食品与发酵工业2024，Vol.50Issue(20)：252-258,7.DOI:10.13995/j.cnki.11-1802/ts.037844
不同红曲酿造白酒中挥发性风味物质的代谢差异
Metabolic differences of volatile flavor compounds in Baijiu fermented with different Hongqu
覃凤阳 1李茂 1张伟建 1赵佳伟 1晏俊玲 1赵东 1郑佳1
作者信息
- 1. 宜宾五粮液股份有限公司技术研究中心,四川宜宾,644007||中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾,644000
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摘要
Abstract
Three commercial Hongqu(L,G,J)were selected for the fermentation of Baijiu.The volatile flavor components of Baijiu were analyzed by GC-MS.To thoroughly investigate the effects of different kinds of Hongqu and different Hongqu content additions on the volatile flavor components of brewed liquor,47 volatile flavor components in the wine were qualitatively quantified,and multivariable sta-tistical analysis was applied to compare the differences in volatile flavor components among the samples.Results showed that the addition of Hongqu L,as well as the high content of Hongqu J,had a significant effect on the reduction of the total higher alcohol content in the wine samples(25.9％-29.5％),mainly on the reduction of isobutyl alcohol and isoamyl alcohol,and the addition of Hongqu L,J,and G had a significant effect on the reduction of the content of ethyl lactate(68.5％-244.4％),ethyl acetate(24.85％-50.89％),and ethyl hexanoate(23.35％-145.17％)contents were enhanced significantly.The different kinds of Hongqu,different additive amounts,and the generation of senior alcohols and esters had a certain regulatory effect,and the volatile flavor components of the brewed Baijiu had significant differences.The difference was mainly reflected in the reduction of the type of esters and higher alcohol content.These factors had a contributing role in the improvement of the quality of the Baijiu.关键词
红曲/风味物质/多元统计分析/代谢差异/高级醇Key words
Hongqu/flavor/multivariable statistical analysis/metabolic differences/higher alcohols引用本文复制引用
覃凤阳,李茂,张伟建,赵佳伟,晏俊玲,赵东,郑佳..不同红曲酿造白酒中挥发性风味物质的代谢差异[J].食品与发酵工业,2024,50(20):252-258,7.
