白酒风味物质分析研究进展
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Research Progress on Analysis of Flavor Compounds in Baijiu
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    摘要:

    白酒是有着数千年历史的传统发酵饮料,在中国的饮食文化中有非常重要的作用。系统的探讨了白酒中挥发性风味化合物和非挥发性风味化合物的分析方法,以及白酒中风味化合物相互作用的研究现状。白酒中的挥发性风味化合物之间会产生加成作用、协同作用、掩盖作用或无相互作用,分析这些相互作用的方法有很多,主要有S型曲线法、OAV法、σ-τ图法、分配系数法、矢量模型法以及PDE模型法。有研究通过S型曲线法发现烷基硫醚对酱香型白酒的水果香味有协同作用等;通过OAV法对茅台酒的研究表明:己酸乙酯与乳酸乙酯、乙酸乙酯这两组混合物分别发生了协同作用等,而乙酸乙酯和乳酸乙酯的混合物发生了加成作用等;用σ-τ图法分析了清香型白酒中醛酮类物质和醇类物质间相互作用,醇类物质基本发生掩盖作用,而己醇和苯甲醇则不发生相互作用,醛酮类物质发生协同作用等;通过分配系数法发现白酒中高浓度的2-苯乙醇和1-丙醇可以抑制3-甲基丁酸的释放,并且1-丙醇对3-甲基丁酸的影响要大于2-苯乙醇等;利用矢量模型法研究发现:混合物的香气强度与单个组分的香气强度之和存在良好的线性关系等;PDE模型法对白酒中混合物的香气强度有很好的预测性能。每种方法都有自己的优缺点,相互验证会使研究结果更准确。

    Abstract:

    Baijiu is a traditional fermented beverage with thousands of years of history, and plays a very important role in Chinese catering culture. The analytical methods of volatile flavor compounds and non-volatile flavor compounds in Baijiu and the research status of the interaction of flavor compounds in Baijiu were systematically discussed. There are additive, synergistic, masking or irrelevant effects among volatile flavor compounds in Baijiu. There are many methods to analyze these interactions including S curve method, OAV method, σ-τ diagram method, partition coefficient method, vector model method and PDE model method. Studies using S curve method had shown the synergistic effect of alkyl sulfide on fruit flavor in Maotai-flavor Baijiu. The study of Maotai Baijiu by OAV method also indicated the synergistic effect of ethyl caproate mixtured with ethyl lactate or ethyl acetate, and additive effect was observed in the mixture of ethyl acetate and ethyl lactate. The method of σ-τ diagram method was used to analyze the interaction of aldoketones compounds and alcohols in Fen-flavor Baijiu. The masking effect was usually occurred in the presence of alcohols, while hexanol and benzyl alcohol did not interact with each other. And the synergistic effect was found among aldoketones. The partition coefficient method indicated that the release of 3-methyl butyric acid could be inhibited by high concentration of 2-phenethyl alcohol and 1-propanol in Baijiu. The influence of 1-propanol on release of 3-methyl butyric acid was greater than that of 2-phenethyl alcohol. The vector model method showed that the aroma intensity of the mixture had a good linear relationship with the aroma intensity sum of the single component. PDE model method had a good prediction performance for the aroma intensity of the mixture in Baijiu. Each method possessed its own advantages and disadvantages, and mutual verification will make the research results more accurate.

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牛云蔚,李雯慧,肖作兵.白酒风味物质分析研究进展[J].食品科学技术学报,2021,39(2):23-31, 90.

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  • 收稿日期:2021-02-28
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  • 在线发布日期: 2021-04-01
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