摘要
为分析比较传统干金酒和现代精酿金酒的感官风味差异,采用气相色谱-质谱联用(GC-MS)和电子舌技术,结合感官评价和雷达图、主成分分析等统计学方法分析金酒的差异性。GC-MS结果表明,6个金酒样品中共鉴定出92个挥发性成分,各样品分别检测出高匹配挥发性物质50个、44个、49个、45个、46个、61个,其相对含量分别占总含量的70.09%、68.53%、81.31%、70.99%、53.44%和76.49%;烯类成分、醇类化合物为样品的主要挥发性成分,还有酯类、醛类、酮类、酚类、酸类等其他类成分;同时,6个金酒存在共性和特异性挥发性成分,共性成分有16个(芳樟醇和D-柠檬烯等),特异性成分分别为3个、0个、10个、3个、5个、4个;电子舌结果显示,橡木桶陈酿对金酒的滋味影响较大;感官评价结果表明,干金酒和现代精酿金酒风味轮廓存在差异,精酿工艺金酒与传统干金酒相比,大量添加杜松子和芫荽籽外的其他原料改变了金酒香气轮廓,并通过添加干金酒很少用到的原料,感官风味更丰富、鲜明。通过分析不同金酒风味物质的差异,为饮料酒的开发提供了参考。
To analyze and compare the sensory flavor differences between traditional dry gin and craft gin,gas chromatography-mass spectrometry(GC-MS)and electronic tongue were used,combining with sensory evaluation and statistical methods such as radar plot and principal component analysis.GC-MS identified 92 volatile components in six gin samples.50,44,49,45,46,and 61 high matching volatiles were detected in each sample,and their relative content accounted for 70.09%,68.53%,81.31%,70.99%,53.44%and 76.49%of the total content,respectively.Alkene compounds and alcohol compounds were the main volatile components of the samples,along with esters,aldehydes,ketones,phenols,and acids.Common and specific volatile components were present in the six samples,with 16 common components(linalool,D-limonene,etc.)and 3,0,10,3,5,and 4 specific components,respectively.The results of electronic tongue showed that oak barrel aging had great influence on the taste of gin.The results of the sensory evaluation showed that there were differences in the flavor profiles of dry gin and craft gin.Compared with dry gin,the aroma profile of craft gin was changed by the addition of ingredients other than juniper berries and coriander seeds,and its flavor was richer and more distinctive.The analysis has provided reference for the development of beverage spirits.
作者
曹红
李红君
杨闻
刘涛涛
赵润
王喆
周慧
蔡凯
蒲鹏飞
周童
熊亚青
李澜奇
CAO Hong;LI Hongjun;YANG Wen;LIU Taotao;ZHAO Run;WANG Zhe;ZHOU Hui;CAI Kai;PU Pengfei;ZHOU Tong;XIONG Yaqing;LI Lanqi(Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Jing Brand Research Institute,Jing Brand Co.Ltd.,Daye,Hubei 435100,China)
出处
《酿酒科技》
2024年第7期131-140,144,共11页
Liquor-Making Science & Technology
基金
湖北省重点研发计划项目(2020BBA050)。
