摘要
为鉴定酱香型白酒中的生青味化合物,建立一种基于感官导向结合代谢组学分析白酒中异嗅味特征成分的方法。利用真空旋转蒸发将样品分成挥发性和难挥发性组分,对具有强烈生青味的挥发性组分进行液液萃取和感官分析,结果表明生青味主要存在于中/碱性组分中;采用气相色谱-质谱联用法对该组分进行检测分析,共定性定量出风味化合物94种,以酯类、醇类和芳香类化合物为主。以正常酒为对照,通过Venn及聚类热图比较统计分析发现缺陷酒与正常酒之间存在显著差异。进一步采用正交偏最小二乘判别分析,得到15种变量重要性投影值大于1的主要差异成分,其中以醇类及酯类化合物差异最为显著,以乳酸乙酯、2-糠酸乙酯、DL-2-己酸乙酯、异戊醇、异丁醇以及糠醛为主的酯类及高级醇类化合物是构成酒体生青味缺陷特征的重要因子,也是导致酒体伴有苦涩的重要原因;其中,2-糠酸乙酯和DL-2-己酸乙酯首次于生青味缺陷型酒中检出,其风味特征还有待验证。本研究全面解析了酱香型白酒中的生青味缺陷酒的风味结构特征,明晰了该缺陷酒与正常酒中的目标差异代谢化合物,为酱香型白酒品质提升提供科学依据。本研究方法体系对未来食品中特征风味的解析提供参考。
To identify the green off-flavor compounds in Moutai-aroma type Baijiu, a method involving sensory-guided fractionation and metabolomics was developed for analyzing its characteristic off-flavor compounds. The samples were separated into volatile and non-volatile compounds by vacuum rotary evaporation. Liquid-liquid extraction and sensory analysis were performed on the volatile components with an intense green off-flavor, and the results showed that the green off-flavor compounds mainly existed in the neutral/alkaline components. A total of 94 flavor compounds were qualitatively and quantitatively identified in the volatile components by gas chromatography-mass spectrometry(GC-MS),the predominant ones being esters, alcohols and aromatic compounds. There were significant differences between normal and defective Baijiu as determined by Venn diagram and clustered heatmap analysis. Furthermore, a total of 15 major differential compounds with variable importance in the projection(VIP) > 1 were identified by orthogonal partial leastsquares discriminant analysis. Among them, alcohol and ester compounds showed the most significant difference between the two Baijiu samples. Esters including ethyl lactate, ethyl 2-furoate and ethyl DL-2-hydroxycaproate, as well as higher alcohols including isoamyl alcohol, isobutanol and furfural were identified as the major green off-flavor compounds, and also important contributors to the bitterness and astringency of Baijiu. It is worth noting that ethyl 2-furoate and ethyl DL-2-hydroxycaproate were identified in Baijiu with green off-flavor for the first time;however, their flavor characteristics have yet to be further investigated. The results of this study provide a scientific basis for improving the quality of Moutaiaroma type Baijiu and also provide a reference for the analysis of characteristic flavor compounds in foods in the future.
作者
孙优兰
黄永光
胡峰
程平言
尤小龙
陆伦维
SUN Youlan;HUANG Yongguang;HU Feng;CHENG Pingyan;YOU Xiaolong;LU Lunwei(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Maotai Distillery(Group)Xijiu Co.Ltd.,Zunyi 564622,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第2期233-241,共9页
Food Science
基金
国家自然科学基金地区科学基金项目(32060534)
贵州省重点基金项目(黔科合基础[2017]1405)
贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637)
贵州省科学技术厅重大专项(黔科合重大专项字[2015]6012)
贵州省科技成果转化项目(黔科合成果[2020]2Y042)
遵义市优秀青年科技创新人才培养项目(遵优青科[2019]1号)。
关键词
酱香型白酒
生青味化合物
感官导向
代谢组学
风味特征
Moutai-aroma type Baijiu
green off-flavor compounds
sensory-guided
metabolomics
flavor characteristics
