台州地区两种知名糟烧酒香气成分分析
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摘要
采用液液萃取结合气相色谱-质谱联用法对台州产两种糟烧酒的微量风味组分进行了分析。结果表明,济公家老糟香酒检出23种香味物质,主要呈香化合物有2-甲基-2-丙醇、3-甲基-1-丁醇、β-苯乙醇、乳酸乙酯、乙酸等;恩典土烧酒(50%vol)检出11种香味物质,主要呈香化合物有己酸乙酯、丙酸、乙酸、丁酸等。表明酿酒工艺的不同导致了香味成分的差异,是两种白酒不同口感的关键。
The trace flavoring components of two famous Zaoshao liquor products made in Taizhou were analyzed by liquid-liquid extraction coupled with GC-MS. 23 flavoring compounds were detected in Jigongjia Zaoxiang liquor including 2-methyl-2-propanol, isopentyl alcohol, phenethyl alcohol, ethyl lactate, and acetic acid. 11 flavoring compounds were detected in Tushao liquor including ethyl caproate, propionic acid, acetic acid, and butyric acid. The results demonstrated that the difference in flavoring compounds of the two liquor products might be induced by different liquor-making techniques and such difference was the key factor to different liquor taste.
The trace flavoring components of two famous Zaoshao liquor products made in Taizhou were analyzed by liquid-liquid extraction coupled with GC-MS. 23 flavoring compounds were detected in Jigongjia Zaoxiang liquor including 2-methyl-2-propanol, isopentyl alcohol, phenethyl alcohol, ethyl lactate, and acetic acid. 11 flavoring compounds were detected in Tushao liquor including ethyl caproate, propionic acid, acetic acid, and butyric acid. The results demonstrated that the difference in flavoring compounds of the two liquor products might be induced by different liquor-making techniques and such difference was the key factor to different liquor taste.
引文
[1]祁传林.封闭式糟法提高白酒产量的探讨[J].酒饮料技术装备,2006(1):61-62.
[2]毛青钟.耐高温干酵母在黄酒糟烧白酒生产中的应用[J].酿酒科技,2005(10):105-106.
[3]张建炀,隋秀芳,熊建军,等.蓝莓果醋饮料的研制及香气物质检测[J].中国酿造,2013,34(2):142-147.
[4]廖永红,杨春霞,胡佳音,等.气相色谱-质谱法分析比较牛栏山牌清香型二锅头酒和浓香型白酒中的香味成分[J].食品科学,2012,33(6):181-185.
[5]刘永衡,蔡倩,吴桂君.幸运李子果酒香气成分分析[J].中国酿造,2015,34(10):138-141.
[6]鲍忠定,许荣年,顾秀英,等.糟烧白酒风味组分的研究[J].酿酒科技,2013(5):23-26.
[7]刘婧玮,蒋英丽,沈毅,等.酱香型白酒中风味物质的成因研究现状[J].酿酒科技,2013(5):85-89.
[8]严伟,吴生文,刘建文,等.特香型年份酒香味物质初探[J].酿酒科技,2013(8):54-57.
[9]郭文杰,卢建春.古井贡酒特征香味成分的研究[J].酿酒科技,2001(5):83-85.
[10]薛龙龙,冷云伟.生物增香液对糟烧酒口味的改进及分析[J].中国酿造,2015,34(6):77-79.
[11]明红梅,姚霞,周健,等.中高温浓香型大曲中挥发性香味物质分析[J].酿酒科技,2015(6):73-79.
[12]曾祖训.小曲清香型白酒的工艺特征与香型风格[J].酿酒,1995(5):37-41.
[13]江建国.用黄酒糟制低度健身糟香酒[J].酿酒科技,1991(1):53-54.
[14]张丹英,祝洵,沈子林.采用籼米粉生产糟烧酒的工艺探讨[J].中国酿造,2004(1):24-25.
[15]祁传林.封闭式糟烧法提高白酒产量的探讨[J].酒饮料技术装备,2006(1):61-62.
[2]毛青钟.耐高温干酵母在黄酒糟烧白酒生产中的应用[J].酿酒科技,2005(10):105-106.
[3]张建炀,隋秀芳,熊建军,等.蓝莓果醋饮料的研制及香气物质检测[J].中国酿造,2013,34(2):142-147.
[4]廖永红,杨春霞,胡佳音,等.气相色谱-质谱法分析比较牛栏山牌清香型二锅头酒和浓香型白酒中的香味成分[J].食品科学,2012,33(6):181-185.
[5]刘永衡,蔡倩,吴桂君.幸运李子果酒香气成分分析[J].中国酿造,2015,34(10):138-141.
[6]鲍忠定,许荣年,顾秀英,等.糟烧白酒风味组分的研究[J].酿酒科技,2013(5):23-26.
[7]刘婧玮,蒋英丽,沈毅,等.酱香型白酒中风味物质的成因研究现状[J].酿酒科技,2013(5):85-89.
[8]严伟,吴生文,刘建文,等.特香型年份酒香味物质初探[J].酿酒科技,2013(8):54-57.
[9]郭文杰,卢建春.古井贡酒特征香味成分的研究[J].酿酒科技,2001(5):83-85.
[10]薛龙龙,冷云伟.生物增香液对糟烧酒口味的改进及分析[J].中国酿造,2015,34(6):77-79.
[11]明红梅,姚霞,周健,等.中高温浓香型大曲中挥发性香味物质分析[J].酿酒科技,2015(6):73-79.
[12]曾祖训.小曲清香型白酒的工艺特征与香型风格[J].酿酒,1995(5):37-41.
[13]江建国.用黄酒糟制低度健身糟香酒[J].酿酒科技,1991(1):53-54.
[14]张丹英,祝洵,沈子林.采用籼米粉生产糟烧酒的工艺探讨[J].中国酿造,2004(1):24-25.
[15]祁传林.封闭式糟烧法提高白酒产量的探讨[J].酒饮料技术装备,2006(1):61-62.