食品工业科技2025，Vol.46Issue(11)：263-272,10.DOI:10.13386/j.issn1002-0306.2024060411
不同产地酱香型白酒中吡嗪类化合物差异分析
Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions
摘要
Abstract
Pyrazines are the flavor component basis of the baking aroma of sauce-flavor baijiu and are also an important index for evaluating differences in quality.To explore differences in pyrazine content in sauce-flavor baijiu from different regions,liquid chromatography-tandem mass spectrometry(LC-MS/MS),sensory evaluation and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to identify 16 pyrazines in 69 sauce-flavor baijiu products from Sichuan,Guizhou,and other regions.No significant differences were found in pyrazines identified in sauce-flavor baijiu from different regions,but significant quantitative differences in content were found.Average pyrazine content in sauce-flavor baijiu in Guizhou(26472.53 μg/L)was higher than that in Sichuan(18544.17 μg/L)and other regions(16495.45 μg/L),and tetramethyl pyrazine was found in the highest proportion of the 69 sauce-flavor baijiu products,and the content ranged from 64.81 to 50399.56 μg/L.The key aroma substances in sauce-flavor baijiu,2-ethyl-3,5-dimethylpyrazine,2-ethyl-3,6-dimethylpyrazine,2,6-dimethylpyrazine,and trimethylpyrazine had odor activity values(OAV)＞1 in the 69 sauce-flavor baijiu products.Tetramethylpyrazine,trimethylpyrazine,2-ethyl-6-methylpyrazine,2,3-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine were selected by OPLS-DA as the main difference of pyrazine compounds in different places to distinguish sauce-flavor baijiu(VIP＞1).The sensory quantitative results showed that there were differences in the sensory properties of burnt aroma,baked aroma,paste aroma,grass aroma,earth aroma,green leaf or vegetable aroma and nutty aroma.The results of this study provide an important reference for regional differentiation and brewing process regulation of sauce-flavor baijiu.关键词
酱香型白酒/吡嗪类化合物/液相色谱-质谱联用法/产地/定量感官分析Key words
sauce-flavor baijiu/pyrazine compounds/liquid chromatography-tandem mass spectrometry(LC-MS/MS)/regions/quantitative sensory analysis分类
轻工纺织引用本文复制引用
向玲,吴奇霄,贾俊杰,牛曼思,屠婷瑶,马龙,涂荣坤,王松涛,沈才洪..不同产地酱香型白酒中吡嗪类化合物差异分析[J].食品工业科技,2025,46(11):263-272,10.基金项目
中国博士后科学基金资助项目(2022M721448) （2022M721448）
泸州市青年科技人才项目(2024RQN218). （2024RQN218）
