| 基于风味物质组成的高温功能大曲应用方法 |
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| 引用本文： | 陈宗校,林 琳,韩 莹,杨 帆,汪地强,王 莉.基于风味物质组成的高温功能大曲应用方法[J].中国酿造,2017,36(1):98. |
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| 作者姓名： | 陈宗校 林 琳 韩 莹 杨 帆 汪地强 王 莉 |
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| 作者单位： | 贵州茅台酒股份有限公司，贵州 仁怀 564501 |
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| 基金项目： | 贵州省科技重大专项项目（黔科合重大专项20136009） |
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| 摘 要： | 运用顶空固相微萃取结合气相色谱-质谱联用技术分析大曲风味物质组成，采用数据拟合方式结合相似系统理论，与优质酱香型大曲中风味物质进行相似度分析，确定高温功能大曲与普通酱香型大曲的最优混合比例。最终确定高温功能大曲与普通酱香型大曲的最优混合比例为6:4，实际混合样品与对应的拟合样品的风味物质组成相似度为97.62%，且符合优质酱香型大曲的感官质量标准，提高了酱香型大曲的品质。
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| 关 键 词： | 高温功能大曲 风味物质 数据拟合 相似度 |
Application of functional high-temperature Daqu based on the composition of flavor compounds |
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| CHEN Zongxiao,LIN Lin,HAN Ying,YANG Fan,WANG Diqiang,WANG Li.Application of functional high-temperature Daqu based on the composition of flavor compounds[J].China Brewing,2017,36(1):98. |
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| Authors: | CHEN Zongxiao LIN Lin HAN Ying YANG Fan WANG Diqiang WANG Li |
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| Affiliation: | Kweichow Moutai Co., Ltd., Renhuai 564501, China |
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| Abstract: | The composition of flavor compounds were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was determined by data fitting method combined with similarity system theory, and similarity analysis of flavor compounds composition in high quality Moutai-flavor Daqu. Finally, the optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was 6:4. The similarity of flavor compounds composition in actual mixed samples with corresponding fitting samples was 97.62%, which conformed to the sensory quality standards of high quality Moutai-flavor Daqu and improved the quality of Moutai-flavor Daqu. |
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| Keywords: | functional high-temperature Daqu flavor compounds data fitting similarity |
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