Milk fragrance reference sample of medium-temperature yeast for making hard liquor as well as preparation method and application of yeast fragrance reference sample

Abstract

The invention discloses a yeast fragrance reference sample of medium-temperature yeast for making hard liquor as well as a preparation method and application of the yeast fragrance reference sample, and belongs to the field of food flavor and chemical engineering. The yeast fragrance reference sample of the medium-temperature yeast for making hard liquor comprises a standard yeast fragrance reference sample and / or a characteristic yeast fragrance reference sample; the standard koji reference sample is koji liquid with medium-temperature Daqu koji, and the characteristic koji reference sample is koji liquid which takes the medium-temperature Daqu koji as a basic note and has a certain characteristic note and / or experience. The components of the yeast fragrance reference sample of the medium-temperature yeast for making hard liquor comprise at least 26 kinds of fragrance compounds which do not contain ethylene glycol and ethylene glycol, and the fragrance compounds are classified into alcohols, aldehydes, ketones, acids, esters, aromas, oxygen-containing heterocyclic rings, phenols and nitrogen-containing heterocyclic rings according to the structure. The prepared medium-temperature Daqu fragrance reference sample is stable in property, vivid in smell and coordinated in fragrance, and has important market value and scientific research value.

Description

Technical Field

[0001] The invention belongs to the field of food flavor and chemical engineering, and particularly relates to a medium-temperature Daqu aroma reference sample and a preparation method and application thereof. Background Art

[0002] Baijiu is one of the six major distilled spirits in the world, and is as famous as brandy, whiskey, vodka, gin and rum. Baijiu culture has a long history and is the most consumed spirit in the world. It includes 12 types of flavors, including sauce-flavored, strong-flavored, and light-flavored. Among them, strong-flavored baijiu accounts for more than 60% of the total output of baijiu. Medium-temperature Daqu is the fermentation agent for preparing strong-flavored baijiu. As the saying goes, "the qu determines the flavor", and a specific Daqu combined with a specific process can produce a specific flavor of baijiu. Medium-temperature Daqu plays an important role in the preparation of strong-flavored baijiu. While providing enzymes and microorganisms that play a key role in fermentation, it also provides some raw materials (wheat and other koji raw materials) and aroma compounds. The aroma expressed by these aroma compounds as a whole is the qu aroma.

[0003] On the one hand, in QB / T 4259-2011, qu aroma is an important indicator for judging the quality of Daqu. At present, the evaluation of Daqu qu aroma mainly relies on the sensory analysis and experience judgment of qu-making workers. Currently, there is no qu aroma reference sample that can be used for the training of professional evaluators and for the comparative judgment of Daqu qu aroma. Therefore, the development of qu aroma reference samples is of great significance for the training of qu aroma evaluation professionals and the standardization and regularization of Daqu quality evaluation based on qu aroma.

[0004] On the other hand, in GB / T 33405-2016, Quxiang is an important part of the aroma quality evaluation of liquor, and is a kind of liquor aroma widely recognized by liquor consumers. Whether the "Quxiang" is strong and coordinated is used as an important indicator to evaluate the quality of liquor. At present, China's liquor consumption is developing rapidly in the direction of high quality and diversification. The application of Quxiang liquid in the industries of blended liquor and tobacco has broad application prospects and consumer base. In addition, based on the Quxiang with wide market recognition, innovation is carried out to develop Quxiang liquid with different aroma characteristics based on Quxiang, which can meet the targeted needs of different production and consumption fields. Summary of the invention

[0005] Daqu contains hundreds of aroma compounds, and the compounds in Daqu from different regions, manufacturers, and different production batches are also different. How to select the compounds that are common to Daqu and have a typical Daqu aroma and determine the concentration of each compound is a challenging task. Currently, there are no relevant research results and products on the market. Therefore, it is of great market value and scientific research value to develop a medium-temperature Daqu aroma reference sample that is composed of a few key aroma compounds in a certain proportion and has a typical medium-temperature Daqu aroma.

[0006] To achieve the above-mentioned application purpose, the present invention measures and analyzes the aroma compounds of typical medium-temperature Daqu samples from different production areas across the country; conducts extensive research on literature; has in-depth discussions and exchanges with experts and technicians from brewing companies; and purchases standard compounds for aroma reconstruction, deletion and addition experiments, and finally formulates a medium-temperature Daqu aroma reference sample with stable properties, realistic smell and coordinated aroma.

[0007] The technical solutions adopted in this application are as follows:

[0008] In the first aspect, the present invention provides a reference sample of medium-temperature Daqu aroma, including a standard reference sample of Daqu aroma and / or a characteristic reference sample of Daqu aroma; the standard reference sample of Daqu aroma is a liquor aroma having the aroma of medium-temperature Daqu, and the characteristic reference sample of Daqu aroma is a liquor aroma having the aroma of medium-temperature Daqu as the base note and having a certain characteristic aroma and / or experience.

[0009] The components of the standard koji aroma reference sample or characteristic koji aroma reference sample include at least 26 aroma compounds without ethylene glycol and ethylene glycol, and the aroma compounds are structurally classified into alcohols, aldehydes, ketones, acids, esters, aromatics, oxygen-containing heterocyclics, phenols, and nitrogen-containing heterocyclics;

[0010] The alcohol compound is at least one of hexanol, amyl alcohol, isopentanol, mushroom alcohol, and butanediol;

[0011] The aldehyde compound is at least one of 2-methylbutyraldehyde, isovaleraldehyde, isobutyraldehyde, hexanal, and nonanal;

[0012] The ketone compound is at least one of 2-heptanone, 2-octanone and 3-octanone;

[0013] The acid compound is at least one of isovaleric acid and caproic acid;

[0014] The ester compound is at least one of methyl caproate and methyl octanoate;

[0015] The aromatic compound is at least one of benzyl alcohol, phenylethanol, benzaldehyde and phenylacetaldehyde;

[0016] The oxygen heterocyclic compound is at least one of coconut aldehyde and 2-pentylfuran;

[0017] The phenolic compound is at least one of guaiacol and 4-vinylguaiacol;

[0018] The nitrogen-containing heterocyclic compound is at least one of 2-pyrrolecarboxaldehyde, 2-acetylpyrrole, methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, ligustrazine, 2,6-methylethylpyrazine, ethyldimethylpyrazine, ethyltrimethylpyrazine, and 2-methyl-6-vinylpyrazine.

[0019] The composition of the above-mentioned standard quxiang reference sample is specifically as follows by weight percentage: alcohol compounds 0.001-2.073%, aldehyde compounds 0.005-2.005%, ketone compounds 0.002-1.33%, acid compounds 0.05-4.75%, ester compounds 0.001-0.015%, aromatic compounds 0.005-0.565%, oxygen-containing heterocyclic compounds 0.001-0.335%, phenolic compounds 0.001-0.253%, nitrogen-containing heterocyclic compounds 0.001-1.4%, and the balance is ethylene glycol.

[0020] Furthermore, the composition of the standard quxiang reference sample is specifically as follows by weight percentage: hexanol 0.005-0.015%, amyl alcohol 0.05-0.2%, isoamyl alcohol 0.05-0.35%, mushroom alcohol 0.001-0.008%, butanediol 0.25-1.5%, 2-methylbutanal 0.1-0.5%, isovaleraldehyde 0.1-0.8%, isobutyraldehyde 0.1-0.6%, hexanal 0.01-0.06%, nonanal 0.0 05-0.045%, 2-heptanone 0.002-0.015%, 2-octanone 0.005-0.015%, 3-octanone 0.2-1.3%, isovaleric acid 0.5-4.5%, hexanoic acid 0.05-0.25%, methyl hexanoate 0.001-0.005%, methyl octanoate 0.002-0.01%, benzyl alcohol 0.01-0.05%, phenylethyl alcohol 0.05-0.25%, benzaldehyde 0.005-0.015%, phenylethyl aldehyde 0.05-0.25%, coconut aldehyde 0.001-0.005%, 2-pentylfuran 0.05-0.33%, guaiacol 0.001-0.003%, 4-vinylguaiacol 0.05-0.25%, 2-pyrrolecarboxaldehyde 0.01-0.08%, 2-acetylpyrrole 0.001-0.005%, methylpyrazine 0.005-0.035%, 2,3-dimethylpyrazine 0.01-0.05%, 2,5- Dimethylpyrazine 0.005-0.045%, 2,6-dimethylpyrazine 0.02-0.1%, trimethylpyrazine 0.02-0.1%, ligustrazine 0.15-0.85%, 2,6-methylethylpyrazine 0.005-0.035%, ethyldimethylpyrazine 0.001-0.005%, ethyltrimethylpyrazine 0.01-0.07%, 2-methyl-6-vinylpyrazine 0.005-0.025%, and the balance is ethylene glycol.

[0021] The composition of the characteristic koji incense reference sample is adjusted based on the composition of the standard koji incense reference sample, and the adjustment method includes but is not limited to:

[0022] (1) increasing the content and / or total content of at least one type of aroma compound in the composition of the standard koji aroma reference sample;

[0023] (2) increasing the content and / or total content of at least one aroma compound in the components of the standard koji aroma reference sample;

[0024] (3) Add at least one other aroma compound based on the composition of the standard aroma reference sample.

[0025] Furthermore, the above adjustment method (1) includes but is not limited to:

[0026] The weight percentage of nitrogen-containing heterocyclic compounds in the composition of the above-mentioned standard koji aroma reference sample is increased to 3.0-5.0%, so as to obtain a koji aroma liquid with a typical nut / cocoa aroma based on a medium-temperature koji aroma;

[0027] The weight percentage of phenolic compounds in the composition of the standard quxiang reference sample is increased to 0.5-1.0%, so as to obtain a quxiang liquid with a typical woody aroma and a medium-temperature daqu quxiang as the base tone;

[0028] The weight percentage of aldehyde compounds in the composition of the above-mentioned standard quxiang reference sample is increased to 3.0-5.0%, so as to obtain a quxiang liquid with a typical grain aroma and a medium-temperature Daqu aroma as the base tone.

[0029] Furthermore, the above adjustment method (2) includes but is not limited to:

[0030] The weight percentage of coconut aldehyde in the composition of the above-mentioned standard quxiang reference sample is increased to 0.01-0.05%, so as to obtain a quxiang liquid with a typical coconut aroma based on the medium-temperature daqu quxiang;

[0031] The total weight percentage of benzyl alcohol and phenylethanol in the composition of the above-mentioned standard quxiang reference sample is increased to 0.5-2.0%, and the content of phenylethanol accounts for more than 50%, so as to obtain a quxiang liquid with a typical rose fragrance and a medium-temperature daqu quxiang as the base tone;

[0032] The total weight percentage of benzaldehyde and phenylacetaldehyde in the composition of the above-mentioned standard quxiang reference sample is increased to 0.5-2.0%, and the content of phenylacetaldehyde accounts for more than 50%, so as to obtain a quxiang liquid with a medium-temperature Daqu quxiang as the base tone and a typical almond aroma.

[0033] Furthermore, the above adjustment method (3) includes but is not limited to:

[0034] On the basis of the components of the standard quxiang reference sample, at least two of 0.001-0.005% of linalool, 0.001-0.005% of linalool, 0.001-0.005% of eucalyptus alcohol and 0.001-0.005% of elegans alcohol are added to obtain a quxiang liquid with a soft and refreshing style, with a medium-temperature daqu quxiang as the base tone, prominent floral and fruity aroma, refreshing, comfortable and fresh.

[0035] In a second aspect, the present invention provides a method for preparing a reference sample of the above-mentioned medium-temperature Daqu aroma: firstly put an appropriate amount of ethylene glycol into the perfume bottle, then add the aroma compounds in sequence and mix evenly, and finally add the remaining ethylene glycol and stir evenly to obtain a reference sample of the medium-temperature Daqu aroma.

[0036] The above preparation method specifically comprises the following steps:

[0037] (1) According to the composition of the reference sample, at least 26 aroma compounds without ethylene glycol were classified by structure to obtain 9 major categories of compound components;

[0038] (2) Prepare several perfume bottles, fill each with ethylene glycol that is 5% by weight of the total weight of the reference sample components, and then add the nine major categories of compound components into the perfume bottles and mix them to obtain a premixed solution of the nine major categories of compound components;

[0039] (3) According to the odor intensity of the premixed solution, the premixed solutions of the nine major categories of compound components are mixed in order from small to large, and then the remaining ethylene glycol is added and stirred evenly to obtain a medium-temperature Daqu aroma reference sample.

[0040] Furthermore, in the above step (2), the mixture is mixed and then allowed to stand for 6-24 hours.

[0041] Furthermore, in the above step (3), the premixed liquids are mixed in the order of alcohols, acids, esters, aromatics, aldehydes, ketones, oxygen-containing heterocyclics, nitrogen-containing heterocyclics, and phenols.

[0042] Furthermore, in the above step (3), the mixture is stirred evenly and then allowed to stand for 3-7 days.

[0043] In a third aspect, the present invention provides the reference sample of the above-mentioned medium-temperature Daqu aroma, or the application of the reference sample of the medium-temperature Daqu aroma prepared by the above-mentioned preparation method, including but not limited to: use in the fields of koji-making worker training, medium-temperature Daqu quality assessment, and wine-making enterprise publicity; use in the preparation of aroma bottles or aroma cards; use in the fields of wine preparation, tobacco, etc.

[0044] Beneficial effects: The medium-temperature Daqu aroma reference sample prepared by the present invention is developed for the needs of liquor brewing and scientific research enterprises. There is currently no related technical product on the market, which has the following significance:

[0045] (1) The medium-temperature Daqu aroma reference sample prepared by the present invention has stable properties, realistic odor, and harmonious aroma, and can be used for aroma-oriented medium-temperature Daqu quality evaluation, which is of great significance to the standardization of Daqu quality control;

[0046] (2) The optimal formula of the medium-temperature Daqu aroma reference sample prepared by the present invention has only 37 compounds, but successfully simulates the medium-temperature Daqu containing hundreds of volatile compounds. It is an extremely streamlined formula, which is conducive to scientific research and publicity related to the aroma of Daqu;

[0047] (3) The medium-temperature Daqu fragrance liquid developed based on the medium-temperature Daqu reference sample of the present invention can be used as an aroma raw material in the fields of tobacco, food, etc. DETAILED DESCRIPTION

[0048] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clear, the present application is further described in detail below in combination with the implementation methods. Unless otherwise defined, all scientific and technological terms used herein have the same meanings as understood by ordinary technicians in the field.

[0049] At present, in the aroma-oriented medium-temperature Daqu quality determination, there is a lack of reference samples for the aroma, resulting in uneven relevant evaluation results, lack of accuracy and stability. The medium-temperature Daqu aroma reference sample prepared by the present invention has stable properties, realistic odor, and harmonious aroma, providing important support for the standardization and normalization of the aroma-oriented medium-temperature Daqu quality determination system.

[0050] The present invention provides a reference sample of medium-temperature Daqu aroma, including a standard reference sample of Daqu aroma and / or a characteristic reference sample of Daqu aroma; the standard reference sample of Daqu aroma is a Daqu aroma liquid having the aroma of medium-temperature Daqu, and the characteristic reference sample of Daqu aroma is a Daqu aroma liquid with the aroma of medium-temperature Daqu as the base tone and having a certain characteristic aroma and / or experience.

[0051] In one embodiment of the present invention, the composition, content and classification of the standard quxiang reference sample of the above-mentioned medium-temperature Daqu are shown in Table 1, calculated by weight percentage.

[0052] Table 1 Standard qu aroma reference sample of medium temperature Daqu

[0053]

[0054] All 37 compounds in Table 1 are widely present in medium-temperature Daqu and are the main aroma compounds of medium-temperature Daqu. The present invention obtains the standard aroma reference sample formula of medium-temperature Daqu shown in Table 1 by repeatedly preparing monomer raw materials. The 37 aroma compounds and their contents shown in Table 1 are the optimal formula for preparing the standard aroma reference sample of medium-temperature Daqu. This formula can prepare a standard aroma reference sample of medium-temperature Daqu with rich aroma, realistic aroma and stable properties.

[0055] In one embodiment of the present invention, at least 26 compounds and corresponding contents shown in Table 1 (i.e., more than 70% of the 37 compounds) are selected and at least one compound is selected from each category, so that a standard quxiang reference sample of medium-temperature Daqu can be prepared.

[0056] In one implementation method of the present invention, adjustments are made based on the standard quxiang reference sample formula of medium-temperature Daqu shown in Table 1 to obtain a quxiang liquid with a certain characteristic aroma based on the quxiang of medium-temperature Daqu; the adjustment specifically includes:

[0057] (1) Increasing the content and / or total content of at least one type of aroma compound in the composition of the standard koji aroma reference sample; for example, adjusting the total weight percentage of nitrogen-containing heterocyclics (mainly pyrazines) in Table 1 to 3.0-5.0% to prepare a koji aroma liquid with a typical nut / cocoa aroma; adjusting the total weight percentage of phenols to 0.5-1.0% to prepare a koji aroma liquid with a typical woody aroma; adjusting the total weight percentage of aldehydes to 3.0-5.0% to prepare a koji aroma liquid with a typical grain aroma;

[0058] (2) increasing the content and / or total content of at least one aroma compound in the components of the standard koji aroma reference sample; for example, adjusting the weight percentage of coconut aldehyde in Table 1 to 0.01-0.05% can obtain a koji aroma liquid with a typical coconut aroma; adjusting the total weight percentage of benzyl alcohol and phenylethanol (wherein the content of phenylethanol must exceed 50%) to 0.5-2.0% can obtain a koji aroma liquid with a typical rose aroma; adjusting the total weight percentage of benzaldehyde and phenylacetaldehyde (wherein the content of phenylacetaldehyde must exceed 50%) to 0.5-2.0% can obtain a koji aroma liquid with a typical almond aroma;

[0059] (3) On the basis of the components of the standard koji aroma reference sample, at least one other aroma compound is added; for example, by adding all or two to three of linalool (0.001-0.005%), linalool (0.001-0.005%), eucalyptus alcohol (0.001-0.005%), and elegans alcohol (0.001-0.005%) to the formula shown in Table 1, a koji aroma liquid with a prominent floral and fruity aroma, refreshing, comfortable and fresh, and a soft and invigorating style can be obtained.

[0060] The present invention provides a method for preparing the reference sample of the medium-temperature Daqu aroma, which comprises firstly placing an appropriate amount of ethylene glycol in a fragrance bottle, then sequentially adding aroma compounds and mixing them, and finally adding the remaining ethylene glycol and stirring them evenly to obtain a reference sample of the medium-temperature Daqu aroma. Specifically, the method comprises the following steps:

[0061] (1) According to the composition of the reference sample, at least 26 aroma compounds without ethylene glycol were classified by structure to obtain 9 major categories of compound components;

[0062] (2) Prepare 9 perfume bottles, fill each with ethylene glycol at a concentration of 5% of the total weight of the reference sample components, then add the 9 major categories of compound components into the perfume bottles, mix them evenly, and let them stand for 6-24 hours to obtain a premix of the 9 major categories of compound components;

[0063] (3) According to the odor intensity of the premixed liquid, the premixed liquids of the nine major categories of compound components are mixed in the order of alcohols, acids, esters, aromatics, aldehydes, ketones, oxygen-containing heterocyclics, nitrogen-containing heterocyclics, and phenols, and then the remaining ethylene glycol is added and stirred evenly. The mixture is allowed to stand for 3-7 days to obtain a medium-temperature Daqu aroma reference sample.

[0064] In one embodiment of the present invention, the mixing of raw material compounds according to 9 categories described in steps (1) and (2) is the optimal mixing method for preparing a medium-temperature Daqu reference sample. The classification method is classified according to the structure of the compound. Classification premixing can make similar compounds fully blend according to the principle of "like dissolves like", enrich the smell and make it coordinated and stable. Experiments show that it is also possible to directly mix into a medium-temperature Daqu reference sample without classification, but the effect is not as good as classification premixing.

[0065] In one embodiment of the present invention, the premixed solution in step (2) is allowed to stand for 6-24 hours to provide time for the various raw material compounds to combine, react, and finally reach a steady state, among which 12 hours is the optimal time. It is also possible to directly remix the various premixed solutions without standing, but the effect is not as good as the premixed solution after standing.

[0066] In one embodiment of the present invention, the best order for mixing the premixed liquid in step (3) is to mix the compounds with low aroma intensity or atypical odor first, and the compounds with high odor intensity or typical odor characteristics later. The reference mixing order is alcohols, acids, esters, aromatics, aldehydes, ketones, oxygen-containing heterocyclic compounds, nitrogen-containing heterocyclic compounds, and phenols. Experimental results show that mixing in this mixing order has the best effect. After the premixed liquid is mixed evenly, it can be used directly. After being placed for 3-7 days, the use effect is better.

[0067] In one embodiment of the present invention, if the components described in step (1) contain other aroma compounds in addition to the above-mentioned 37 compounds, these other aroma compounds are separately classified into one category, namely, other aroma compounds. Furthermore, in step (2), other aroma compounds are also put into a perfume bottle containing ethylene glycol solvent and mixed to obtain a premix of other aroma compounds. Furthermore, in step (3), the order of adding the premix of other aroma compounds is determined according to the odor intensity of the premix of other aroma compounds, and the premix of other aroma compounds is mixed with the premix of the 9 major categories of compound components, and then the remaining ethylene glycol is added and stirred evenly to obtain a medium-temperature Daqu aroma reference sample.

[0068] Specific examples will be listed below to explain the scheme of the present invention. It will be appreciated by those skilled in the art that the following examples are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the examples, the techniques or conditions described in the literature in this area or the product instructions are used. Reagents or instruments used that do not indicate manufacturers are all conventional products that can be obtained commercially.

[0069] Example 1 Preparation of Standard Quxiang Reference Sample of Medium-temperature Daqu

[0070] (1) First, prepare 9 100 ml perfume bottles, numbered 1-9, where 1-9 are perfume bottles for alcohols, acids, esters, aromatics, aldehydes, ketones, oxygen-containing heterocyclics, nitrogen-containing heterocyclics, and phenols, respectively. Pipette 50 g of propylene glycol into each perfume bottle; add 0.06 g of hexanol, 0.80 g of amyl alcohol, 1.40 g of isopentanol, 0.03 g of mushroom alcohol, and 1.2 g of butylene glycol to bottle 1. 6.00g; 2-methylbutanal 2.40g, isovaleraldehyde 3.20g, isobutyraldehyde 2.30g, hexanal 0.25g, nonanal 0.20g were added to bottle 2; 2-heptanone 0.10g, 2-octanone 0.10g, 3-octanone 2.00g were added to bottle 3; isovaleric acid 18.00g, hexanoic acid 1.00g were added to bottle 4; methyl hexanoate 0.01g, octanoic acid 0.01g were added to bottle 5; 0.04g of methyl ester; 0.20g of benzyl alcohol, 1.00g of phenylethanol, 0.10g of benzaldehyde, and 1.00g of phenylacetaldehyde were added to bottle 6; 0.02g of coconut aldehyde and 1.30g of 2-pentylfuran were added to bottle 7; 0.30g of 2-pyrrolecarboxaldehyde, 0.01g of 2-acetylpyrrole, 0.15g of methylpyrazine, 0.25g of 2,3-dimethylpyrazine, and 1.00g of 2,5-dimethoxypyrazine were added to bottle 8; 0.20 g of methyl pyrazine, 0.40 g of 2,6-dimethyl pyrazine, 0.40 g of trimethyl pyrazine, 3.50 g of ligustrazine, 0.15 g of 2,6-methylethyl pyrazine, 0.01 g of ethyl dimethyl pyrazine, 0.30 g of ethyl trimethyl pyrazine, and 0.10 g of 2-vinyl-6-methyl pyrazine; 0.01 g of guaiacol and 1.00 g of 4-vinyl guaiacol were added to bottle No. 9;

[0071] (2) Use a clean stirring rod to mix bottles 1 to 9 respectively and let stand at room temperature for 12 h to obtain a premixed solution for later use;

[0072] (3) Mix the premixed solution in (2) in the order of the fragrance bottles No. 1-9, add 501.73 g of ethylene glycol, stir evenly with a clean stirring rod, and after standing for 4 days, obtain a medium-temperature Daqu fragrance reference sample (standard Daqu fragrance reference sample).

[0073] Example 2 Sensory evaluation and acceptance of the standard quxiang reference sample of medium-temperature Daqu

[0074] In this embodiment, a sensory evaluation team of 60 people was formed, including 20 national and provincial liquor judges and scientific researchers, 20 koji makers and brewers, and 20 Luzhou-flavor liquor consumers; the age distribution was between 22 and 45 years old; among them, 40 males and 20 females were in good health and had no olfactory disorders, and all volunteers participating in the sensory experiment signed informed consent.

[0075] (1) All volunteers participating in the experiment received a three-week sensory description and analysis training, five times a week, two hours each time. The training content included the basic knowledge of sensory analysis, identification of sensory characteristics, and the establishment and use of scales;

[0076] (2) By consulting literature, national standards, and sensory panel discussions, the medium-temperature Daququ aroma was divided into 10 types: baking / nut aroma, grain aroma, flower / fruit aroma, fermented black beans / sour aroma, grass / wood aroma, smoke / caramel aroma, sweet / honey aroma, oil aroma, earthy / musty aroma, and unpleasant aroma;

[0077] (3) The sensory panel scored the medium-temperature Daqu and the medium-temperature Daqu prepared in Example 1 on a 10-point scale, and the aroma intensity was divided into five levels: 1-2 for "very weak" aroma, 3-4 for "slightly weak" aroma, 5-6 for "medium" aroma, 7-8 for "slightly strong" aroma, 9-10 for "very strong" aroma, and finally took the average value, retaining one significant figure. The sensory evaluation results are shown in Table 2;

[0078] Table 2 Sensory evaluation results of the reference sample of the medium-temperature Daqu prepared in Example 1

[0079]

[0080] As can be seen from Table 2, the reference sample prepared by the method of the present invention has obvious medium-temperature Daqu aroma, and the aroma profile is basically consistent with that of the medium-temperature Daqu, with roasted aroma, fermented black beans / sour aroma, and floral / fruity aroma as the main aromas, followed by grass / woody aroma, smoked / caramel, sweet / honey aroma, and oil aroma. In addition, the earthy / musty smell and unpleasant odor of the reference sample are greatly reduced, and the comfort level is greatly improved.

[0081] (4) The sensory panel evaluated whether the reference sample prepared by the method of the present invention can be used as a reference sample for medium-temperature Daqu aroma, and calculated the percentage of the panel members who recognized that the reference sample can be used as a reference sample for medium-temperature Daqu aroma. The results are shown in Table 3.

[0082] Table 3 Evaluation results of the acceptance of the reference sample of medium-temperature Daququxiang

[0083]

[0084] As shown in Table 3, the recognition rates of the three types of sensory evaluators were all higher than 85%, among which the recognition rate of koji makers and winemakers reached 90%, indicating that the reference sample was highly consistent with the aroma of medium-temperature Daqu and could be used as a reference sample for the aroma of medium-temperature Daqu.

[0085] Example 3 Preparation of a reference sample of the characteristic aroma (characteristic aroma) of medium-temperature Daqu

[0086] (1) First, prepare 9 100 ml perfume bottles, numbered 1-9, where No. 1-9 are perfume bottles for alcohols, acids, esters, aromatics, aldehydes, ketones, oxygen-containing heterocyclics, nitrogen-containing heterocyclics, and phenols, respectively, and pipette 50 g of propylene glycol into each perfume bottle; wherein, add 1.0 g of 2-pyrrolecarboxaldehyde, 0.5 g of 2-acetylpyrrole, 1.5 g of methylpyrazine, 3.0 g of 2,3-dimethylpyrazine, 3.0 g of 2,5-dimethylpyrazine, 5.0 g of 2,6-dimethylpyrazine, 4.0 g of trimethylpyrazine, 20.0 g of ligustrazine, 3.0 g of 2,6-methylethylpyrazine, 0.5 g of ethyldimethylpyrazine, 1.0 g of ethyltrimethylpyrazine, and 1.0 g of 2-vinyl-6-methylpyrazine to No. 8 bottle; the compounds and amounts added to No. 1-7 bottles and No. 9 bottle are the same as those in Example 1;

[0087] (2) Use a clean stirring rod to mix bottles 1 to 9 respectively and let stand at room temperature for 12 h to obtain a premixed solution for later use;

[0088] (3) Mix the premixed liquid in (2) in the order of the fragrance bottles No. 1-9, add 463.98 g of ethylene glycol, stir evenly with a clean stirring rod, and after standing for 4 days, obtain a medium-temperature Daqu aroma reference sample (characteristic Daqu aroma reference sample), that is, a qu aroma liquid with a typical nut / cocoa aroma based on the aroma of medium-temperature Daqu.

[0089] The koji aroma liquid with typical nut / cocoa aroma prepared by the method can be used in the fields of tobacco, tobacco popping beads, electronic cigarettes, blended wine, chocolate, coffee, milk tea, puffed food, etc.

[0090] Example 4 Preparation of Quxiang Explosive Beads with Typical Nut / Cocoa Fragrance

[0091] (1) Add 10 g of glycerol to 20 g of pure water, then add 5 g of the koji aroma liquid with a typical nut / cocoa aroma prepared in Example 3, stir evenly, add a small amount of food coloring to adjust the color as needed, use a magnetic stirrer to stir at a speed of 500 r / min for 20 min, mix evenly, and obtain solution A;

[0092] (2) 65 g of water was heated to 60° C., 2 g of sodium alginate was added, and the mixture was stirred continuously at 60° C. until the mixture was completely dissolved, to obtain solution B;

[0093] (3) Mix solution A and solution B obtained in (1) and (2), and continue stirring for 1 h to ensure that a uniform colloidal solution is formed;

[0094] (4) Use a dripping device to drip the mixed colloidal liquid into a 2% concentration of CaCl2 solution, and solidify it immediately. The diameter of the formed explosive beads is required to be about 2-3 mm;

[0095] (5) The solidified popping beads are taken out from the calcium chloride solution and rinsed with pure water for 2-3 times to remove residual CaCl2; the popping beads are placed in a dryer and dried at 35°C for 30 minutes; qualified popping beads are screened and stored in a sealed container, which are the Quxiang popping beads with typical nut / cocoa aroma.

[0096] The popping beads prepared by the method can be used to make popping bead cigarettes with typical nut / cocoa aroma.

[0097] Example 5 Sensory evaluation of Quxiang bursting beads cigarettes with typical nut / cocoa aroma

[0098] The Quxiang bursting beads prepared in Example 4 were placed in the middle section of a blank cigarette filter, and 13 professional cigarette sensory evaluators performed a smoking evaluation. The sensory evaluation method in the present invention was formulated with reference to YC / T 497-2014 "Sensory Evaluation Method for Chinese Cigarette Style", and the score was scored on a 10-point scale. The results were averaged and one significant figure was retained. The results are shown in Table 4.

[0099] Table 4 Sensory evaluation of Quxiang bursting beads cigarettes with typical nut / cocoa aroma

[0100]

[0101] According to the sensory evaluation results: compared with blank cigarettes, the aroma and richness of the cigarettes prepared with the Quxiang bursting beads with typical nut / cocoa aroma prepared by the present invention have been greatly improved, and the sensory scores have increased by more than 0.5 points; the cocoa aroma and nut aroma in the smoke are significantly enhanced, and the scores are increased by more than 2.0 points; the fruity, woody, green, floral, herbal, paste, and burnt sweet aromas are all significantly enhanced. These results show that the Quxiang bursting beads with typical nut / cocoa aroma prepared by the present invention are used in cigarette preparation, which can not only highlight the cocoa, nut, and baking aroma characteristics of cigarettes, but also significantly enhance the floral, fruity, and woody aromas, and can effectively improve the quality of smoke.

[0102] Example 6 Preparation of a reference sample of characteristic aroma (characteristic aroma and experience) of medium-temperature Daqu

[0103] (1) First, prepare 10 100 ml perfume bottles, numbered 1-10, respectively, where No. 1-10 are perfume bottles for alcohols, acids, esters, aromatics, aldehydes, ketones, oxygen-containing heterocyclics, nitrogen-containing heterocyclics, phenols, and terpenes, and pipette 50 g of propylene glycol into each perfume bottle; wherein: the compounds and amounts added to bottles No. 1-9 are the same as those in Example 1, and 0.03 g of linalool, 0.01 g of linalool, 0.03 g of eucalyptus alcohol, and 0.01 g of eleanol are added to bottle No. 10;

[0104] (2) Use a clean stirring rod to mix bottles 1-10 respectively and let stand at room temperature for 12 hours to obtain a premixed solution for later use;

[0105] (3) Mix the premixed liquid in (2) in the order of the fragrance bottles No. 1-10, add 451.65 g of ethylene glycol, stir evenly with a clean stirring rod, and after standing for 4 days, obtain a medium-temperature Daqu fragrance reference sample (characteristic Daqu fragrance reference sample), that is, a qu fragrance liquid with a soft and refreshing style, with a medium-temperature Daqu fragrance as the base tone, prominent floral and fruity fragrance, and refreshing, comfortable and fresh.

[0106] The koji-scented liquid with a prominent floral and fruity aroma, refreshing, comfortable and fresh, and soft and invigorating style prepared by the method can be used in the fields of prepared wine, tobacco, tobacco popping beads, electronic cigarettes, prepared wine, chocolate, coffee, milk tea, puffed food, etc.

[0107] Example 7 Preparation and sensory evaluation of soft and refreshing Luzhou-flavor blended liquor

[0108] The soft and refreshing Quxiang liquid with prominent floral and fruity aroma, refreshing, comfortable and fresh, prepared in Example 6 is added to the Luzhou-flavor base wine at a mass ratio of 1.0%, mixed well, and allowed to stand for 5-7 days to obtain a soft and refreshing Luzhou-flavor formulated wine.

[0109] (1) The inventor selected 12 excellent volunteers from the sensory evaluation panelists of Example 1 as the sensory evaluation panelists for the prepared liquor; the age distribution was between 22 and 40 years old, including 8 males and 4 females; and all volunteers participating in the sensory experiment signed an informed consent form;

[0110] (2) By consulting literature, national standards and sensory panel discussions, the aroma of Luzhou-flavor liquor was divided into eight types: baking / nut aroma, grain aroma, flower / fruit aroma, sour aroma, green smell, aged aroma, sweet aroma and cellar aroma;

[0111] (3) The sensory panel scored the aroma of the Luzhou-flavor base liquor and the prepared Luzhou-flavor blended liquor on a 10-point scale, and divided the aroma into five levels: 1-2 for "very weak" aroma, 3-4 for "slightly weak" aroma, 5-6 for "medium" aroma, 7-8 for "slightly strong" aroma, and 9-10 for "very strong" aroma. The average value was finally taken, retaining one significant figure. The results are shown in Table 5;

[0112] Table 5 Sensory evaluation results of Luzhou-flavor base liquor and soft-flavored Luzhou-flavor blended liquor

[0113]

[0114]

[0115] As can be seen from Table 5, compared with the Luzhou-flavor base wine, the baking aroma and floral and fruity aroma of the soft-refreshing Luzhou-flavor blended wine are greatly improved, especially the floral and fruity aroma, which has become the main aroma, and the raw taste is greatly reduced, making the wine softer and more coordinated. The sensory panel unanimously agreed that the formulated soft-refreshing Luzhou-flavor blended wine has a richer and more prominent floral and fruity aroma than the Luzhou-flavor base wine, and the overall style is comfortable, coordinated and refreshing. It is a high-quality blended wine with a distinct soft style.

Claims

1. A reference sample of the aroma of medium-temperature Daqu, characterized by: It includes a standard qu aroma reference sample and / or a characteristic qu aroma reference sample; the standard qu aroma reference sample is a qu aroma liquid with a medium-temperature Daqu aroma, and the characteristic qu aroma reference sample is a qu aroma liquid with a medium-temperature Daqu aroma as the base tone and having a certain characteristic fragrance and / or experience.

2. The medium-temperature Daqu aroma reference sample according to claim 1, characterized in that: The components of the standard koji aroma reference sample or the characteristic koji aroma reference sample include at least 26 aroma compounds without ethylene glycol and ethylene glycol, and the aroma compounds are structurally classified into alcohols, aldehydes, ketones, acids, esters, aromatics, oxygen-containing heterocyclics, phenols, and nitrogen-containing heterocyclics; The alcohol compound is at least one of hexanol, amyl alcohol, isopentanol, mushroom alcohol, and butanediol; The aldehyde compound is at least one of 2-methylbutyraldehyde, isovaleraldehyde, isobutyraldehyde, hexanal, and nonanal; The ketone compound is at least one of 2-heptanone, 2-octanone and 3-octanone; The acid compound is at least one of isovaleric acid and caproic acid; The ester compound is at least one of methyl caproate and methyl octanoate; The aromatic compound is at least one of benzyl alcohol, phenylethanol, benzaldehyde and phenylacetaldehyde; The oxygen heterocyclic compound is at least one of coconut aldehyde and 2-pentylfuran; The phenolic compound is at least one of guaiacol and 4-vinylguaiacol; The nitrogen-containing heterocyclic compound is at least one of 2-pyrrolecarboxaldehyde, 2-acetylpyrrole, methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, ligustrazine, 2,6-methylethylpyrazine, ethyldimethylpyrazine, ethyltrimethylpyrazine, and 2-methyl-6-vinylpyrazine.

3. The reference sample of the middle-temperature Daqu aroma according to claim 2, characterized in that: The composition of the standard Quxiang reference sample is as follows by weight percentage: alcohol compounds 0.356-2.073%, aldehyde compounds 0.315-2.005%, ketone compounds 0.207-1.33%, acid compounds 0.55-4.75%, ester compounds 0.003-0.015%, aromatic compounds 0.115-0.565%, oxygen-containing heterocyclic compounds 0.051-0.335%, phenolic compounds 0.051-0.253%, nitrogen-containing heterocyclic compounds 0.242-1.4%, and the balance is ethylene glycol.

4. The medium-temperature Daqu aroma reference sample according to claim 3, characterized in that: The composition of the standard Quxiang reference sample is specifically as follows by weight percentage: hexanol 0.005-0.015%, amyl alcohol 0.05-0.2%, isoamyl alcohol 0.05-0.35%, mushroom alcohol 0.001-0.008%, butanediol 0.25-1.5%, 2-methylbutanal 0.1-0.5%, isovaleraldehyde 0.1-0.8%, isobutyraldehyde 0.1-0.6%, hexanal 0.01-0.06%, nonanal 0.005-0.0 45%, 2-heptanone 0.002-0.015%, 2-octanone 0.005-0.015%, 3-octanone 0.2-1.3%, isovaleric acid 0.5-4.5%, hexanoic acid 0.05-0.25%, methyl hexanoate 0.001-0.005%, methyl octanoate 0.002-0.01%, benzyl alcohol 0.01-0.05%, phenylethyl alcohol 0.05-0.25%, benzaldehyde 0.005-0.015%, phenylacetaldehyde 0.0 5-0.25%, coconut aldehyde 0.001-0.005%, 2-pentylfuran 0.05-0.33%, guaiacol 0.001-0.003%, 4-vinylguaiacol 0.05-0.25%, 2-pyrrolecarboxaldehyde 0.01-0.08%, 2-acetylpyrrole 0.001-0.005%, methylpyrazine 0.005-0.035%, 2,3-dimethylpyrazine 0.01-0.05%, 2,5-dimethyl 0.005-0.045% of 2,6-dimethylpyrazine, 0.02-0.1% of trimethylpyrazine, 0.02-0.1% of ligustrazine, 0.15-0.85% of 2,6-methylethylpyrazine, 0.005-0.035% of ethyldimethylpyrazine, 0.001-0.005% of ethyltrimethylpyrazine, 0.01-0.07% of 2-methyl-6-vinylpyrazine, and the balance is ethylene glycol.

5. The medium-temperature Daqu aroma reference sample according to claim 3 or 4, characterized in that: The composition of the characteristic koji aroma reference sample is adjusted based on the composition of the standard koji aroma reference sample, and the adjustment method includes but is not limited to: (1) increasing the content and / or total content of at least one type of aroma compound in the composition of the standard koji aroma reference sample; (2) increasing the content and / or total content of at least one aroma compound in the components of the standard koji aroma reference sample; (3) Add at least one other aroma compound based on the composition of the standard aroma reference sample.

6. The medium-temperature Daqu aroma reference sample according to claim 5, characterized in that: The adjustment method (1) includes but is not limited to: increasing the weight percentage of nitrogen-containing heterocyclic compounds in the composition of the standard koji reference sample described in claim 3 to 3.0-5.0%; or increasing the weight percentage of phenolic compounds to 0.5-1.0%; or increasing the weight percentage of aldehyde compounds to 3.0-5.0%; Adjustment method (2) includes but is not limited to: increasing the weight percentage of coconut aldehyde in the composition of the standard koji reference sample described in claim 4 to 0.01-0.05%; or increasing the total weight percentage of benzyl alcohol and phenylethanol to 0.5-2.0%, and the phenylethanol content accounts for more than 50%; or increasing the total weight percentage of benzaldehyde and phenylacetaldehyde to 0.5-2.0%, and the phenylacetaldehyde content accounts for more than 50%; Adjustment method (3) includes but is not limited to: on the basis of the composition of the standard koji reference sample described in claim 3 or 4, adding at least two of 0.001-0.005% of linalool, 0.001-0.005% of linalool, 0.001-0.005% of eucalyptus alcohol, and 0.001-0.005% of elegans alcohol.

7. The method for preparing the reference sample of the middle-temperature Daqu aroma according to any one of claims 1 to 5, characterized in that: First, put an appropriate amount of ethylene glycol into the fragrance bottle, then add the aroma compounds in sequence and mix well, and finally add the remaining ethylene glycol and stir evenly to obtain a medium-temperature Daqu fragrance reference sample.

8. The method for preparing the reference sample of the middle-temperature Daqu aroma according to claim 7, characterized in that: The specific steps include: (1) According to the composition of the reference sample, at least 26 aroma compounds without ethylene glycol were classified by structure to obtain 9 major categories of compound components; (2) Prepare several perfume bottles, fill each with ethylene glycol that is 5% by weight of the total weight of the reference sample components, and then add the nine major categories of compound components into the perfume bottles and mix them to obtain a premixed solution of the nine major categories of compound components; (3) According to the odor intensity of the premixed solution, the premixed solutions of the nine major categories of compound components are mixed in order from small to large, and then the remaining ethylene glycol is added and stirred evenly to obtain a medium-temperature Daqu aroma reference sample.

9. The method for preparing the reference sample of the middle-temperature Daqu aroma according to claim 8, characterized in that: At least one of the following is met: In step (2), the mixture is mixed and then allowed to stand for 6-24 hours; In step (3), the premixed liquids are mixed in the order of alcohols, acids, esters, aromatics, aldehydes, ketones, oxygen-containing heterocyclics, nitrogen-containing heterocyclics, and phenols; In step (3), the mixture is stirred evenly and then allowed to stand for 3-7 days.

10. Use of the reference sample of the middle-temperature Daqu aroma according to any one of claims 1 to 5, or the reference sample of the middle-temperature Daqu aroma obtained by the preparation method according to claims 6 to 9, characterized in that: Including but not limited to uses in the fields of koji maker training, medium-temperature koji quality assessment, winemaking company publicity, etc.; or uses in the preparation of scent bottles or scent cards; or uses in the fields of wine preparation, tobacco, etc.

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