芝麻香型白酒中特征风味成分的分析鉴定及其生成规律的研究

Sesame-flavor liquor is one of the intra-industry self-developed new liquor flavor types after the foundation of PRC. With basic mature process, sesame-flavor liquor possesses property of purity and elegance from Fen-flavor liquor, softness and fullness from Luzhou-flavor liquor and mellow, tastefully from Maotai-flavor liquor, and unique flavor of roasted sesame seeds. For owing characteristics of various traditional flavor types but not too strong, sesame-flavor liquor has its own style and becomes fashionable all over China. Due to complicated process and lack of scientific studies, sesame-flavor liquors are produced along with low yield, high cost and instability of quality. Compared with other traditional flavor types, studies of flavor components and the generation mechanism of sesame-flavor liquor are weak. In this project, liquid extraction, solid phase micro extraction and other pretreatment methods are to be combined with gas chromatography, gas chromatography-mass spectrometry and two-dimensional gas chromatography-high resolution time of flight mass spectrometry technology for flavor component analysis of sesame-flavor liquor. With the aroma dilution analysis and time-intensity method, using gas chromatograph-olfactometry, the characteristic flavor components of sesame flavor liquor will be selected and evaluated. Also the accurate quantitative analysis will be completed. The formation mechanism of characteristic flavor and the influence rule of the technology and strain on the sesame flavor need further exploration. Results of this project will help to improve the quality of sesame-flavor liquor and better the technology of production process, and will provide foundation for modifying of national standard. Results are also of important value in enriching the theories and the practice of Chinese liquor flavor study.

芝麻香型白酒属于建国后的创新香型之一，风格介于清香、浓香、酱香之间，有近似焙炒芝麻的独特风味，自成一派，是白酒行业中发展最为迅速的白酒香型之一。但生产中存在有出酒量低、酒体风格质量不稳定等问题亟待解决，且与其他传统香型相比，对芝麻香型白酒中特征风味成分及其生成规律的系统研究还很缺乏。本研究拟应用液液萃取、固相微萃取前处理方法，结合气相色谱、气相色谱-质谱联用以及二维气相色谱-高分辨飞行时间质谱联用等技术对芝麻香型白酒中的风味成分进行分析；采用香气稀释分析法和时间强度嗅闻法，利用气相色谱嗅闻仪联用确定芝麻香型白酒中的特征风味成分；采用气相色谱-质谱联用对特征风味成分进行定量；结合感官评价与仪器分析结果研究不同工艺和不同菌种对芝麻香型白酒特征风味成分变化规律的影响。研究结果将为芝麻香白酒生产提高产品质量与改进生产工艺提供指导，对提高芝麻香白酒研究水平和完善芝麻香型白酒国家标准具有重要意义。

芝麻香型白酒属于建国后的创新香型之一，风格介于清香、浓香、酱香之间，有近似焙炒芝麻的独特风味，是白酒行业中发展最为迅速的白酒香型之一。但其生产中存在有白酒品质不稳定，独特的焙烤芝麻香气来源尚不明晰等问题。本项目通过对芝麻香型白酒中的风味物质的全面解析，对芝麻香型白酒的特征风味物质有了新的认识。研究选择了各代表性品牌芝麻香型白酒酒样，采用直接进样法、液液萃取法、吹扫捕集法、固相微萃取法、同时蒸馏萃取法结合气相色谱仪、气相色谱-嗅闻仪、气相色谱-质谱联用仪、全二维气相色谱-高分辨飞行时间质谱联用仪对酒样中的挥发性化合物进行定性分析。芝麻香型白酒中定性出的挥发性化合物包括酯类、醇类、醛酮类、酸类、呋喃类、缩醛类、含苯环类、内酯类、含氮化合物、含硫化合物等。香气特征与芝麻香型白酒风味特征相符的含氮化合物和含硫化合物分别定性出38种和22种。其中首次在芝麻香型白酒中检出的含氮化合物和含硫化合物分别为7种和15种。通过对不同品牌的原酒和商品酒中3-甲硫基丙醇含量的测定证明了国标中将3-甲硫基丙醇定为芝麻香型白酒的特征物质是不合理的。结合香气萃取稀释分析、香气活性值确定了风味物质对芝麻香型白酒风味的贡献度。结果显示，己酸乙酯、己酸、3-甲基丁酸、戊酸乙酯、丁酸乙酯、二甲基三硫醚、3-甲硫基丙醛、苯乙醇、3-甲基丁醇、辛酸乙酯、乙醛缩二乙醇、乙酸、3-甲基丁酸乙酯、戊酸、3-甲基丁醛等风味物质对芝麻香型白酒风味的贡献较大， 3-甲硫基丙醇对芝麻香型白酒风味的贡献并不突出。通过感官评价结合重组、缺失实验对芝麻香型白酒的风味物质进行筛选。结果显示，3-甲硫基丙醛、己酸乙酯为芝麻香型白酒的关键风味物质。研究首次确定3-甲硫基丙醛对景芝芝麻香型白酒中的烤香起关键作用。这些研究结果为进一步探究芝麻香型白酒特征风味物质的生成规律以及以风味为导向改进芝麻香型白酒生产工艺、稳定产品品质提供了理论依据。