CAJ | 학술논문

对比分析了云门酱香型白酒主要风味成分与南方酱香型白酒存在的差异，得出云门白酒高级醇（尤其是正丙醇）、己酸、己酸乙酯、正己醇等含量偏高，其中两款成品云门陈酿和乳白陈酿含己酸乙酯比飞天茅台分别高出245.22%和211.43%，己酸分别高出22.51%和54.98%。同时，醋酉翁、辛酸乙酯、四甲基吡嗪等风味含量偏低。分析认为，这些是云门酱香型白酒的风味特征，也是可能造成北方酱香型白酒不同于南方酱香型白酒风格特征的主要原因。通过香气强度计算分析了云门酱酒的主要呈香风味构成。研究结果对进一步改进工艺，提高品质具有指导意义。
대비분석료운문장향형백주주요풍미성분여남방장향형백주존재적차이，득출운문백주고급순（우기시정병순）、기산、기산을지、정기순등함량편고，기중량관성품운문진양화유백진양함기산을지비비천모태분별고출245.22%화211.43%，기산분별고출22.51%화54.98%。동시，작유옹、신산을지、사갑기필진등풍미함량편저。분석인위，저사시운문장향형백주적풍미특정，야시가능조성북방장향형백주불동우남방장향형백주풍격특정적주요원인。통과향기강도계산분석료운문장주적주요정향풍미구성。연구결과대진일보개진공예，제고품질구유지도의의。
In this study, the difference in the flavoring components between Yunmen Jiangxiang Baijiu(liquor) and other Jiangxiang Baijiu(liquor) produced in South China was explored. The results suggested that, the content of higher alcohols(especially n-propanol), hexanoic acid, ethyl hex-anoate and hexyl alcohol etc. in Yunmen Jiangxiang Baijiu(liquor) was higher;two Yunmen Jiangxiang Baijiu(liquor) products (Yunmen Aging and Rubai Aging) compared with Flying Maotai, their ethyl hexanoate content was 245.22% and 211.43%higher respectively, and their hex-anoic acid content was 22.51 % and 54.98 % higher respectively; meanwhile, the content of 3-hydroxy-2-butanone,ethyl caprylate,tetram-ethylpyrazine in Yunmen Jiangxiang Baijiu (liquor) was comparatively low. These are the flavoring characteristics of Yunmen Jiangxiang Baijiu (liquor), and they might be the main reasons for the difference between Jiangxiang Baijiu (liquor) produced in North China and in South China. Finally, the main aroma-producing components of Yunmen Jiangxiang Baijiu(liquor) were explored by the method of calculational OAV. The re-search results were of guiding significance in technical innovation and quality improvement.