摘要
应用顶空固相微萃取(HS-SPME)结合气相色谱质谱技术(GC-MS)获得窖底酒、醇甜酒与窖面酒中的微量香气物质信息,然后应用多元统计分析方法如主成分分析(PCA)、偏最小二乘判别分析(PLS-DA)等研究3组酒的差异性香气物质,并利用聚类分析(HCA)验证了差异性分析结果的正确性。结果表明:窖面酒、醇甜酒与窖底酒之间的差异性香气物质共有15种,其中准确定性9种,包括戊酸乙酯、己酸乙酯、庚酸乙酯、辛酸乙酯、十二酸乙酯、糠醛、苯甲醛、戊酸、庚酸。这些差异性香气物质的变化提供了醇甜酒与窖底酒不同的风格与口感特征。
In this study,headspace-solid phase microextraction( HS-SPME) and gas chromatography-mass spectrometry( GC-MS) have been to analyze the aroma components in Jiaomian liquor,Chuntian liquor and Jiaodi liquor. Multivariate analysis,involving principal component analysis( PCA) and partial least-squares-discriminant analysis( PLS-DA),was used to investigate the different aroma components. Finally,the multivariate analysis results were verified by hierarchical cluster analysis. A total of 15 different aroma components were found,and nine of them were identified,namely ethyl pentanoate,ethyl hexanoate,ethyl heptanoate,ethyl caprylate,ethyl dodecanoate,furfural,benzaldehyde,valeric acid and heptanoic acid. It is the combination of all these different aroma components that provide the special flavor and unique taste of Chuntian liquor and Jiaodi liquor.
出处
《北京化工大学学报（自然科学版）》
CAS
CSCD
北大核心
2014年第6期75-80,共6页
Journal of Beijing University of Chemical Technology(Natural Science Edition)
关键词
酱香型酒
香气物质
顶空固相微萃取
气相色谱与质谱联用
多元统计分析方法
soy sauce type liquor
aroma components
headspace-solid phase microextraction(HS-SPME)
gas chromatograph-mass spectrometry(GC-MS)
multivariate analysis
