不同质量酱香型白酒的挥发性物质差异分析
作者:
作者单位:

(贵州大学酿酒与食品工程学院 贵阳 550025)

作者简介:

张晓婕(1997—),女,硕士生

基金项目:

贵州省科技计划项目(黔科合平台人才[2018]5251,黔科合支撑[2019]2369号)


Difference Analysis of Volatile Matter in Different Quality Maotai-Flavor Liquor
Author:
Affiliation:

(College of Brewing and Food Engineering, Guizhou University, Guiyang 550025)

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    摘要:

    采用GC及GC/MS分析某酒企的5种质量的100个酱香型白酒酒样中的挥发性物质,结合香气活性值和化学计量学方法构建鉴别模型,找出关键差异物质。结果表明:采用直接进样法共检出29种挥发性物质,其中21种物质对酱香型白酒香气形成有贡献。聚类热图显示:不同质量酒样中各挥发性物质含量的差异以及聚类过程。采用主成分分析构建鉴别模型,与聚类热图分析结果一致;采用偏最小二乘-判别分析确定5种质量酒样中的12个关键差异物质,即2-甲基丁酸乙酯、棕榈酸乙酯、正丁醇、正丙醇、1,2-丙二醇、异戊酸、异丁酸、乙缩醛、乙醛、糠醛、糠醇、苯乙醇。将来自另外3个酒企的不同级别酱香型白酒定量分析结果代入构建的鉴别模型,可以实现有效区分。

    Abstract:

    GC and GC/MS were used to analyze the volatile substances in 100 Maotai-flavor liquor samples with 5 qualities from a liquor company. Combined with odor active values and chemometrics, the identification model was established and the key difference substances were found. The results showed that a total of 29 volatile components were detected by direct injection method, among which 21 compounds contributed to the formation of Maotai-flavor liquor aroma. Clustering heat map can intuitively show the content differences of volatile components and the clustering process in wine samples of different quality. Principal components analysis was used to construct the identification model, and the results were consistent with the cluster heat map analysis. Partial least squares discriminant analysis was used to identify 12 key differential components in five different qualities, including ethyl 2-methylbutyrate, ethyl hexadecanoate, 1-butanol, 1-propanol, 1, 2-propanediol, 3-methylbutanoic acid, 2-methylpropionic acid, acetal, acetaldehyde, furfural, furfuryl alcohol, phenylethanol. By substituting the quantitative analysis results of different grades of Maotai-flavor liquor from other three liquor companies into the established identification model, effective discrimination can be achieved.

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引用本文

张晓婕,邱树毅,王晓丹,曾庆军,何欢,周鸿翔.不同质量酱香型白酒的挥发性物质差异分析[J].中国食品学报,2022,22(10):340-351

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  • 收稿日期:2021-10-07
  • 在线发布日期: 2022-11-24
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