Hong Jiaxin, Wang Junshan, Zhang Chunsheng, Zhao Zhigang, Tian Wenjing, Wu Yashuai, Chen Hao, Zhao Dongrui, Sun Jinyuan
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University Beijing 100048 China
Chengde Qianlongzui Distillery Company Hebei 100048 China.
RSC Adv. 2021 Oct 13;11(53):33511-33521. doi: 10.1039/d1ra06073b. eCollection 2021 Oct 8.
Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is well received by customers for its rich and full aroma profile. According to the aroma characteristics of different geographical locations, Nongxiangxing Baijiu can be divided into Jianghuai, Sichuan and North categories. However, the reasons for the differences in Nongxiangxing Baijiu flavor in different regions are still unclear. Hence, representative brands (, Gujinggong, Luzhou Laojiao and Banchengshaoguo) of Nongxiangxing Baijiu from three representative regions were chosen to explore their differences in profile aroma compounds. In this study, a total of 50, 41, 35 potential aroma compounds in Banchengshaoguo, Gujinggong, and Luzhou Laojiao samples were respectively identified by direct injection combined with gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Among them, 18 aroma compounds were further recognized as important aroma compounds owing to their high flavor dilution (FD) value, Osme value, and odor activity value (OAV) ≥ 1. Moreover, the relationship between the above potential aroma compounds and the aroma profile of the three representative samples was analyzed by molecular matrix analysis. The results showed that various aroma compounds contributed differently to the flavor characteristics of Nongxiangxing Baijiu. In particular, 13 aroma compounds were tentatively defined as crucial profile aroma compounds due to their high aroma expression intensity and remarkable contribution to the flavor characteristics of Nongxiangxing Baijiu in different regions, and these crucial profile aroma compounds may be the reason for the difference in aroma profile of Nongxiangxing Baijiu from distinct regions.
在12种白酒香型中，浓香型白酒因其香气浓郁饱满而深受消费者喜爱。根据不同地理位置的香气特征，浓香型白酒可分为江淮、四川和北方三大类。然而，不同地区浓香型白酒风味差异的原因尚不清楚。因此，选取了来自三个代表性地区的浓香型白酒的代表性品牌（古井贡、泸州老窖和板城烧锅），以探究它们在特征香气化合物方面的差异。在本研究中，采用直接进样结合气相色谱-嗅觉测定/质谱联用仪（GC-O/MS）分别鉴定了板城烧锅、古井贡和泸州老窖样品中总共50种、41种、35种潜在香气化合物。其中，18种香气化合物因其高风味稀释（FD）值、气味强度值（Osme）和气味活性值（OAV）≥1而被进一步认定为重要香气化合物。此外，通过分子矩阵分析研究了上述潜在香气化合物与三个代表性样品香气特征之间的关系。结果表明，各种香气化合物对浓香型白酒风味特征的贡献各不相同。特别是，13种香气化合物因具有较高的香气表达强度以及对不同地区浓香型白酒风味特征有显著贡献，而被初步定义为关键特征香气化合物，这些关键特征香气化合物可能是不同地区浓香型白酒香气特征存在差异的原因。
