【作者】 陈昊； 武亚帅； 黄河； 赵东瑞； 郑福平； 孙金沅； 黄明泉； 孙宝国；

【Author】 Chen Hao;Wu Yashuai;Huang He;Zhao Dongrui;Zheng Fuping;Sun Jinyuan;Huang Mingquan;Sun Baoguo;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University;Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University;

【机构】 北京工商大学中国轻工业酿酒分子工程重点实验室； 北京工商大学北京市食品风味化学重点实验室；

【摘要】 长链脂肪酸乙酯(十四酸乙酯、十六酸乙酯等6种)对白酒的风味、滋味有着重要影响。为探究不同年份白酒中长链脂肪酸乙酯之间的差异及其对白酒风味、滋味的影响。本研究采用气相色谱串联质谱法(GC-MS)对不同年份白酒中长链脂肪酸乙酯进行定性、定量分析。结果表明,不同年份白酒中长链脂肪酸乙酯含量之间存在显著差异(P <0.05)。随着储存时间的增加,白酒中长链脂肪酸乙酯含量整体呈下降趋势,其中十六酸乙酯含量最高,范围在1.97～7.81mg/L;9-十八碳一烯酸乙酯,9,12-十八碳二烯酸乙酯含量较高,范围在1.14～3.47 mg/L;十四酸乙酯、十八酸乙酯含量较低,范围在0.32～1.00 mg/L。感官实验发现,长链脂肪酸乙酯总浓度较高时对白酒香气有掩盖作用,产生油腻的滋味感;浓度为2～4 mg/L左右时,有助于减弱白酒对鼻腔刺激感,同时提高酒体的柔顺度。本实验为年份酒研究提供思路借鉴,以及微量成分对白酒风味、滋味的影响提供数据参考。更多还原

【Abstract】 Long-chain fatty acid ethyl esters(6 kinds of ethyl ester of tetradecanoic acid,hexadecanoic acid ethyl ester,etc.) have an important influence on the flavor and taste of baijiu.The purpose of this study was to investigate the differences of long-chain fatty acid ethyl esters in different years of baijiu and their effects on the flavor and the taste of baijiu.In this study,gas chromatography coupled with mass spectrometry(GC-MS) was used to qualitative and quantitative analysis the long-chain fatty acid ethyl esters in different years of baijiu.The results showed that there were significant differences in the concentration of long-chain fatty acid ethyl esters in different years of baijiu(P <0.05).With the increase of storage time,the concentration of long-chain fatty acid ethyl esters in baijiu showed a downward trend,and the concentration of hexadecanoic acid ethyl ester was the highest,ranging from 1.97-7.81 mg/L.The content of 9-octadecenoic acid ethyl ester and ethyl-9,12-octadecadienoate was higher in the range of 1.14-3.47 mg/L,while that of ethyl ester of tetradecanoic acid and octadecanoic acid ethyl ester was lower in the range of 0.32-1.00 mg/L.Sensory experiments showed that the higher total concentration of long-chain fatty acid ethyl esters could mask the aroma of baijiu and produce greasy taste,while the concentration of 2-4 mg/L could help to reduce the nasal irritation of baijiu,at the same time improve the alcohol body of flexibility.This study provides a reference for the study of different years of baijiu,as well as the influence of trace components on the flavor and taste of baijiu.更多还原