【摘要】 [目的]明确电子束辐照对浓香型白酒的催陈效果。[方法]通过电子鼻和电子舌技术研究0～8 kGy电子束辐照对浓香型白酒新酒气味和滋味的影响，并以1～3年陈酒为对照，分析最优辐照剂量处理后白酒气味和滋味的变化。[结果]不同剂量电子束辐照后浓香型白酒新酒在电子鼻和电子舌检测的主成分分析（PCA）均能很好地分离，表明辐照后样品气味和滋味有较大差异，2 kGy电子束辐照为浓香型白酒新酒的最优辐照剂量。贮藏过程中辐照白酒的气味和滋味逐渐向陈酒靠近，贮藏75 d时电子舌PCA分布辐照白酒与3年陈酒重叠，表明其滋味与3年陈酒相似。[结论]电子束辐照对浓香型白酒具有催陈效果。更多还原

【Abstract】 [Objective] To clarify the aging acceleration effect of electron beam irradiation on Luzhou-flavor Baijiu. [Methods] The effects of 0～8 kGy electron beam irradiation on the aroma and taste of newly produced Luzhou-flavor Baijiu were studied using electronic nose and electronic tongue technologies. Aged Baijiu(1～3 years) served as a control to analyze the changes in aroma and taste characteristics after treatment with the optimal irradiation dose. [Results] Principal component analysis(PCA) of the electronic nose and electronic tongue revealed clear separation of newly produced Luzhou-flavor Baijiu after irradiation with various doses of electron beams, indicating significant differences in aroma and taste profiles. A dose of 2 kGy was identified as the optimal irradiation dose for new Luzhou-flavor Baijiu. During storage, the aroma and taste profiles of the irradiated Baijiu gradually approached those of aged Baijiu. After 75 days of storage, the PCA distribution of the electronic tongue showed overlap between the irradiated Baijiu and the 3-year-old aged Baijiu,indicating similar taste profiles. [Conclusion] Electron beam irradiation exhibits an aging acceleration effect on Luzhou-flavor Baijiu.更多还原