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在Nongxiangxing Baijiu使用风味学方法对等级特定的香味特征进行全面调查

Yangyang Sun^1,2, Heyun Zhang², Huan Zhang²

¹Collaborative Innovation Center of Functional Food by Green Manufacturing, The Food and Pharmacy College, Xuchang University, Xuchang 461000, China.

Foods (Basel, Switzerland)

|November 13, 2025

概括

风味学技术识别了Nongxiangxing baijiu (NXB) 中的关键芳香化合物,以客观地进行质量分级. 这项研究揭示了不同NXB等级的独特风味特征,超越了主观评估.

科学领域:

食品化学食品化学
感官科学感官科学
分析化学分析化学

背景情况:

目前,Nongxiangxing baijiu (NXB) 的分类缺乏标准化的科学标准,依赖于主观的专家评估.
这种主观性对NXB的一致和精确的质量分级提出了挑战.
风味学提供了一个潜在的解决方案,用于识别NXB分类的客观芳香标记.

研究的目的:

应用风味学技术来识别区分NXB等级的关键特征性芳香化合物.
使用客观分析方法建立NXB质量分级的科学基础.

主要方法:

感官评估,电子鼻子和3D光光谱学被用来分析香味概况.
气色谱质谱法 (GC-MS) 确定了112种化合物,其中33种主要的挥发性化合物被量化.
气味活动值 (OAV) 分析,气味重组和省略实验确定了关键的气味贡献者.

主要成果:

在NXB等级 (G2,G1,GP) 之间发现了香味特征的显著差异.
分别为G2,G1和GP确定了21,23和26个关键芳香化合物 (OAV ≥1).
特定的化合物,如酸 (G2),酸乙烯 (G1) 和酸乙烯 (GP) 是每个等级的特征,影响香味特征.

结论:

根据其独特的芳香化合物配置文件,Flavoromics成功地区分了NXB等级.
11个关键的芳香化合物被确定为NXB芳香的基础.
这项研究为NXB的客观质量分级提供了理论基础,提高了一致性和精度.

关键词:

在GC-MS中使用GC-MS.气味重组和遗漏的气味重组和遗漏电子鼻子电子鼻子关键的芳香化合物关键的芳香化合物在Nongxiangxing的baijiu中使用.

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