酱香型酒糟萃取液的GC-MS分析及应用

以酱香型白酒基酒、酱香型酒糟为研究对象，通过品酒师对酱香型白酒基酒进行感官品评，采用气相色谱-质谱（GC-MS）仪分析酱香型酒糟萃取液的呈香呈味物质，考察酱香型酒糟萃取液作为酒用香料回添至酱香型白酒基酒中的应用效果。结果表明，酱香型白酒第一至第三轮次基酒酱香味稍显不足，酱香型酒糟萃取液中含有多种茅台酒中已经检测出来的呈香呈味物质，将酱香型酒糟萃取液作为酒用香料，以4‰的比例添加至二轮次基酒，以2‰、3‰的比例添加至三轮次基酒，感官评分最高，分别为82分、83分和83分。

GC-MS analysis and application of sauce-flavor distilled grains extract

Using sauce-flavor Baijiu(Chinese liquor)base liquor and sauce-flavor distilled grains as study objects,the sensory evaluation of sauce-flavor Baijiu base liquor was carried out by Baijiu taster,and the aroma and taste substances in sauce-flavor distilled grains extract were analyzed by GC-MS,and the application effect of the sauce-flavor distilled grains extract as a Baijiu flavor-agent to the sauce-flavor Baijiu base liquor was studied.The results showed that the sauce flavor of the first to third rounds of sauce-flavor Baijiu base liquor was slightly insufficient.The extract of sauce-flavor distilled grains contained a variety of aroma and taste substances that were detected in Moutai Baijiu.The extract,as a Baijiu flavor agent,was added to the second round base liquor with the ratio of 4%,and added to the third round base liquor with the ratio of 2%and 3%,the sensory scores of the base liquor were the highest,which were 82,83 and 83,respectively.