黄酒风味物质与黄酒香气感官评分的定量关系研究.docVIP

黄酒风味物质与黄酒香气感官评分的定量关系研究 李博斌1 李祖光2 刘兴泉1 周牡艳1 劳民玓1 宋海燕1 （1．国家黄酒产品质量监督检测中心，浙江 绍兴 312071；2．浙江工业大学，浙江 杭州 310032） 摘要：本研究的目的是试图在黄酒的风味成分和香气感官评分间建立一种定量关系，以明确各种挥发性物质对黄酒香气的贡献。采用固相微萃取装置进样，GC-MS进行定量定性分析，测定40个黄酒样品中的挥发性物质，再同3名国家级评酒师的感官评分一起进行回归分析。结果表明，在建立的多元回归方程中，与陈香感官评分间的相关系数较好，R2=0.7953，而与醇香感官评分间的相关系数较低，R2=0.5682。采用定量关系的研究，可以在黄酒挥发物质和香气品质之间建立相关方程，并且可以通过这些物质的含量初步评价黄酒的香气品质。 关键词：黄酒；风味物质；香气感官；定量关系 A Study on Quantitative Relationship between Aroma components and Sensory Evaluation of Yellow Rice Wine LI Bo-bin1, LI Zu-guang2, LIU Xing-quan1, ZHOU Mu-yang1, LIAO Min-di1 and SONG Hai-yan1 (1. National Yellow Rice Wine Quality Supervision and Testing Center, Shaoxing; Zhejiang 312071; 2. Zhejiang University of Technology, Hangzhou, Zhejiang 310032, China) Abstract: The objective of this study is to establish a quantitative relationship between aroma components and sensory evaluation of yellow rice wine, and to know contribution of volatile materials to aroma characteristic. The volatile components of 40 yellow rice wine samples were determined by solid phase micro extractor and GC-MS, the data were used to do regression analysis with the sensory evaluation scores of three national sensory specialists. The result indicated that the multiple regression equation of aged aroma characteristic is better, R2=0.7953, however, for mellow aroma characteristic, R2=0.5682. Through study on the quantitative relationship, a relation model between the volatile matters and aroma characteristic could be established, and aroma characteristic of yellow rice wine could be preliminary evaluated. Key words: Chinese rice wine; aroma components; aroma sensory evaluation; quantitative relationship 黄酒是中国传统的酿造酒，它的香味独特，自成风格，以水、乙醇、糖类、氨基酸和有机酸类为主要成分，香气成分属于微量组分，但这一组分对黄酒的风味有很大的影响。随着人们物质文化生活水平的日益提高，消费者对黄酒这一产品的要求也不断提高和变化，黄酒的营养价值和口感，尤其是形成黄酒风味的微量成分越来越受到消费者的普遍重视[1]。当前，在对黄酒检验时，一般采用感官进行品评，但人的感官器官的灵敏度易受外界因素的干扰而改变，从而影响评价的准确性。因此，黄酒的风味物质品评从一个感性阶段向用高级的仪器定性、定量的全面分析阶段发展已经成为必然[2]。 1 材料与方法 1.1 材料 黄酒样品取自绍兴市当地一家年产万吨以上的黄酒企业，共4