酱香型白酒香气协同作用机制研究

In this project, in order to solve problems of unclear aroma synergetic mechanism and undefined the law of the formation of characteristic aroma in sauce flavor liquors, aroma compositions and sensory notes of typical sauce flavor liquors (Moutai, Langjiu) were studied by Gas Chromatography-Mass Spectrometer, Gas Chromatography-Olfactometry, Electronic Nose and so on. The synergetic mechanism of different aroma components, sensory notes, as well as aroma components and sensory notes were studied, using S-curve method and aroma activity value method. The effects of the kind and content of aroma components and the composition of sensory notes on the characteristic aroma were investigated. Furthermore, the relationship between the molecular structure of aroma compound and the synergistic effect was summarized. Characteristic aroma components, sensory notes and the results of synergistic effect were combined by the model of vector model, U model and the additive model in chemometrics. And Olsson aroma quality model was also used to explain the formation cause and law of the characteristic aroma of sauce flavor liquors. Related studies were not reported at home and abroad except our research group. Based on this project, the theoretical guidance was provided in terms of the control of aroma quality, authentication of true and false of sauce flavor liquors and brew of new liquors.

针对目前酱香型白酒香气协同作用机制不清楚，特征香气形成规律不明确等科学问题，本项目旨在以代表性酱香型白酒（茅台酒、郎酒）为研究对象，采用气质联用技术、气相色谱嗅闻技术和电子鼻等技术对茅台酒、郎酒的香气组成和香韵结构进行系统的剖析，借助S-曲线法和香气活力值法探究不同香气成分之间、香韵结构之间、香气成分和香韵结构之间的协同作用机制，重点考察香气成分的种类和含量、香韵结构组成对特征香气的影响，总结归纳香气分子结构与协同效应的关系。并利用化学计量学理论体系中的矢量模型、U模型、累加模型，将特征香气成分、香韵结构与协同效果相关联，结合Olsson香气品质作用模型，进一步从理论上解释和探讨酱香型白酒特征香气的形成原因，对特征香气的形成规律进行研究。相关研究除本课题组发表的文章和预研工作外，尚未见国内外文献报道。通过本项目研究，为酱香型白酒香气品质控制、真假酒鉴别以及新型白酒的酿造提供重要理论依据。

针对目前酱香型白酒香气协同作用机制不清楚，特征香气形成规律不明确等科学问题，本项目旨在通过实验研究和理论分析相结合的方法，以代表性酱香型白酒（茅台酒、郎酒、赖茅酒）为研究对象，采用气质联用技术、气相色谱嗅闻技术和电子鼻等技术对酱香型白酒的香气组成和香韵结构进行系统的剖析，借助S-曲线法、OAV法探究酱香型白酒不同香气成分之间、香韵结构之间、香气成分和香韵结构之间的协同作用机制，总结归纳香气分子结构与协同效应的关系。并利用化学计量学理论体系中的矢量模型、PDE模型，将特征香气成分、香韵结构与协同判定结果相关联，并通过分配系数法探究了香气成分在基质中的挥发性情况，进一步从理论上解释和探讨酱香型白酒特征香气的形成原因，对特征香气的形成规律进行研究，为酱香型白酒香气品质控制、真假酒鉴别以及新型白酒的酿造提供重要理论依据。