酱香型调味酒的香味成分与感官特征的关系

摘要

In order to reveal the relations between flavoring compositions and sensory characteristics of Jiang-flavor flavoring liquor, different types of flavoring liquor including Jiang-flavor flavoring liquor, bottom-flavor flavoring liquor, mellow-sweet flavoring liquor, aging-flavor flavoring liquor, special-acetic flavoring liquor were evaluated and compared respectively with their base liquor of the same production batch. Besides, flavoring liquor of the same type but of different quality grade was compared. The results suggested that the sensory characteristics of Jiang-flavor flavoring liquor were closely related to pyrazine compounds, the content of acids and esters was comparactively high in bottom-flavor flavoring liquor, the sensory characteristics of mellow-sweet flavoring liquor was mainly influenced by alcohols content, acetal content in aging-flavor flavoting liquor was high and its low-boiling-point substances were less, and acids content in special-acetic flavoring liquor was comparatively high. (Tran. by YUE Yang)%对酱香型白酒中的酱香调味酒、底香调味酒、醇甜调味酒、陈香调味酒、特酸调味酒进行分析和品评，将不同类型的调味酒分别与同批次的基础酒进行横向对比，对同类型不同质量等级的调味酒进行纵向对比，浅析其香味成分与感官特征的关系。结果表明，酱香调味酒的感官特征与吡嗪类化合物密切相关；底香调味酒中的酸类、酯类含量高；醇甜调味酒的感官特征主要受醇类物质含量影响；陈香调味酒中的低沸点物质少、乙缩醛含量高；特酸调味酒中的酸类含量高。