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食品研究与开发:2024,45(10):190-195
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基于电子鼻和GC-IMS 技术分析储藏时间对酱香型白酒挥发性风味物质的影响
(1.湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳 441053;2.襄阳市酱香型白酒固态发酵企校联合创新中心,湖北襄阳 441053;3.酱香型白酒固态发酵襄阳市重点实验室,湖北襄阳 441053;4.湖北东方明珠酒业有限责任公司,湖北襄阳 441053)
Effect of Storage Time on Volatile Aroma Substances of Sauce Flavor Baijiu Based on Electronic Nose and GC-IMS
(1.Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;2.Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center,Xiangyang 441053,Hubei,China;3.Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu,Xiangyang 441053,Hubei,China;4.Hubei Oriental Pearl TV Tower Liquor Co.,Ltd.,Xiangyang 441053,Hubei,China)
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投稿时间:2023-02-23    
中文摘要: 该研究以第四轮次新酿、储藏1 年和3 年的酱香型白酒为研究对象,采用电子鼻和气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术对其挥发性风味物质进行解析,探讨储藏时间对酱香型白酒挥发性风味物质的影响。电子鼻结果表明,传感器W3C(对氨气、芳香类物质灵敏)、W5C(对烷烃、芳香类物质灵敏)、W1W(对有机硫化物、萜类物质灵敏)和W2S(对乙醇灵敏)对不同储藏时间的酱香型白酒响应值存在显著差异(P<0.05),且对储藏3 年的酱香型白酒响应值最高。结合相对气味活度值(raletive odor activity value,ROAV)法和变量投影重要性(variable importance in projection,VIP)分析,GC-IMS 结果表明,己酸乙酯、戊酸乙酯、异戊酸乙酯、乙酸戊酯和异丁醛是对酱香型白酒风味贡献较为突出的关键化合物,异戊酸乙酯和异丁酸乙酯对不同储藏时间酱香型白酒之间风味贡献差异显著(P<0.05),且对储藏3 年酱香型白酒香气贡献更大。3-甲基-1-丁醇、糠醛、异戊酸乙酯、2-甲基丁酸乙酯、乙酸乙酯和异丁酸乙酯是不同储藏时间酱酒中的关键差异化合物,且在储藏3 年酱酒中相对含量更高。由此可知,储藏对酱酒风味品质形成具有积极意义,且储藏3 年的酱香型白酒整体风味更为突出。
Abstract:In this paper,sauce flavor Baijiu freshly brewed at fourth round and stored for 1 year and 3 years was used as the research object,and volatile aroma substances were analyzed by electronic nose and gas chromatography-ion mobility spectroscopy(GC-IMS),to explore the effect of storage time on volatile aroma substances of sauce flavor Baijiu.The electronic nose results showed that sensors W3C(sensitive to ammonia and aromatic substances),W5C(sensitive to alkanes and aromatic substances),W1W(sensitive to organic sulfides and terpenes)and W2S(sensitive to ethanol)had significant differences in the response values for sauce flavor Baijiu with different storage time(P<0.05),and the highest response value was observed for sauce flavor Baijiu stored for 3 years. Combined with relative odor activity value(ROAV)and variable importance in projection(VIP),the GC-IMS revealed that ethyl caproate,ethyl valerate,ethyl isovalerate,pentyl acetate and isobutyraldehyde were the key compounds with obvious contribution to the aroma of sauce flavor Baijiu.Ethyl isovalerate and ethyl isobutyrate had differences in contributing to the aroma of sauce flavor Baijiu with different storage time and they contributed more to that of sauce flavor Baijiu stored for 3 years(P<0.05). 3-Methyl-1-butanol,furfural,ethyl isovalerate,ethyl 2-methylbutyrate,ethyl acetate and ethyl isobutyrate were the key differential compounds in sauce flavor Baijiu with different storage time and they were higher in sauce flavor Baijiu stored for 3 years.This indicated that storage has a positive effect on the formation of flavor quality of sauce flavor Baijiu,and the overall flavor of sauce flavor Baijiu stored for 3 years was prominent.
文章编号:202410025     中图分类号:    文献标志码:
基金项目:襄阳市重大科技计划项目(2021AAS003037);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)
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