蔗汁、糖浆和废糖蜜酿制甘蔗酒的风味比较

为了了解蔗汁、糖浆和废糖蜜酿制的甘蔗蒸馏酒在风味上的区别,了解甘蔗蒸馏酒的主要风味特征,从甘蔗制糖厂采集蔗汁、糖浆和糖蜜,用粟酒裂殖酵母发酵,通过蒸馏、陈酿得到甘蔗酒,用二氯甲烷萃取法提取香味成分,用GC-MS进行分析。结果表明:10种香味成分为3种原料甘蔗蒸馏酒所共有,可能是构成甘蔗蒸馏酒特征风味的主体香味成分;糖蜜甘蔗酒（朗姆酒）含有多种美拉德反应产物表现出焦香风味的特征,而蔗汁甘蔗酒和糖浆甘蔗酒没有明显的美拉德反应产物,表现出清香的甘蔗酒的风味特征。本研究对于甘蔗酒开发时原料的选择具有指导意义,同时有利于加深对甘蔗蒸馏酒风味特征和香气成分的认识。 

Comparison of aroma compounds extracted from spirits brewed of cane juice,syrup or molasses

Cane juice, syrup and molasses collected from a cane sugar manufactory were respectively brewed with Schizosaccharomyces pombe. Through distilling from the fermented broth and a successive storage for 3months, spirits were obtained. The aroma compounds were extracted with dichloromethane, and then were analyzed with GC-MS. Ten aroma compounds were identified in all the three kinds of spirits, which suggested that they might be the main components to form the specific flavor of sugar can spirits. Rum brewed from molasses contained several compounds derived from Maillard reaction so that it featured maple flavor, while the spirits from cane juice and syrup did not contain that kinds of compounds and behaved light flavor feature.