吡嗪类化合物对酱香型白酒香气特征的影响分析OA北大核心

The effects of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu were analyzed by sensory analysis,qualitative,and quantitative analysis of aroma compounds.Fifteen pyrazine compounds were identified from the third round of Jiangxiangxing Baijiu by liquid-liquid extraction combined with GC-MS-olfactory technology.Based on quantitative results combined with odor threshold,six pyrazines with OAV≥1 were found to be important aroma contributors to the three rounds of Jiangxiangxing Baijiu.The effects of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu were further clarified through aroma recombination and aroma omission/addi-tion tests.Comprehensive research showed that pyrazine compounds have an important contribution to the nutty and baking odor,followed by a certain impact on the grass and flower odor,and pyrazine compounds have a foil effect on the grain odor and sauce aroma to Jiangxiangxing Baijiu,increasing the concentration of pyrazine compounds has a significant positive effect on improving the richness and sense of hierarchy of Jiangxiangxing Baijiu.By analyzing the influence of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu,this study provided a reference for the regulation of brewing technology and the improvement of product quality of Jiangxiangxing Baijiu.