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Method for extracting, separating and identifying volatile bitter and astringent taste substances in Baijiu

A volatile and astringent technology, applied in the field of extraction, separation and identification of volatile bitter and astringent substances in liquor, can solve the problems of research reports on volatile taste substances, inability to reflect scientific nature, and heavy workload, and achieve improved separation. and identification efficiency, practicability, and simple operation.

Active Publication Date: 2018-07-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the fact that people's research on taste substances is limited to non-volatile components, there is no research report on volatile taste substances.
[0004] Baijiu is a traditional distilled liquor, and its main components are volatile. At present, hundreds of volatile compounds have been detected in liquor. If you use standard samples for taste identification one by one, you can find out the compounds that are bitter or astringent. , the workload is heavy, the efficiency is extremely low, and it cannot reflect the scientific nature

Method used

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  • Method for extracting, separating and identifying volatile bitter and astringent taste substances in Baijiu
  • Method for extracting, separating and identifying volatile bitter and astringent taste substances in Baijiu
  • Method for extracting, separating and identifying volatile bitter and astringent taste substances in Baijiu

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Example 1: Extraction and separation of volatile bitter and astringent compounds in sesame flavor liquor

[0028](1) Gradient decompression distillation to extract bitter and astringent compounds in liquor: take 100mL wine sample and put it in a 250mL rotary evaporator, carry out gradient decompression distillation (0.08, 0.06, 0.04, 0.02MPa), set up different water bath heating Temperature (40, 50, 60, 70, 80, 85, 90°C), explore the minimum heating temperature at which the liquid can be distilled at the minimum vacuum (0.08MPa). The results show that when the temperature of the water bath is lower than 85°C, no liquid distills out of the receiving phase, and only when the temperature of the water bath reaches 85°C or higher, the liquid distills out of the receiving phase. Therefore, 85°C is selected as the heating condition of the water bath, and the gradient Distill under reduced pressure and collect the receiving phase. Distillation under each gradient vacuum condit...

Embodiment 2

[0034] Identification of Volatile Bitter and Astringent Compounds in Sesame Flavor Liquor in Example 2

[0035] (1) Taste evaluation of the water-washed phase after solvent extraction in Example 1. The results of the taste evaluation are shown in Table 2. The taste compounds mainly exist in the ether extraction phase, i.e. in subcomponent II, and are both astringent It was bitter again. Among them, the intensity of bitterness and astringency of subcomponent B-8-II is the highest, which are 4.6 and 4 respectively; followed by subcomponent B-2-II, which are 3.4 and 3.2 respectively; thirdly, subcomponent B-3- II, with strengths of 3 and 2.6, respectively. The pentane extract phase (subfraction I) had little gustatory activity; B-4-III, B-6-III and B-8-III in the post-extraction residual phase (subfraction III) exhibited a slight gustatory character. Subcomponent II with higher taste intensity was selected for TDA.

[0036] Table 2 Taste characteristics and intensity of solven...

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Abstract

The invention discloses a method for extracting, separating and identifying volatile bitter and astringent taste substances in Baijiu, and belongs to the technical field of food. The method for extracting, separating and identifying the volatile bitter and astringent taste substances in Baijiu is built for the first time; through gradient reduced pressure distillation, half preparation separation,solvent extraction and TDA combination GC-MS, the volatile bitter and astringent taste compounds in Baijiu are identified. By using the method, the conditions that 2-phenethyl alcohol and ethyl lactate show astringent taste in Baijiu, and furfural, 2-methyl propanol, 3-methyl butanol, 1-butanol and 1-propyl alcohol simultaneously show the astringent and bitter taste are discovered; the taste feature of 2-phenylethanol is reported for the first time.

Description

technical field [0001] The invention relates to a method for extracting, separating and identifying volatile bitter and astringent substances in liquor, belonging to the technical field of food. Background technique [0002] Bitterness and astringency are common odors in liquor, which directly affect the quality of liquor. All flavor liquors in our country have bitterness and astringency problems to varying degrees. Early scholars speculated that the bitter compounds in liquor may be n-propanol, 1-butanol, isobutanol, isoamyl alcohol, furfural, acrolein, tannins, sulfides, amino acids, etc.; the astringent compounds are mainly lactic acid, Ethyl lactate, isobutanol, isoamyl alcohol, furfural and tannin, etc. However, so far, there are few reports on the taste study or verification of these guessed bitter substances in liquor. In addition, it is generally believed in the field that the flavor substances in liquor are all non-volatile components, so the research on the vola...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 范文来徐岩王尹叶
Owner JIANGNAN UNIV
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