白酒饮后舒适度评价及其与主要风味成分的相关性分析

为深入探究不同香型白酒饮用后舒适度的差异,采用呼气式酒精检测仪测定血液中乙醇含量(blood alcohol concentration,BAC),并对测定方法进行了优化。以饮酒后BAC曲线下面积构建评价模型,测定不同香型白酒的饮后舒适度指数,并结合Pearson相关系数对舒适度与主要风味成分间的相关性进行研究。结果表明,不同饮食组成和饮酒间隔对BAC有显著影响(P＜0.05),而饮酒速度对BAC无显著影响(P＞0.05),采用优化方法测得的BAC相对标准偏差均小于5%；不同志愿者测定同一白酒的饮后舒适度指数与均值间无显著性差异(P＞0.05),说明评价模型重现性较好；采用评价模型测定的12种香型白酒中11种香型白酒的饮后舒适度指数与特级食用酒精组间有显著性差异(P＜0.05)；相关性分析表明,白酒饮后舒适度指数与乙醛、乙缩醛、甲酸乙酯、乙酸乙酯、异戊酸乙酯、甲醇、异戊醇含量呈极显著负相关(P＜0.01),与异戊醛、丁酸乙酯、苯乙酸乙酯、正丙醇、正戊醇、乙酸含量呈显著负相关(P＜0.05),其中异戊醇对白酒饮后舒适度指数负面影响最大；对白酒饮后舒适度指数与极显著负相关的风味成分总量取对数进行多项式拟合,得到回归方程y=-5.453+66.605x-7.137x²(R²=0.849,P<0.01),采用回归方程预测的饮后舒适度指数与实测值间无显著性差异(P＞0.05)。研究结果可对固态法白酒的饮后舒适度评价有一定的指导价值。

Comfort Evaluation After Drinking Baijiu and Its Correlation Analysis with Main Flavor Components

In order to explore comfort difference after drinking different flavor Baijiu, blood alcohol concentration (BAC) was measured by breath alcohol detector, and determination method was optimized. The area under the BAC curve after drinking was used to construct an evaluation model to determine comfort index after drinking different flavor Baijiu, and the correlation between comfort index and main flavor components was studied by Pearson coefficient. The results showed that different dietary patterns and drinking intervals had significant impacts on BAC (P<0.05), while drinking speed had no significant impact on BAC (P>0.05). The relative standard deviation of BAC measured using the optimized method was less than 5%. There was no significant difference between after drinking comfort index of the same Baijiu measured by different volunteers and the mean value of 89.3±0.8 (P>0.05), indicating that the evaluation model had good reproducibility. The comfort index after drinking 11 kinds of Baijiu among the 12 flavor Baijiu determined by evaluation model were significantly different from that of super grade alcohol group (P<0.05). The correlation analysis showed that comfort index after drinking Baijiu was significantly negatively correlated with content of acetaldehyde, acetal, ethyl formate, ethyl acetate, ethyl isovalerate, and isoamyl alcohol (P<0.01), and negatively correlated with the content of isovaleraldehyde, ethyl butyrate, n-propanol, n-amyl alcohol, and acetic acid (P<0.05). Among them, isoamyl alcohol had the greatest negative effect on comfort index after drinking Baijiu. The logarithm of the total amount of flavor components negatively correlated with comfort index after drinking was used for polynomial fitting, and the regression equation y=-5.453+66.605x-7.137x² (R²=0.849, P<0.01) was obtained. There was no significant difference between comfort index predicted by the regression equation and the measured value (P>0.05). The research offered certain reference value for evaluation of comfort of solid Baijiu after drinking.