乙醇对化合物值和香味感知在中国baijiu的影响
Jialing Lu1,2, Jia Zheng2, Dong Zhao2
1Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Molecules (Basel, Switzerland)
|February 26, 2025
概括
乙醇度显著影响Baijiu的气味感知. 较高的酒精含量改变了芳香化合物的值,改变了稀释的Baijiu的整体风味特征.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 蒸的烈酒是指蒸的烈酒.
背景情况:
- 传统的中国烈酒Baijiu以其复杂的芳香特征而闻名.
- 稀释显著改变了蒸烈酒的感官特征.
- 了解乙醇度在气味感知中的作用对于质量控制至关重要.
研究的目的:
- 为了研究乙醇度对强芳香型Baijiu的芳香属性的影响.
- 为了确定不同度的乙醇中关键芳香化合物的气味值.
- 阐明乙醇度与 Baijiu 香味特征的感知之间的关系.
主要方法:
- 强烈芳香的Baijiu及其稀释样品的描述性分析.
- 对40种化合物的气味值测量,使用不同度乙醇 (20-60%) 的三种替代强制选择试验.
- 统计分析以将乙醇度与化合物值和芳香属性变化相关联.
主要成果:
- 在9种香味属性 (乙醇,香,果味,谷物) 中,有4种在稀释时显著变化.
- 乙醇度是芳香属性变化的主要驱动因素,比其他化合物更为重要.
- 30种化合物的气味值与乙醇度正相关,其中40种化合物受到不同程度的影响 (2-692x变化).
结论:
- 乙醇度极大地影响了Baijiu中的芳香化合物的气味值.
- 由于乙醇对化合物值的影响,稀释的Baijiu的感知香味形状与原始不同.
- 这项研究突出了乙醇度在塑造Baijiu的感官体验方面的关键作用.
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