市售豉香型白酒品质及风味感官分析

目的 探究市售豉香型白酒品质特性,通过理化指标与感官风味评价的总体分析,构建其之间的相互关系。方法 以12种市售豉香型白酒为研究对象,采用高效液相色谱法(highperformanceliquid chromatography, HPLC)结合风味感官评价方法,通过有机酸含量、酒精度、总酸、总酯、酸酯总量、pH及风味感官特性等指标综合分析市售豉香型白酒的品质。结果 12种市售豉香型白酒中均检测出乳酸和乙酸2种有机酸,并未检测出草酸和柠檬酸;相比于浓香、清香等白酒,豉香型白酒中苹果酸和酒石酸含量较低; 12种市售豉香型白酒属于平均为29.8%vol的低度酒,总酸和总酯含量平均分别为0.54 g/L和0.53 g/L; 92%的样品酸酯总量不小于8mmol/L,符合一级豉香型白酒的要求;样品的pH都在3.06～4.53内;市售豉香型白酒在水果香、蜜香、米香等风味强度上无显著性差异,而在醇香和脂肪味上具有显著差异。结论 豉香型白酒相关理化指标所代表的风味物质对其风味感官具有一定贡献,研究结果为豉香型白酒理化指标与风味感官存在相互关系,理化指标测定结果对豉香型白酒风味感官评价具有导向作用。

Quality and flavor sensory analysis of commercially available Chi-flavored Liquor

Objective To explore the quality characteristics of commercially available chi-flavored liquor, and to construct the interrelationship between physical and chemical indexes and flavor sensory evaluation through the overall analysis. Methods Twelve kinds of commercially available chi-flavored liquor were studied, and their quality was evaluated by high performance liquid chromatography (HPLC) combined with flavor sensory evaluation methods. The measured organic acid content, alcohol content, total acid, total esters, total acid and esters, pH and flavor sensory characteristics were used to comprehensively analyze the quality of commercially available chi-flavored liquor. Results Lactic acid and acetic acid were detected in 12 kinds of commercially available chi-flavored liquor, and oxalic acid and citric acid were not detected. Compared to strong-flavor (Nongxiangxing) Baijiu and light-flavor (Qingxiangxing) Baijiu, chi-flavored liquor contain lower levels of malic and tartaric. The 12 commercially available chi-flavored liquor belonged to the low degree wines with an average of 29.8%vol, and the total acid and total ester contents averaged 0.54 g/L and 0.53 g/L, respectively. 92% of the samples had total acid esters greater than 8 mmol/L, which meets the requirements of first-grade chi-flavored liquor. Commercially available chi-flavored liquor showed no significant differences in flavor intensities such as fruity, honeyed, and rice flavors, while significant differences were found in mellow and fatty flavors. Conclusion The flavor substances represented by the relevant physicochemical indexes of chi-flavored liquor have a certain contribution to its flavor sensation, and the results of the study show that there is an interrelationship between the physicochemical indexes of chi-flavored liquor and its flavor sensation, and the results of the physicochemical indexes have a guiding role in the evaluation of the flavor sensation of chi-flavored liquor.