浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

胡晓龙; 田瑞杰; 樊建辉; 韩素娜; 李建民; 李华; 王亚平; 何培新

doi:10.12187/2022.02.001

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

1. 河南仰韶酒业有限公司博士后科研工作站, 河南渑池 472400;
2. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com;

基金项目: 三门峡市引进高层次人才(团队)创新创业项目(2020111)
国家自然科学基金项目(31801535)
中原产业创新领军人才项目(214100510009)
中图分类号: TS262.3

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

1. Postdoctoral Programme, He'nan Yangshao Liquor Co., Ltd., Mianchi 472400, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2021-05-06
Accepted Date: 2022-02-08

CLC number: TS262.3

摘要: 基于浓香型白酒挥发性化合物的主要特征和基本信息(感官阈值、风味描述、嗅闻时间强度、香气活力值等),综述了浓香型白酒重要呈香物质种类、香气感官描述及其关联性挥发性化合物,以及挥发性化合物的地域特征等,认为:含量低但种类多、感官阈值范围广、香气特征多样及交互作用复杂为浓香型白酒微量成分的主要特征;对浓香型白酒中115种挥发性化合物的感官阈值及其香气贡献度进行梳理,归纳出其中38种重要呈香物质,主要为酸类、酯类、芳香族及醇类化合物;挥发性化合物的组成和含量与浓香型白酒地域特征和香气感官存在明显关联性,如吡嗪类化合物是浓香型白酒中呈现焙烤香的物质基础,乙酸乙酯、2,3,5-三甲基吡嗪、2-戊酮等22种化合物是区分川派和江淮派浓香型白酒的特征挥发性化合物。针对“风味轮”构建及浓香型白酒感官评价中存在的不足,指出未来应就白酒感官描述术语标准体系构建、香气感官特征与挥发性化合物组成的关联性、白酒微量成分之间的交互作用等进行深入研究,促进浓香型白酒关键风味成分筛选及溯源、异味物质控制、系统感官评价方法建立及基于地域环境特征的个性化生态酿造理念形成,为白酒产业高质量发展奠定基础。
- 浓香型白酒 /
- 挥发性化合物 /
- 地域特征 /
- 感官评价 /
- 风味轮
Abstract: Based on the main characteristics and basic information (sensory threshold, aroma description, odor specific magnitude estimation, odor activity value, etc.) of volatile compounds in Chinese strong-flavor Baijiu (CSFB), the important aroma compounds, the description of aroma sensory and its related volatile compounds, as well as the regional characteristics of volatile compounds in CSFB were reviewed. The main characteristics of trace components in CSFB were their low content, wide variety, wide range of sensory threshold value, diverse aroma senses and the complexity of interaction among them. The sensory threshold and aroma contribution of 115 volatile compounds in CSFB were described, and 38 important aroma compounds were concluded, which were mainly assigned into the compounds of acids, esters, aromatic and alcohol. The composition and content of volatile compounds are significantly related to the regional characteristics and aroma senses of CSFB. For example, the compounds assigned into pyrazine are the material basis of roasting aroma in CSFB, and 22 compounds including ethyl acetate, 2,3,5-three methyl pyrazine, 2-Pentanone, etc., were characteristic compounds for distinguishing the CSFB respectively produced from Sichuan and Jianghuai regions. In view of the shortcomings of the sensory evaluation and the construction of flavor wheel of CSFB, it was pointed out that the future research on the system of terminology standard for liquor sensory description, the correlation between aroma sensory characteristics and volatile compounds, and the interaction between trace components of CSFB should be further studied, which aimed to promote research on selecting the key flavor components of liquor, controlling of off-flavor substances, establishing systematic sensory evaluation methods and forming the ecological brewing concept, laying the foundation for the high-quality development of the Baijiu industry.
- Chinese strong-flavor Baijiu /
- volatile compounds /
- regional characteristics /
- sensory evaluation /
- flavor wheel
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沈阳化工大学材料科学与工程学院沈阳 110142

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com;

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

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通讯作者: 陈斌, bchen63@163.com

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介:胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com

English Abstract

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

目录

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com;

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

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通讯作者: 陈斌, bchen63@163.com

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介:胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com

English Abstract

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

目录