金种子馥香白酒的风味剖析及其感官评价指纹图谱的建立

不同香型白酒酿造工艺的相互融合、多种酿酒原料及用曲的使用等,在丰富白酒香型与提高酒体品质等方面起到积极作用,白酒多香型组合的发展方向具有积极的现实意义。为明确馥香白酒与浓香白酒的本质差异,并建立感官评价指纹图谱,以期为保证产品质量及其品质稳定性、酿酒工艺调整与质量控制等提供依据。研究采用风味成分的GC-MS分析、建立感官评价指纹图谱等方法,对金种子馥香白酒的主要风味成分进行剖析。结果表明,金种子馥香白酒中醇的相对含量明显高于对照组的浓香白酒,为浓香白酒的2?4倍;其中,β-苯乙醇在馥香白酒中被检出,且含量丰富;有机酸的相对含量较低,明显区别于浓香白酒;馥香白酒中还检测到含硫化合物、呋喃类、吡嗪类等风味成分,可以作为区别于浓香白酒的显著特征。感官评价指纹图谱分析表明,“多粮香、焦香、醇厚感、回味”等感官特征凸显了馥香白酒的“多粮酿造、一口三香”等特点。

Study on Flavoring Components of a Kind of Fuxiang Liquors and the Establishment of Fingerprint for Sensory Evaluation

The blending of different liquor-making techniques, the use of various liquor-making materials and Daqu play an active role in enriching liquor-flavor and improving the quality of liquor-body, the development direction of the multi-flavor type combination of liquor has positive practical significance. This study was to clarify the essential difference between fuxiang liquor and luzhou-flavor liquor, and ensure the quality and stability of the products, the fingerprint of sensory evaluation was established, and to provide the basis for the technical adjustment and quality control of liquor-making. In this paper, the main flavor components of Jinzhongzi fuxiang liquor were analyzed by GC-MS and fingerprint analysis. The results showed that the relative content of alcohol in Jinzhongzi fuxiang liquor was obviously higher than that in luzhou-flavor Liquor, and 2~4 times as much as that in luzhou-flavor liquor, it is obviously different from luzhou-flavor liquor, Sulfur compounds, the Furan and pyrazine flavor components were also detected in fuxiang liquor, which can be used as the distinguishing feature.The fingerprint analysis of sensory evaluation showed that the sensory characteristics of compound flavor liquor, such as multi-grain, burnt,mellow and aftertaste, showed the remarkable characteristics of fuxiangr liquor.