食品与发酵工业2025，Vol.51Issue(1)：305-311,7.DOI:10.13995/j.cnki.11-1802/ts.038681
吡嗪类化合物对酱香型白酒香气特征的影响分析
Analysis of the effect of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu
摘要
Abstract
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.关键词
酱香型白酒/吡嗪类化合物/香气特征/香气活度值/香气重组/香气缺失Key words
Jiangxiangxing Baijiu/pyrazine compounds/aroma characteristics/odor activity value/aroma recombination/aroma omission引用本文复制引用
孙细珍,熊亚青,倪兴婷,李强..吡嗪类化合物对酱香型白酒香气特征的影响分析[J].食品与发酵工业,2025,51(1):305-311,7.基金项目
湖北省重点研发项目(2020BBA050) （2020BBA050）
