摘要
该研究运用分子感官组学与多元化学计量学手段,对馏酒工艺过程的5种代表性长链脂肪酸乙酯(LCFAEEs)分布特性进行解析,从视觉、嗅觉、味觉和饮后评价四个维度对样品组进行感官品评实验,明确LCFAEEs与不同白酒馏段品质的对应关系。结果表明,不同馏段白酒中LCFAEEs的含量分布存在显著差异(P<0.05),LCFAEEs含量随着馏酒过程进行呈下降趋势。馏酒前段样品中的LCFAEEs总含量最高,平均值为5.77 mg/L,其中棕榈酸乙酯(EP)的含量最高,平均值为1.77 mg/L。馏酒后段样品中的LCFAEEs总含量最低,平均值为0.75 mg/L。结合酒体感知分析可以发现,LCFAEEs总含量对白酒品质具有极显著影响(P<0.01),尤其是对酒体的果香、花香、柔顺度、酒体风格具有极显著正相关作用(P<0.01,R>0.8)、对酒体的酸味、醇味、异杂味具有极显著负相关作用(P<0.01,R<-0.8)。十六酸乙酯(EP)的添加为白酒带来了更为浓郁的果香和花香,同时提升了甜香和口感的柔顺度。该研究为白酒关键品质因子的挖掘,以及工艺的优化提供了数据支撑。
The distribution characteristics of 5 representative long-chain fatty acid ethyl esters(LCFAEEs)in distillate process were analyzed by means of molecular sensoromics and multivariate metrology.Sensory evaluation experiments were conducted on the sample groups from four dimensions of vision,smell,taste and post-drink evaluation,and the corresponding relationship between LCFAEEs and the quality of different Baijiu distillate stages was clarified.The results showed that there were significant differences in the contents distribution of LCFAEEs in different distillate stages(P<0.05),and the LCFAEEs content showed a decreasing trend with the distillate process.The total LCFAEEs contents in the first stage of distillate was the highest,with an average value of 5.77 mg/L,among them,the ethyl palmitate(EP)content was the highest,with an average value of 1.77 mg/L.The total LCFAEEs contents in the last stage of distillate was the lowest,with an average value of 0.75 mg/L.Combined with the perception analysis of liquor body,the total LCFAEEs contents had a significant influence on Baijiu quality(P<0.01),in particular,it had a significant positive correlation with fruit aroma,floral aroma,smoothness and liquor body style(P<0.01,R>0.8),and a significant negative correlation with sour,alcoholic and miscellaneous taste of liquor(P<0.01,R<-0.8).The addition of ethyl hexadecate(EP)brought more fruity and floral flavor to Baijiu,and improved the sweetness and softness of the taste.This study provided data support for the mining of key quality factors and process optimization.
作者
田文静
武亚帅
王硕
陈乙源
高乐
李畅
赵东瑞
马长路
TIAN Wenjing;WU Yashuai;WANG Shuo;CHEN Yiyuan;GAO Le;LI Chang;ZHAO Dongrui;MA Changlu(Department of Food and Bioengineering,Beijing Vocational College of Agriculture,Beijing 102442,China;Key Laboratory ofBrewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Beijing Academy of Food Sciences,Beijing 100068,China;School of Environmental Science and Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,China)
出处
《中国酿造》
CAS
北大核心
2024年第12期116-123,共8页
China Brewing
基金
北京农业职业学院首席专家团队项目(XY-TD-22-04)
国家自然科学基金青年科学基金项目(32001826)。
关键词
长链脂肪酸乙酯
白酒馏段
多元化学计量学
分子感官组学
柔顺度
酒体风格
long-chain fatty acid ethyl esters
Baijiu distillate stage
multivariate metrology
molecular sensoromics
smoothness
Baijiu body style
