Feng Yufeng, Zhang Zhiliang, Huang Xiaodong, Tang Liang, Guo Taohong, Zhang Juan, Chen Shuang, Xu Yan
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Jinhui Liquor Co. Ltd., Longnan 742300, Gansu, China.
Food Chem. 2025 Apr 1;470:142687. doi: 10.1016/j.foodchem.2024.142687. Epub 2024 Dec 27.
Baijiu aged in Jiuhai container will produce a special Jiuhai-aroma, which has not been fully studied. In this study, check-all-that-apply method and quantitative descriptive analysis were used to characterize Jiuhai-aroma, and it was found that the aroma characteristics of herbs, spicy, cut hay and woody were prominent in Baijiu aged in Jiuhai container. According to the results of GC-O and quantification, 71 odorants were identified in Jiuhai sample. Through recombination and omission experiments, it was found that 4-ethylphenol, 4-ethylguaiacol and 3-methyl-2,4-nonanedione played a key role in Jiuhai-aroma. In addition to this, the omission of seven sub-threshold terpenes mixture (α-pinene, camphene, β-pinene, longifolene, 4-terpineol, α-terpineol and cedar) also had a significant effect on Jiuhai-aroma. The interactions between sub-threshold terpenes which can promote aroma perception was further confirmed by Feller's additive model.
在酒海中陈酿的白酒会产生一种特殊的酒海香气，但目前尚未得到充分研究。在本研究中，采用复选法和定量描述分析来表征酒海香气，发现酒海中陈酿的白酒具有突出的草药香、辛香、干禾杆香和木香香气特征。根据气相色谱-嗅闻（GC-O）和定量结果，在酒海样品中鉴定出71种气味物质。通过重组和省略实验发现，4-乙基苯酚、4-乙基愈创木酚和3-甲基-2,4-壬二酮在酒海香气中起关键作用。除此之外，省略七种阈值以下的萜烯混合物（α-蒎烯、莰烯、β-蒎烯、长叶烯、4-松油醇、α-松油醇和雪松烯）对酒海香气也有显著影响。费勒加法模型进一步证实了阈值以下萜烯之间可促进香气感知的相互作用。
