CN110646532A - Method for researching interaction of aroma of ester substances in Lang wine based on vector model - Google Patents
Method for researching interaction of aroma of ester substances in Lang wine based on vector model Download PDFInfo
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Abstract
The invention discloses a method for researching the interaction of the aroma of ester substances in Lang wine based on a vector model, which is characterized in that a scale for the intensity of the ester substances is established; selecting at least one pair of ester substances A and B with the same strength, mixing five groups of ester substances A and B with different strengths, and measuring the strength of the mixture; the sum of the intensity of each group of the equal-intensity ester substances A and the ester substances B and the actually measured intensity are in a linear relation and are plotted by Sigma Plot 12.0 software, and the interaction of the fragrance among the components in the mixture is judged according to the size of an included angle, so that the influence of the interaction of the fragrance among the ester substances in the Lang wine is researched. The invention considers the relationship between the fragrance intensity before and after the mixing of the esters in the Lang wine, and researches the interaction between the esters through the intensity change of the single esters and the binary mixed esters.
Description
Technical Field
The invention belongs to the field of food flavor chemistry, and relates to a method for researching interaction of aroma of ester substances in Lang wine, in particular to a method for researching interaction of aroma of ester substances in Lang wine based on a vector model.
Background
Lang wine, a famous brand of Chinese white spirit with century history, is a new treasure in famous vineyards in China. The Lang liquor is produced in the red water Hepani Erlangzhen, and the Maotai-flavor liquor is brewed in a high-quality zone. The Lang wine is characterized by outstanding sauce fragrance, mellow and refreshing taste, elegant and delicate flavor, long aftertaste and long fragrance left in an empty cup. In the brewing process, although the Maotai wine is prepared according to the technology of the Maotai wine, the taste of the Maotai wine is different from the sauce fragrance of the Maotai wine, the fragrance is stronger and stronger than that of the Maotai wine, and the Maotai wine has the taste of thick sauce. The brewing process of the Lang wine is from Chinese 'Goujiang wine' to Song 'Fengqu wine' from 'Huisha wine' to 'plate blending', and the Lang wine inherits the ancient brewing method for more than one thousand years, so that the unique process of 'high-temperature starter propagation, twice grain feeding, airing and stacking, Huisha fermentation, nine times of steaming and brewing, eight times of fermentation, seven times of wine taking, hole storage for years and plate blending' is formed.
The quality of the aroma is an important index for measuring the quality of the white spirit. With the development of detection technology, research on flavor substances of white spirit is gradually promoted, from early paper chromatography to current gas chromatography, from simple qualitative analysis to complex quantitative determination of compounds, detection substances are also developed from aliphatic compounds such as low-boiling-point acids and esters to various aromatic compounds such as high-boiling-point alcohols, aldehydes and ketones, and the alcohols, aldehydes, ketones, acids, acetals, sulfides, furans, phenols, pyrazines, nitrogen-containing compounds and the like enable the white spirit to present characteristic aroma quality. Most of research works on white spirit focus on identifying volatile compound components in the white spirit, and important aroma compounds in the white spirit are identified through judging aroma compounds, aroma activity values (OAV) and recombination omission experiments in the white spirit by means of GC-O, GC-MS and other detection methods. However, the interaction between aroma compound molecules in the white spirit is often ignored by researchers, and the interaction of the aroma molecules on the whole aroma of the white spirit is not explored from the aspect of flavor substance interaction, so that the factors influencing the aroma quality of the white spirit cannot be really understood, and the method is not helpful for guiding the brewing of the lang spirit and improving the aroma quality of the lang spirit. Therefore, the invention aims to explore the interaction effect among ester substances by adopting sensory evaluation and combining a vector model, provide an effective and reliable method for researching the action among aroma substances and provide a theoretical basis for improving the flavor of the Langgang liquor.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a method for researching the interaction of the aroma of ester substances in Lang wine based on a vector model, which is used for researching the interaction of the existing aroma substances.
In order to solve the problems, the invention provides a method for researching the interaction of the aroma of ester substances in Lang wine based on a vector model, which is characterized by comprising the following steps:
step 1): establishing a scale of the intensity of the esters: in the base, 12 concentrations of the ester mixture were selected as the intensity reference, and the results were expressed in 13 points, where 0 indicates no odor intensity and 12 indicates the maximum intensity, which was determined by the panelists who were not informed whether the stimulus was a mixture;
step 2): selecting ester substances A and B with the same strength, mixing five groups of ester substances A with the same strength with the ester substances B (such as ethyl acetate and ethyl caproate, ethyl acetate and ethyl 2-methylbutyrate), and measuring the strength of the mixture, wherein the ester substances are key aroma substances in the Langgang liquor through a gas chromatography-sniffing instrument and a dilution factor analysis method;
step 3): judging the interaction of the aroma of the ester substances in the Lang wine: the sum of the intensity of each group of the equal-intensity ester substances A and the ester substances B and the actually measured intensity are in a linear relation and are plotted by Sigma Plot 12.0 software, and the interaction of the fragrance among the components in the mixture is judged according to the size of an included angle, so that the influence of the interaction of the fragrance among the ester substances in the Lang wine is researched.
Preferably, the substrate in the step 1) is composed of a solution with the alcoholic strength of 53% prepared by deionized water and ethanol.
Preferably, the intensities of the ester A, the ester B and the mixture are analyzed on an intensity scale.
Preferably, the fragrance intensity of the ester substances A in the step 3) is OIaThe intensity of the ester B is OIbThe mixture has strong fragranceDegree of OIab，OIabAnd OIaAnd OIbThe relation between the two substances conforms to a vector model, and the ester substances A and B with medium intensity in the vector model are mixed, namely OIa＝OIb，OIabAnd OIaAnd OIbThe relationship between them conforms to the vector model:
wherein alpha is OIaAnd OIbThe included angle between them, thenWill be provided with
K is then OIab＝k(OIa+OIb) And conforms to a linear relationship.
More preferably, the interaction of the fragrance among the ester substances in the step 3) is judged according to the k value of the mixture.
Further, the method for judging the interaction of the ester fragrance comprises the following steps:
when k is 1, the mixture has complete addition; when k is more than 0.5 and less than 1, partial addition is carried out between the mixtures; when k is 0.5, the mixture has no effect; when 0< k <0.5, the mixture has a masking effect.
According to the invention, the relationship between the aroma intensity before and after the mixing of the esters in the Lang wine is investigated, and the interaction between the esters is researched through the intensity change of the single esters and the binary mixed esters. The invention is a brand-new method for identifying the interaction of the aroma of ester substances in the Langgang liquor, and has the advantages of simple and quick operation and visual and reliable result.
The invention makes breakthrough progress on the research of the aroma substances, makes up the blank in the research technology aspect of the interaction of the aroma substances and provides theoretical support and technical guidance for the improvement of the flavor of the Lang wine.
Drawings
FIG. 1 is a linear relationship between ethyl acetate and ethyl caproate before and after mixing of ethyl acetate and ethyl 2-methylbutyrate.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
Examples
The method mainly adopts a vector model to research the interaction of the aroma of ester substances in the Langgang liquor, and comprises the following specific steps:
1) in a simulated Lang wine base solution in 53 wt% ethanol solution, ester substances of ethyl acetate, ethyl hexanoate and ethyl 2-methylbutyrate are added according to the actual content of 488274.5 mu g/L, 13849.3 mu g/L and 3960.9 mu g/L in wine, a mixture with 12 groups of concentrations is taken as an intensity scale, and the result is expressed by 13 points, wherein 0 represents no odor intensity and 12 represents maximum intensity. This intensity was determined by the panelists who were not informed whether the stimulus was a mixture.
2) And respectively selecting five groups of ethyl acetate and ethyl caproate with the same strength and a mixture of ethyl acetate and ethyl 2-methylbutyrate according to the strength scale, and measuring the fragrance strength of the ester mixture.
3) And (3) drawing by using Sigma Plot 12.0 software, applying the data obtained in the steps to an intensity linear relation model, and observing the change of the aroma intensity values of ethyl acetate and ethyl caproate and ethyl acetate and ethyl 2-methylbutyrate before and after mixing, thereby judging the interaction relation of the aroma of the ester substances.
4) From the figure, it can be seen that k is 0.8072 in the mixture of ethyl acetate and ethyl caproate, and the judgment result of the fragrance interaction shows that the ethyl acetate and ethyl caproate are partially added. According to the judgment criterion of fragrance interaction, the k is 0.6577 in the mixture of ethyl acetate and ethyl 2-methylbutyrate, and the ethyl acetate and ethyl 2-methylbutyrate are partially added.
TABLE 1 fragrance Strength Table before and after mixing of esters
The data are plotted as a linear graph as shown in fig. 1.
In a mixture of ethyl acetate and ethyl caproate, with OIa+OIbAs abscissa, OIabAs a fitted curve with the ordinate, the slope is
According to the formula, k is 1, and the mixture has complete addition; 0.5<k<1, partial addition is carried out between the mixtures; k is 0.5, and no effect exists among the mixtures; 0<k<Judging between 0.5 mixtures for masking, it can be concluded that there is a partial addition between ethyl acetate and ethyl hexanoate. In a similar manner, there is a partial addition between ethyl acetate and ethyl 2-methylbutyrate.
Therefore, the vector model is simple to operate, visual and reliable for researching the interaction effect of the aroma of the ester substances in the Langguan wine. Provides theoretical basis and technical guidance for the research of the interaction between the aroma substances.
Claims (6)
1. A method for researching interaction of aroma of ester substances in Lang wine based on a vector model is characterized by comprising the following steps:
step 1): establishing a scale of the intensity of the esters: in the matrix, ester mixture with 12 concentrations is selected as an intensity reference, and the result is expressed by 13 points, wherein 0 represents no odor intensity, and 12 represents maximum intensity;
step 2): selecting ester substances A and B with the same strength, mixing five groups of ester substances A with the same strength with the ester substances B (such as ethyl acetate and ethyl caproate, ethyl acetate and ethyl 2-methylbutyrate), and measuring the strength of the mixture, wherein the ester substances are key aroma substances in the Langgang liquor through a gas chromatography-sniffing instrument and a dilution factor analysis method;
step 3): judging the interaction of the aroma of the ester substances in the Lang wine: the sum of the intensity of each group of the equal-intensity ester substances A and the ester substances B and the actually measured intensity are in a linear relation and are plotted by Sigma Plot 12.0 software, and the interaction of the fragrance among the components in the mixture is judged according to the size of an included angle, so that the influence of the interaction of the fragrance among the ester substances in the Lang wine is researched.
2. The method for researching the interaction of the aroma of esters in Lang wine based on the vector model as claimed in claim 1, wherein the substrate in step 1) is composed of a solution with an alcoholic strength of 53% prepared from deionized water and ethanol.
3. The method for researching interactions between fragrances of esters in Lang wine based on vector model as claimed in claim 1, wherein the intensities of the esters A, B and mixture are analyzed on the intensity scale.
4. The method for researching interaction of aroma of esters in Lang wine based on vector model as claimed in claim 1, wherein the aroma intensity of ester A in step 3) is OIaThe intensity of the ester B is OIbThe mixture has an aroma intensity of OIab，OIabAnd OIaAnd OIbThe relation between the two substances conforms to a vector model, and the ester substances A and B with medium intensity in the vector model are mixed, namely OIa＝OIb，OIabAnd OIaAnd OIbThe relationship between them conforms to the vector model:
wherein alpha is OIaAnd OIbThe included angle between them, then
Will be provided withK is then OIab＝k(OIa+OIb) And conforms to a linear relationship.
5. The method for researching interaction of aroma of esters in Lang wine based on vector model as claimed in claim 4, wherein the interaction of aroma between esters in step 3) is judged according to k value of mixture.
6. The method for researching interaction of aroma of esters in Lang wine based on vector model as claimed in claim 5, wherein the method for determining interaction of aroma of esters is:
when k is 1, the mixture has complete addition; when k is more than 0.5 and less than 1, partial addition is carried out between the mixtures; when k is 0.5, the mixture has no effect; when 0< k <0.5, the mixture has a masking effect.
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