仪器分析技术在黄酒感官评价中的应用研究进展

介绍了一些仪器分析技术(主要是GC-MS技术、GC-O吸闻技术、电子鼻技术和电子舌技术等)结合化学计量学方法在黄酒感官评价研究中的应用,以及仪器分析数据在进行感官评价时具有客观性、一致性等优势.结合传统感官评价体系,指出以仪器分析技术集成化发展为基础的定量化、标准化和科学化是未来黄酒感官评价发展的必然趋势.     

GC-O风味分析及R-index法在发酵肉制品排序中的应用

本文介绍了信号检测中的R-index法在8种萨拉米产品排序中的应用,针对排序结果进行了气相色谱-电子鼻联用系统(GC-O)风味分析。采用气相质谱-质谱-电子鼻联用系统(GC-MS-O)进行了相关风味成分定性,实验结果表明:烯丙基甲基硫醚、3-侧柏烯、γ-柏松油烯以及β-石竹烯可能为影响排序的主要关键风味因素。这四种成分主要存在于大蒜油及合成使用香料中,赋予产品葱蒜香,肉桂香等。同时,实验最终确定产品中的相关风味成分43个,关键风味成分18个:烯丙基甲基硫醚、甲苯、3-甲基丁酸、2-乙酰基-1-吡咯啉、3-侧柏烯、(+)-α-蒎烯、苯甲醛、β-蒎烯、辛醛、(R)-(+)-柠檬烯、苯乙醛、γ-柏松油烯、愈创木酚、芳樟醇、壬醛、樟脑、(-)-4-萜品醇、β-石竹烯。具体感官属性与GC-O结果关联需进一步研究。     

黄酒活性干酵母在玉米黄酒生产中的应用

用黄酒活性干酵母，以玉米为原料，采用新技术生产黄酒，原料来源广泛、方便、成本低，便于操作和控制，且营养丰富，耗粮少，有益于黄酒事业的发展。     

黄酒活性干酵母在青稞黄酒生产中的应用

青稞黄酒生产中添加黄酒活性干酵母，有利于提高发酵中的酒精度，延长后酵时间，减少酸败机率，提高出酒率和产品质量。     

黄酒活性干酵母在传统乌衣红曲黄酒中的应用

添加糖化酶、干酵母、在降低乌衣红曲用量３６％的情况下，生产出质量好、出酒率更高的乌衣红曲黄酒，并对工艺控制过程中的工艺要素进行试验，找出适合不同季节的最佳工艺方案。     

电子鼻技术在黄酒感官品评中的应用

研究应用电子鼻技术替代人类嗅觉系统对黄酒的香气进行系统化评价,分别建立了醇香、陈香、焦香3个因素的定量模型,并进行了交互验证。研究表明,建立的定量模型预测平行性好,准确度高,对醇香、陈香、焦香预测的准确率分别达到97.3%、97.3%和94.6%,可以较好应用于黄酒的香气感官品评。     

黄酒风味物质与黄酒香气感官评分的定量关系

采用固相微萃取装置进样,GC-MS进行定量定性分析,测定40个黄酒样品中的挥发性物质,结合感官评分进行回归分析.结果表明,多元回归方程与陈香感官评分间的相关系数较好.R2＝0.7953,而与醇香感官评分间的相关系数较低,R2=0.5682.采用定量关系研究.可以在黄酒挥发物质和香气品质之间建立相关方程,并且可通过物质的含量初步评价黄酒的香气品质.     

酿酒ADY在黄酒生产中的应用

黄酒活性干酵母实现了酒母商品化，是酒母培养工艺的重大创新，对促进黄酒工业现代化具有重要意义。论述了黄酒活性干酵母在机制麦曲黄酒、乌衣红曲酒和红曲酒、传统黄酒、酒母扩大培养、夏季籼米黄酒生产中的应用，以及AADY在米曲生产中的应用等。     

判别分析技术在啤酒风味质量评价中的应用

采用静态顶空进样结合高效毛细管气相色谱分析啤酒香味组分的技术对四个不同品牌燕京啤酒的微量香味组分进行了测定。测定结果应用多变量统计技术判别分析表明所分析的四个品牌燕京啤酒的风味特性各有不同，其中R品牌与E品牌啤酒特性相近。试验结果证明采用多变量统计技术对啤酒香味组分的统计分析可以有效对啤酒风味质量一致性与均一性进行评价。     

GC-O法在肉制品风味分析中的应用

气相色谱-嗅觉测量法（Gas Chromatography-Olfactometry,GC-O）作为肉制品风味物质研究的有力工具,能够确定单一风味组分对整体风味的贡献大小,弥补了MS在这一领域研究的不足之处,正受到越来越多的重视。简述了GC-O的原理和分析方法,重点介绍了GC-O在肉制品风味分析中的应用,以使人们对GC-O有所了解,为相关领域的研究提供一些帮助。      

A survey of biogenic amines in Chinese rice wines

Fourteen Chinese rice wines from four rice wine-making regions of China were analyzed for the first time, using HPLC with diode array detection after pre-column derivatization with dansyl chloride. The results showed that Chinese rice wines contained the five biogenic amines histamine, tyramine, cadaverine, spermine and spermidine. Histamine was detected in all samples (100%), followed by spermine (93%), cadaverine (87%), tyramine (79%) and spermidine (79%). The mean total level of biogenic amines in samples was 107 mg/l with a range from 39.30 to 241 mg/l. These levels are below the level that may elicit direct adverse reactions for most consumers. However, patients being treated with monoamine oxidase inhibitors should be aware of the presence of amines in rice wines and limit their consumption.     

固相微萃取-气相色谱-质谱及气相色谱-嗅闻技术分析美味牛肝菌风味活性物质

采用顶空固相微萃取技术（HS-SPME）提取美味牛肝菌的挥发性成分,用气相色谱-质谱联用技术（GC-MS）结合气相色谱-嗅觉测量法（GC-O）,鉴定美味牛肝菌的挥发性成分及主要风味物质。通过实验鉴定出53种挥发性成分,其中29种成分对美味牛肝菌的风味有贡献,还有3种呈味物质气相色谱检测不到。其中己醛、甲基吡嗪、3-甲硫基丙醛、2,6-二甲基吡嗪、1-辛烯-3-醇、2-戊基呋喃、2-乙基-6-甲基吡嗪、3-辛烯-2-酮、苯乙醛等化合物是美味牛肝菌主要的风味活性物质。      

我国江浙沪黄酒中特征挥发性物质香气活力研究

采用顶空固相微萃取(HS-SPME)与气质联用(CC-MS)法定量分析了不同地区生产的商品黄酒中的54种挥发性香气物质.研究表明,从挥发性香气物质总量上看,由于上海和江苏地区的产品属于清爽型黄酒,香气物质总量低于浙江地区传统型黄酒;黄酒中含量最高的物质是异戊醇、乙酸、苯乙醇和乙酸乙酯:从对香气有贡献的香气物质种类来看,浙江黄酒中有20种,上海黄酒有14种,江苏黄酒有9种;从香气活力值(OAV)比较来看,苯乙醛、丁酸乙酯、乙酸乙酯、己酸乙酯、异丁酸乙酯、苯乙醇、异戊醇和辛酸乙酯对4种黄酒的香气均有不同程度的贡献.此外,苯酚、丁酸乙酯、у-壬内酯、乙酸异戊酯和乙酸乙酯在各种黄酒样品中香气活力值变化较大,对不同黄酒的香气贡献有非常明显的区别.     

不同果酒挥发性风味物质对比分析

以4种不同果酒（青梅酒、桃花酒、杨梅酒、桑葚酒）为研究对象,采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用法（GC-MS）对其挥发性风味成分进行测定,并对其挥发性风味物质进行主成分分析（PCA）,建立综合评分模型对不同果酒挥发性成分进行综合评价。结果表明,4种不同果酒中共检测出79种挥发性风味成分,其中,醇类17种、醛类16种、酮类8种、酯类18种、脂肪酸类5种、萜烯类11种及其他类4种,醇类物质相对含量最高,青梅酒、桃花酒、杨梅酒、桑葚酒的醇类相对含量分别为30.17%、25.15%、28.08%、28.41%。PCA结果表明,4种果酒综合得分按高低顺序依次为青梅酒>桑葚酒>杨梅酒>桃花酒。     

近红外光谱技术在稻米品质分析中的应用

介绍了近红外光谱分析技术的原理、特点和分析程序,综述了近红外光谱分析技术在稻米品质分析中的应用,对近红外光谱分析技术的应用前景进行了展望.     

Discrimination between Chinese rice wines of different geographical origins by NIRS and AAS

The feasibility of near infrared spectroscopy (NIRS) for discrimination between Chinese rice wine of different geographical origins (Shaoxing and Jiashan, China) is presented in this research. NIR spectra were collected in transmission mode in the wavelength range of 800–2500 nm. Qualitative analysis models were developed based on partial least squares regression (PLSR). The prediction performance of calibration models in different wavelength range was also investigated. The best models gave a 100% classification of wines of the two geographical origins in the range of 1300–1650 nm. The content of trace metals (potassium, magnesium, zinc, and iron) was also investigated to classify wines of the two categories by atomic absorption spectroscopy (AAS). The AAS results were in agreement with NIRS, with 100% classification for wines of the two categories. In addition, the correlation between NIRS and AAS was also investigated by PLSR. Potassium and magnesium were well predicted by quantitative models based on NIR spectra and AAS data. The correlation coefficient of calibration (R _cal) for potassium and magnesium were 0.958 and 0.885, respectively, and the correlation coefficient of validation (R _val) were 0.861 and 0.700, respectively. The results demonstrated that NIRS technique could be used as a rapid method for classification of geographical origin of Chinese rice wine, and AAS could be used as an alternative technique or to validate the discrimination results.     

Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds

Chinese rice wine has been claimed to have health-promoting effects, which may be related to the antioxidant activity in vivo. In this study, total antioxidant, reducing, free radical scavenging, and superoxide anion radical scavenging activities were determined in five Chinese rice wines (Guyuelongshan, Hongqu, Shousheng, Foshou, and Nuomi) comparing with synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Ten individual phenolic compounds including caffeic acid, syringic acid, and rutin, (−)-epicatechin, (+)-catechin, gallic acid, vanillic acid, p-coumaric acid, ferulic acid and quercetin, were identified and quantified by HPLC. Results indicated that rice wines exhibited high antioxidant power, and that total antioxidant activity, reducing capacity and free radical scavenging activity were highly correlated with total phenolic content. Nuomi with the highest content of phenolic compounds showed the highest antioxidant activity, while Foshou had the lowest content with lowest activity. Syringic acid and (+)-catechin contributed most to the phenolic compounds and were highly correlated with all antioxidant properties (r² > 0.75). However, vanillic acid, p-coumaric acid and quercetin showed little contribution to the antioxidant function.     

中国传统火腿风味分析研究进展

从中国传统火腿加工过程中的生化变化入手,结合火腿风味物质的形成过程,总结了火腿风味化合物的组成以及火腿风味的测定方法,为火腿的加工工艺控制及研究提供理论依据。     

Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines

Food Science and Biotechnology - To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different...