Wang Zhen, Hao Wenjun, Wei Jinwang, Huang Mingquan, Zeng Xinan, Wang Ying, Wu Jihong, Chen Boru
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China.
Food Chem X. 2023 Sep 1;19:100852. doi: 10.1016/j.fochx.2023.100852. eCollection 2023 Oct 30.
Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty analysis to assess the differences between the two processes. Aroma compounds in NLS were extracted using liquid-liquid extraction and headspace solid phase microextraction. Gas chromatography-olfactometry-mass spectrometry was employed to identify 46 aroma-active compounds, including the first-time discovery of ethyl isohexanoate and 2,4-nonadienal in NLS. Quantification of 35 compounds with odor activity value (OAV) ≥ 1 was achieved using internal standard curve methods. Sensory assessments by a cohort of 111 participants highlighted the preference for HX-NLS in terms of flavor, while QQ-NLS exhibited a sour-Chen aroma that required improvement. The study further revealed the significant impact of acetic acid, butyric acid, hexanoic acid, octanoic acid, and 3-methylbutanal on the sour-Chen aroma in liquor.
牛栏山白酒（NLS）是一种以清香型和悠久历史传承而闻名的著名白酒品种，采用混蒸续渣（HX）和清蒸清楂（QQ）两种不同工艺进行了对比分析。该研究结合了以感官为导向的风味分析和惩罚分析来评估两种工艺之间的差异。使用液液萃取和顶空固相微萃取法提取了牛栏山白酒中的香气化合物。采用气相色谱-嗅觉测定-质谱联用技术鉴定出46种香气活性化合物，其中包括首次在牛栏山白酒中发现的异己酸乙酯和2,4-壬二烯醛。使用内标曲线法对气味活性值（OAV）≥1的35种化合物进行了定量分析。111名参与者的感官评估突出了在风味方面对HX-NLS的偏好，而QQ-NLS则呈现出需要改进的酸陈香气。该研究进一步揭示了乙酸、丁酸、己酸、辛酸和3-甲基丁醛对白酒酸陈香气的显著影响。
