安徽地产白酒风味构成的分析研究

我国白酒中风味物质的含量占比虽小，但是对于白酒品质的影响却是巨大的。通过对比分析安徽地产白酒的风味物质，得出各自的风味构成特征。文王贡酒整体聚合度较高，风味物质含量相近，乙酸乙酯与己酸乙酯的比值在0.7～0.8，较高的高级醇和有机酸含量和突出的乙酸乙酯含量是文王贡酒的风味特征；迎驾贡酒的整体聚合度一般，风味物质含量相差较大，乙酸乙酯与己酸乙酯的比值在0.5～0.6，甲酸乙酯含量突出是迎驾贡酒的风味特征；古井贡酒整体聚合度较高，风味物质含量相近，乙酸乙酯与己酸乙酯的比值在0.4～0.5，己酸乙酯含量较高，有机酸含量较低是古井贡酒的风味特征。白酒风味构成的研究分析结果对于进一步提升白酒品质具有重要的指导意义。

Analysis and research on the flavor composition of Baijiu produced in Anhui

The content of flavor substance in Chinese Baijiu is low, but the impact on Baijiu quality is great. By comparing and analyzing the flavor substance of Baijiu (Wenwanggongjiu, Yingjiagongjiu and Gujinggongjiu) produced in Anhui, the flavor composition characteristics were obtained. Results showed that the overall clusting degree of Wenwanggongjiu was relatively high, the flavor substance content was similar, and the ethyl acetate to ethyl hexanoate ratio was between 0.7-0.8, the higher contents of higher alcohols and organic acids and the prominent ethyl acetate content were the flavor characteristics of Wenwanggongjiu. The polymerization degree of Yingjiagongjiu was general, the flavor substance content was of great difference, and the ratio of ethyl acetate to ethyl hexanoate of Yingjiagongjiu was between 0.5-0.6. The content of ethyl formate was prominent, which was the flavor characteristic of Yingjiagongjiu. The overall clusting degree of Gujinggongjiu was high, the flavor substance content was similar, the ratio of ethyl acetate to ethyl hexanoate was between 0.4-0.5, and high content of ethyl caproate and lower organic acids were the flavor characteristics of Gujinggongjiu. The results on the flavor composition of Baijiu showed important guiding significance to improve the quality of Baijiu.