乙醇对中国白酒复合阈值及香气感知的影响
The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu.
作者信息
Lu Jialing, Zheng Jia, Zhao Dong, Xu Yan, Chen Shuang
机构信息
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin 644000, China.
出版信息
Molecules. 2025 Feb 17;30(4):933. doi: 10.3390/molecules30040933.
Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain) of the nine aroma attributes, primarily attributed to variations in ethanol concentration rather than other compounds. The thresholds of 40 compounds in aqueous solutions with alcohol concentrations of 20%, 30%, 40%, 50%, and 60% were measured using three-alternative forced-choice tests. The thresholds of 30 compounds were significantly positively correlated with ethanol concentration. The thresholds of 40 compounds were affected by ethanol concentration to varying degrees, with changes ranging from 2 to 692 times. Due to the varying degrees of alcohol influence on the compound threshold, the aroma profile of diluted Baijiu sample is different from the original Baijiu sample.
通过描述性分析对浓香型白酒及其稀释样品进行了表征。在九个香气属性中的四个（乙醇、焦香、果香和粮香）中观察到了显著变化，这主要归因于乙醇浓度的变化而非其他化合物。使用三选二必选测试法测定了乙醇浓度分别为20%、30%、40%、50%和60%的水溶液中40种化合物的阈值。30种化合物的阈值与乙醇浓度呈显著正相关。40种化合物的阈值受到乙醇浓度不同程度的影响，变化范围为2至692倍。由于酒精对化合物阈值的影响程度不同，稀释后的白酒样品的香气特征与原白酒样品不同。
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