食品工业科技2025，Vol.46Issue(2)：231-238,8.DOI:10.13386/j.issn1002-0306.2023100255
不同品种高粱理化品质与清茬大曲白酒风味品质的相关性研究
Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu
史琳铭 1杜艳红 1聂建光 1谭昊 1李斯迈 1李婷婷1
作者信息
- 1. 北京红星股份有限公司,北京 101400
- 折叠
摘要
Abstract
High-quality raw materials constitute a critical prerequisite for crafting premium Baijiu.This study aimed to explore the correlation between the physicochemical properties of sorghum and the quality of Qingcha Daqu Baijiu.Utilizing gas chromatography,this research analyzed the flavor compound profiles in sorghum variants'JINZA 22''Northeast sorghum'and'American sorghum'.Differential markers in Baijiu samples were identified through partial least squares discriminant analysis(PLS-DA).Further,the Mantel test was employed to probe the associations between sorghum's physicochemical attributes and the differential compounds in Baijiu.Additionally,Pearson correlation analysis elucidated the relationship between sorghum quality and alcohol yield.The findings revealed fifteen distinct biomarkers across the Baijiu samples.Notably,protein content in sorghum was significantly positively correlated with β-phenylethanol and 3-hydroxy-2-butanone in Baijiu samples(P＜0.01),while amylopectin had the opposite effect.The lipid content significantly negative impacted acetic acid and ethyl acetate levels(P＜0.01).Starch content was positively linked to alterations in β-phenylethanol and acetaldehyde concentrations(P＜0.01),and tannin levels markedly negative-going affected acetaldehyde presence(P＜0.01).The correlation study between sorghum quality and Baijiu yield demonstrated that the amylopectin and tannin content positively affected the alcohol yield(P＜0.05),whereas the starch,amylose,protein content negatively affect the alcohol yield(P＜0.05).Integrating sensory evaluations and flavor analysis,sorghum types HXGL-22 and HXGL-01,characterized by higher amylose and tannin contents,were found to enhance the quality of Qingcha Daqu Baijiu.These results provide a foundational basis for selecting raw materials for the industrial production of light-flavored Baijiu.关键词
清香型白酒/高粱理化性质/不同品种/白酒风味成分/相关性分析Key words
light flavor baijiu/sorghum's physicochemical properties/different varieties/Baijiu flavor component/correlation analysis分类
轻工业引用本文复制引用
史琳铭,杜艳红,聂建光,谭昊,李斯迈,李婷婷..不同品种高粱理化品质与清茬大曲白酒风味品质的相关性研究[J].食品工业科技,2025,46(2):231-238,8.
