Abstract：
Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component analysis indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the molecular association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via molecular association. In addition, the molecular association significantly promoted the accumulation of flavor compounds with OAV > 1, especially ethyl esters.
摘要：
陈酿是改善Hongjiu风味质量的重要操作。在这项研究中,研究了陈年黄酒特征风味物质的形成机理。鲜味和苦味游离氨基酸(FAA)的含量随着贮藏期的延长而增加,而甜蜜的FAA则呈下降趋势。气相色谱-质谱法和主成分分析表明，OAV的挥发性风味化合物超过1，尤其是中链脂肪酸乙酯和芳香族化合物，陈年黄酒的特色风味占主导地位。低场核磁共振首次用于表征陈年黄酒中水与溶解风味化合物之间的分子缔合。结果表明，碱性氨基酸通过分子缔合对黄酒的风味形成有很大贡献。此外,分子缔合显著促进了OAV>1的风味化合物尤其是乙酯的积累。
