Ding Hexia, Yang Jiekai, Cheng Mai, Li Xuanchen, Zeng Maodie, Yang Wei, Wu Qian, Luo Xiaoye, Zhao Juan, Li Xiande, Qiu Shuyi, Zhou Jianli
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Food Chem X. 2024 Nov 6;24:101970. doi: 10.1016/j.fochx.2024.101970. eCollection 2024 Dec 30.
The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1-5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu.
对北方酱香型大曲白酒（NR）和南方酱香型大曲白酒（SR）的风味特征和感官属性进行了系统研究。通过气相色谱-火焰离子化检测（GC-FID）定量检测了56种主要风味化合物。此外，通过计算NR和SR中风味化合物的气味活性值（OAVs）和正交偏最小二乘判别分析（OPLS-DA），鉴定出20种关键香气化合物和7种显著差异化合物。然后，通过网络分析研究了感官属性与关键香气化合物之间的关系。此外，一组组合白酒（北方酱香型白酒第一轮至第五轮（NR1-5）的比例为5%NR1、35%NR2、30%NR3、20%NR4、10%NR5）在将不同比例的SR混入组合白酒时更接近已知风格。该研究为酱香型白酒的标准化生产提供了指导意义。
