白酒中风味物质味觉阈值的测定
作者:
作者单位:

(1.老年营养与健康教育部重点实验室(北京工商大学) 北京 100048;2.北京工商大学 国酒研究院 北京 100048;3.华南理工大学食品科学与工程学院 广州 510641;4.北京工商大学 中国轻工业酿酒分子工程重点实验室 北京 100048)

作者简介:

通讯作者:

中图分类号:

基金项目:

国家自然科学基金项目(32172340)


Determination of Taste Threshold of Flavor Compounds in Baijiu
Author:
Affiliation:

(1.Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University),Ministry of Education, Beijing 100048;2.Chinese National Alcohols Research Institute of Beijing Technology and Business University, Beijing 100048;3.School of Food Science and Engineering, South China University of Technology, Guangzhou 510641;4.Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University, Beijing 100048)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    白酒是中国的国酒,其独特的风味承载着丰富的文化和历史,是中国文化的重要组成部分。白酒的风味主要取决于酒体中化合物的香气和滋味,化合物的阈值和含量直接影响其对白酒整体风味的贡献。阈值是风味化学中连接化学含量与感官特征的桥梁,是研究白酒关键风味物质重要性的参考指标。目前关于白酒中风味物质的香气阈值研究较多,味觉阈值的研究尚处于起步阶段,迫切需要进行系统研究。本文通过优化基质酒精度以及感官品评方法,确定以体积分数46%的乙醇水溶液为基质,采用三点选配法(3-AFC)测定阈值。共测定了白酒中48种重要风味化合物的味觉阈值,包括觉察阈值和味觉特征阈值。研究发现单一化合物能呈现多种味觉特征,不同化合物味觉特征存在较大差异,而同一类化合物味觉特征具有一定的相似性。多数酸类化合物均能呈现酸味、苦味和涩味等多种味觉特征;酯类化合物多以甜味和苦味为主,而甜味阈值小于苦味阈值;醇类化合物均能呈现苦味,部分醇类化合物还能表现出甜味和涩味;两种醛类化合物和没食子酚均可呈现苦味。本研究为白酒滋味研究提供了较为准确的阈值参考,对白酒行业的感官品评、风味化学研究和产品质量提升具有重大意义。

    Abstract:

    Baijiu is the Chinese national alcohol, and its unique flavor carries a rich culture and history and is an important part of Chinese culture. The flavor of Baijiu mainly depends on the aroma and taste of the compounds in the Baijiu. The threshold and content of the compounds directly affect their contribution to the overall flavor of Baijiu. Threshold is a bridge connecting chemical content and sensory characteristics in flavor chemistry and is a reference index for studying the importance of key flavor compounds in Baijiu. There is extensive research on the aroma threshold of flavor compounds in Baijiu, while research on taste thresholds is still in its infancy. So it is urgent to carry out systematic research. In this paper, the volume fraction of 46% ethanol aqueous solution was used as the matrix, and the three-alternative forced-choice (3-AFC) was used to determine the threshold by optimizing the alcohol content of the matrix and the sensory evaluation method. The taste thresholds of 48 important flavor compounds in Baijiu were determined, including the detection threshold and its taste characteristic threshold. The study found that a single compound could exhibit various taste characteristics, and there were great differences in the taste characteristics of different compounds. Still, the taste characteristics of the same kind of compounds had certain similarities. Most of the acid compounds could present a variety of taste characteristics such as sour, bitter, and astringent taste, and some acid compounds had no obvious sour taste. Ester compounds were mainly sweet and bitter, but the sweetness threshold was not greater than its bitterness threshold. Alcohol compounds could show bitterness, and some could also show sweetness and astringency. Two aldehydes and pyrophenols could show a bitter taste. The results provided a more detailed and accurate threshold reference for studying Baijiu taste, which was of great significance to the sensory evaluation, flavor chemistry research and product quality improvement of the Baijiu industry.

    参考文献
    相似文献
    引证文献
引用本文

何菲,孙宝国,李贺贺,孙金沅,黄明泉,高原.白酒中风味物质味觉阈值的测定[J].中国食品学报,2024,24(10):371-383

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2024-07-23
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2024-12-16
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知


×
《中国食品学报》杂志社招聘编辑