CN110133143A - The method to be acted synergistically based on Ester fragrance in OAV method research Maotai - Google Patents
The method to be acted synergistically based on Ester fragrance in OAV method research Maotai Download PDFInfo
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- CN110133143A CN110133143A CN201910440138.6A CN201910440138A CN110133143A CN 110133143 A CN110133143 A CN 110133143A CN 201910440138 A CN201910440138 A CN 201910440138A CN 110133143 A CN110133143 A CN 110133143A
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
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Abstract
The invention discloses a kind of methods to be acted synergistically based on Ester fragrance in OAV method research Maotai, it is characterized in that, Ester is mixed according to the ratio of the actual concentrations of Maotai with matrix, the actual measurement fragrance energy value of Ester is ratio of the sum of the concentration of every kind of Ester with the threshold value of all Esters, and the theoretical fragrance energy value of Ester is the summation of the concentration of every kind of Ester and the ratio of its threshold value；By theoretical fragrance energy value and the ratio for surveying fragrance energy value judge the interaction in mixture between component, the influence that sulfur-containing compound acts synergistically to Ester in Maotai is studied with this.The present invention is using the synergistic effect between esters fragrance substance in OAV method research Maotai, the synergistic action effect between substance intuitively can be reflected by the variation of OAV, it is a kind of completely new method for studying Ester fragrance synergistic effect in Maotai, it is easy to operate, visual result is reliable, and applicability is extensive.
Description
Technical field
The invention belongs to flavour of food products chemical field, it is related to Ester fragrance synergistic effect in a kind of research Maotai
Method, specifically it is a kind of based in OAV method research Maotai Ester fragrance act synergistically method.
Background technique
Maotai, the well-known liquor brand of China Today.The cradle of Maotai is current year four to cross advocating war for Chishui campaign
, and Chishui river valley and brandy, the cradle of whiskey famous brand of wine and the referred to as world that China has wine variety to record earliest
The brewing treasured place of grade.Maotai is fed intake, nine boilings twice using local high-quality glutinous sorghum, wheat, water as raw material, eight times plus
Koji fermentation takes wine seven times, is refined by high temperature koji-making, accumulation, fermentation, the special process for flowing wine and storing for a long time.It is produced
Product are well-designed using different rounds, different typical bodies, different wine degree, the base liquor different wine storage time, hook wine with wine, form " micro- Huang
It is transparent, paste flavor is prominent, it is mellow it is plentiful, fine and smooth body is net, long times of aftertaste, empty cup lasting are lasting " typical style feature.
Flavouring essence quality is the important indicator for measuring white wine quality.Along with the development of detection technique, liquor flavor substance
Research is gradually risen, and from the gas-chromatography of early stage paper chromatography till now, is determined from the simple qualitative analysis of compound to complicated
It is fixed to measure, and detectable substance also develops to the various fragrance such as high boiling alcohol, aldehyde, ketone by aliphatic compounds such as low-boiling acid, esters
It is compounds of group, exactly these alcohol, aldehyde, ketone, acid, acetal, sulfide, furfuran compound, phenolic compound, Pyrazine, nitrogenous
Compound etc. makes white wine show characteristic perfume quality.It is most of that the research work of white wine is concentrated on to the volatility in wine
The identification of chemical composition judges the volatile compound in white wine, fragrance energy value by detection means such as GC-O and GC-MS
(OAV) and important volatile compound in experimental identification white wine is omitted in recombination.However, for the volatile compound molecule in white wine it
Between interaction usually ignored by researcher, it is whole to white wine not probe into odourant molecules from flavor substance interaction level
The synergistic effect of body note gas, so that cannot really understand influences distilled spirit fragrance product qualitative factor, to instructing Maotai liquor brewing and to mention
It is little to rise the help of Maotai flavouring essence quality.Therefore, the present invention is directed to be probed between Ester using sensory evaluation in conjunction with OAV method
Synergistic action effect, the Effect study between aroma substance provides effective reliable method, mentions to improve the flavor of Maotai
For theoretical basis.
Summary of the invention
The technical problems to be solved by the present invention are: for fragrance synergistic effect technique study vacancy between current aroma substance
The problem of, a kind of method based on OAV method research Maotai Ester fragrance synergistic effect is provided.
It is fragrant based on Ester in OAV method research Maotai that in order to solve the above-mentioned technical problems, the present invention provides one kind
The method of gas synergistic effect, which comprises the following steps:
Step 1): the fragrance energy value of Ester in Maotai is calculated: Ester is dense according to the reality of Maotai
The ratio of degree is mixed with matrix, the actual measurement fragrance energy value of Ester be every kind of Ester the sum of concentration with it is all
The ratio of the threshold value of Ester, the theoretical fragrance energy value of Ester are the concentration of every kind of Ester and the ratio of its threshold value
The summation of value；
Step 2): judge that fragrance acts synergistically between Ester in Maotai: the theoretical fragrance obtained by step 1) is living
Force value and the ratio for surveying fragrance energy value judge the interaction in mixture between component, are contained with this to study in Maotai
The influence that sulphur compound acts synergistically to Ester.
Preferably, the composition of Ester and concentration are divided by the detection of internal standard method for gas chromatography technology in the Maotai
The quantitative analysis results of analysis obtain.
Preferably, the Ester in the step 1) is at least one in ethyl acetate, ethyl lactate and ethyl hexanoate
Kind.
Preferably, the matrix in the step 1) is the solution for being 53% by the alcoholic strength that deionized water and ethyl alcohol are prepared.
Preferably, the threshold value of all Esters in the step 1), the concentration of every kind of Ester and its threshold value are logical
3 trail and error procedures are crossed to obtain.
Preferably, actual measurement fragrance energy value is denoted as OAV in the step 1)mix, theoretical fragrance energy value is denoted as ∑ OAVi,
The threshold value of i-th component and concentration are denoted as T respectively in all EstersiAnd Ci, the threshold value of all Esters is denoted as Tmix, reason
By fragrance energy value and actual measurement fragrance energy value ratio be denoted as X, then its calculation formula is:
It is highly preferred that judging that Ester fragrance acts synergistically according to the value of X: as X > 1, for cover effect；Work as X=1,
For addition；As X < 1, for synergistic effect.
The present invention has investigated the relationship in Maotai between the fragrance energy value of Ester mixing front and back, passes through single sulfur-bearing
The OAV variation mixed between compound and single ester, and the OAV by mixing between single sulfur-containing compound and multiple esters become
Change, to study the synergistic effect between Ester.The present invention is fragrance between Ester in a kind of completely new identification Maotai
The method of synergistic effect, easy to operate quick, visual result is reliable.
The present invention achieves breakthrough to the research of aroma substance, and fragrance synergistic effect is ground between compensating for aroma substance
Study carefully the blank of technical aspect, the improvement for Maotai wine taste provides theories integration and technological guidance.
Specific embodiment
In order to make the present invention more obvious and understandable, it is hereby described in detail below with preferred embodiment.
Embodiment
A method of Ester fragrance synergistic effect in Maotai is studied using OAV method, specific steps are such as
Under:
1) the step of calculating Ester OAV (fragrance energy value) in Maotai:
The ethanol water for first using deionized water and ethyl alcohol to be configured to alcoholic strength 53% simulates Maotai body as matrix
System.Detection quantitative analysis is carried out to Maotai using internal standard method for gas chromatography technology, obtains ethyl acetate (EA), lactic acid second
Concentration of the three kinds of esters fragrance substances of ester (EL) and ethyl hexanoate (EH) in Maotai, selected Ester detectable concentration result
As shown in table 1.The ethanol water of 53% alcoholic strength is configured to deionized water and ethyl alcohol, the matrix as simulation Maotai,
Selected Ester and their mixture are carried out using 3 trail and error procedures in GBT22366-2008 sensory testing methods
Threshold value determination, the results are shown in Table 1 for detection threshold value.
2) calculating of Maotai Ester mixture OAV:
Theoretical OAV:
Survey OAV:
The calculated result of OAV is as shown in table 1.
Table 1
3) judgement of mixture fragrance synergistic effect:
Ratio X according to theory OAV and actual measurement OAV judges that ethyl butyrate and 2,5- thioxene fragrance act synergistically.
As X > 1, for cover effect；Work as X=1, is addition；As X < 1, for synergistic effect.
As shown in Table 1, the ratio X of theoretical OAV and actual measurement OAV are as follows:
Then ethyl acetate in Maotai, ethyl lactate and ethyl hexanoate is mixed
Object is closed to show as acting synergistically.
It can be seen that research of the OAV method for the synergistic action effect between Ester in Maotai, easy to operate, straight
It sees reliably, the research of coordinative role method provides theoretical basis and technological guidance between aroma substance.
Claims (7)
1. a kind of method to be acted synergistically based on Ester fragrance in OAV method research Maotai, which is characterized in that including following
Step:
Step 1): the fragrance energy value of Ester in Maotai is calculated: the actual concentrations by Ester according to Maotai
Ratio is mixed with matrix, and the actual measurement fragrance energy value of Ester is the sum of concentration of every kind of Ester and all esters
The ratio of the threshold value of substance, the theoretical fragrance energy value of Ester are the concentration of every kind of Ester and the ratio of its threshold value
Summation；
Step 2): judge that fragrance acts synergistically between Ester in Maotai: the theoretical fragrance energy value obtained by step 1)
With the ratio of actual measurement fragrance energy value judge the interaction in mixture between component, Containing Sulfur in Maotai is studied with this
Close the influence that object acts synergistically to Ester.
2. the method to be acted synergistically as described in claim 1 based on Ester fragrance in OAV method research Maotai, feature
It is, the composition of Ester and concentration are tested and analyzed by internal standard method for gas chromatography technology in the Maotai quantitative point
Analysis result obtains.
3. the method to be acted synergistically as described in claim 1 based on fragrance between Ester in OAV method research Maotai, special
Sign is that the Ester in the step 1) is at least one of ethyl acetate, ethyl lactate and ethyl hexanoate.
4. the method to be acted synergistically as described in claim 1 based on fragrance between Ester in OAV method research Maotai, special
Sign is that the matrix in the step 1) is the solution for being 53% by the alcoholic strength that deionized water and ethyl alcohol are prepared.
5. the method to be acted synergistically as described in claim 1 based on fragrance between Ester in OAV method research Maotai, special
Sign is, the threshold value of all Esters in the step 1), the concentration of every kind of Ester and its threshold value pass through three and click
It is obtained with method.
6. the method to be acted synergistically as described in claim 1 based on fragrance between Ester in OAV method research Maotai, special
Sign is that actual measurement fragrance energy value is denoted as OAV in the step 1)mix, theoretical fragrance energy value is denoted as ∑ OAVi, all esters
The threshold value of i-th component and concentration are denoted as T respectively in substanceiAnd Ci, the threshold value of all Esters is denoted as Tmix, theoretical fragrance work
Force value and actual measurement fragrance energy value ratio be denoted as X, then its calculation formula is:
7. the method to be acted synergistically as claimed in claim 6 based on fragrance between Ester in OAV method research Maotai, special
Sign is, judges that Ester fragrance acts synergistically according to the value of X: as X > 1, for cover effect；Work as X=1, is addition；
As X < 1, for synergistic effect.
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| CN110646532A (en) * | 2019-09-20 | 2020-01-03 | 上海应用技术大学 | Method for researching interaction of aroma of ester substances in Lang wine based on vector model |
| CN110672787A (en) * | 2019-08-27 | 2020-01-10 | 上海应用技术大学 | Method for researching interaction of aroma substances in roses |
| CN111398524A (en) * | 2020-04-01 | 2020-07-10 | 北京燕京啤酒股份有限公司 | Beer key flavor component identification threshold and evaluation method for harmony of beer key flavor component identification threshold and hop aroma |
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| CN110672787A (en) * | 2019-08-27 | 2020-01-10 | 上海应用技术大学 | Method for researching interaction of aroma substances in roses |
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| CN110646532A (en) * | 2019-09-20 | 2020-01-03 | 上海应用技术大学 | Method for researching interaction of aroma of ester substances in Lang wine based on vector model |
| CN111398524A (en) * | 2020-04-01 | 2020-07-10 | 北京燕京啤酒股份有限公司 | Beer key flavor component identification threshold and evaluation method for harmony of beer key flavor component identification threshold and hop aroma |
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