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- Title
不同质量等级浓香型白酒刘伶醉酒体感官与风味差异解析.
- Authors
陈禹锜; 杨将; 赵文梅; 郝小格; 徐敬征; 胡景辉; 张顺和; 张娇娇; 孙志伟; 韩兴林
- Abstract
In order to explore the characteristic flavor components and aroma contribution of strong-flavor (Nongxiangxing) Liulingzui Baijiu with different quality grades, the sensory evaluation and the determination of aroma components of different liquor were carried out by sensory quantitative description analysis and chromatographic analysis, and analyzed by odor activity value (OAV). The results showed that according to the sensory evaluation results, the six kinds of Baijiu were divided into four types with different quality, and the differences were mainly reflected in pit aroma, ester aroma, aging aroma, aging flavor, aftertaste, sweetness, mellow, fullness, and harmony. The contents of esters, alcohols and carbonyl substances in higher-quality Liulingzui Baijiu samples were relatively high. In addition, there were 26 and 23 substances of OAV≥1 in class Ⅰ and class Ⅱ liquors, and only 16 substances in class Ⅳ liquors. 11 substances in class ⅠBaijiu, including 2,3-butanediol, n-butanol, ethyl caproate, ethyl caprylate, ethyl valerate, ethyl isovalerate, ethyl butyrate, acetaldehyde, isovalerate, caproic acid, and butyrate, made major contributions to the aroma of high-quality Baijiu. The acid-ester ratio of classⅠBaijiu samples was relatively moderate, which was about 0.72, and ethyl acetate to ethyl caproate ratio was about 0.54. In this study, the sensory flavor characteristics of different grades Baijiu of the same flavor were analyzed by sensory evaluation, flavor detection, odor activity value and other analytical methods.
- Subjects
CHROMATOGRAPHIC analysis; FLAVOR; ETHYL acetate; SENSORY evaluation; SWEETNESS (Taste); ACETALDEHYDE
- Publication
China Brewing, 2023, Vol 42, Issue 6, p52
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.009