高粱酒之感官品質分析

Sensory evaluation of sorghum spirit

徐志杰(Chih-chien Hsu)

指導教授 ： 吳瑞碧

共同指導教授 ： 陳雪娥

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2010年)

https://doi.org/10.6342/NTU.2010.02657

摘要

高粱酒為東方社會特有的蒸餾酒。本研究目的為建立高粱酒感官品評方法，藉由感官、基本分分析及gas chromatography-mass spectrometry (GC-MS)分析市售高粱酒，基本成分分析包含總酸、揮發性酸、總酯及雜醇油，並以GC-MS分析香氣組成。六位經過篩選及訓練的品評員藉由感官品評建立高粱酒之感官描述語，進而建立高粱酒的品評流程。感官描述語有外觀（清澈度、懸浮物）、香氣（豐富性、協調性、強度、刺鼻程度、不好的氣味）、嚐味（豐富性、協調性、強度、口腔與鼻、不好的味道），品評員依感官描述語所建立之高粱酒評分表對18種市售高粱酒評分。結果顯示：香氣-協調性（r＝0.815）及嚐味-協調性（r＝0.899）的影響程度最高，得知協調性在高粱酒中是品評中影響較大的因子；由GC-MS分析高粱酒，共計有6種acids、11種alcohols、40種esters、8種carbonyl compounds及18種miscellaneous compounds被定性出，這些香氣成分大都有其特殊風味，可解釋評分表中感官描述語。由主成分分析顯示acid和香氣組成呈現較高之負相關（r＝-0.768）、ester與carbonyl compound和香氣組成呈現正相關（r≧0.568），定量分析結果顯示ester為高粱酒主要香氣成分。高粱酒中的四主要酯類本實驗僅檢測出己酸乙酯。Solid Phase Microextraction（SPME）用於檢測高粱酒的最適條件為Fiber：DVR/CAR/PDMS（50/30 μm），鹽濃度2％，加熱溫度40 ℃，吸附時間：HS-SPME為60分鐘；DI-SPME為30分鐘，酒精度以去離子水稀釋：HS-SPME稀釋後為15 ％（v/v）；DI-SPME稀釋後為5 ％（v/v）。本實驗所建立的高粱酒評分表，清楚的指出高粱酒中的風味描述，可提供以後相關產業或用於高粱酒比賽之評分參考之用。

關鍵字

高粱酒 ； 感官品評 ； 固相微萃取 ； 主成分分析 ； 氣相層析質譜儀

並列摘要

Sorghum spirit is the representative distilled spirit in Oriental society. The objective of this project is to establish the judging procedures of sorghum spirit. Commercial sorghum spirits were analyzed for total acid, volatile acidity, total esters, and fusel oil. The volatile compounds were quantified and qualitative in the commercial sorghum spirits using gas chromatography-mass spectrometry (GC-MS). Six panelists were selected and trained, and those who conducted to characterize sensory attributes of commercial sorghum spirits by descriptive analysis, and established the judging procedures. The descriptive analysis include visual（limpid, suspensions）, nose（complex, balance, intensity, nose tingle, taint）, taste（complex, balance, intensity, nasal effects, taint）. The 18 commercial sorghum spirits were scored by scoresheet of sorghum spirit. Principal component analysis（PCA）indicated that nose-balance（r=0.815）and taste-balance（r=0.899）had the highest positive correlation. The highest positive correlation factor in sorghum spirits is balance by sensory evaluation. Six acids, eleven alcohols, forty esters, eight carbonyl compounds, eighteen miscellaneous were qualitative by GC-MS, and used to explain the description of volatile compounds. PCA indicated that acid had higher negative correlation（r=-0.768）, ester and carbonyl compound had positive correlation（r≧0.568）. There four prime esters in sorghum spirits. Esters were quantified and showed the prime aroma in sorghum spirits. Ethyl caproate were quantified and qualitative in the commercial sorghum spirits using GC-MS. The optimal conditions of solid phase microextraction（SPME）are fiber-DVR/CAR/PDMS（50/30μm）, salt 2％, temperature 40 ℃, absorption time HS-SPME: 60min and DI-SPME:30min, alcohol was diluted by deionized water -HS-SPME :15％(v/v) and DI-SPME:5％(v/v). The sorghum spirit scoresheet indicated that flavor in sorghum spirits and can be used to scored.

Keywords: Sorghum spirit, sensory evaluation, solid phase microextraction(SPME),
principal component analysis(PCA), gas chromatography-mass spectrophotometer

並列關鍵字

Sorghum spirit ； sensory evaluation ； solid phase microextraction(SPME) ； principal component analysis(PCA) ； gas chromatography-mass spectrophotometer

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