD0102）
