市售5种酱香型白酒挥发性风味物质的主成分分析

Principal Component Analysis of Volatile Flavoring Compounds in Five Kinds of Jiangxiang Baijiu

采用直接进样-气相色谱质谱联用法测定5种酱香型白酒中的挥发性风味物质,共鉴定出63种风味物质,其中21种风味物质为酱香型白酒所共有,在共有香气成分中,乙酸乙酯、乳酸乙酯、丁酸乙酯、己酸乙酯、丙醇、异戊醇、乙酸、1,1-二乙氧基乙烷等的相对含量较高。对所有挥发性成分进行主成分分析并构建香气质量评价模型,结果显示前3个主成分的累计贡献率为85.369%,能够较好地反映原始数据的信息。运用5种酱香型白酒的香气质量评价模型计算酱香型白酒综合得分,顺序由高到低为JX1>JX4>JX2>JX3>JX5。5种酱香型白酒和63种风味物质在第1主成分和第2主成分上的散点图显示,5个样品在挥发性风味物质组成上的差异明显。本研究为酱香型白酒的风味品质评价及调控提供参考。

The volatile flavoring compounds in five kinds of Jiangxiang Baijiu were detected by direct sampling coupled with GC-MS. A total of 63 kinds of volatile flavoring compounds were detected, 21 of which were detected in all samples. Among the common flavoring com- pounds, the content of ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, propyl alcohol, isoamyl alcohol, acetic acid, and 1,1-diethoxy- acetal was relatively higher. Besides, principal component analysis of all volatile flavoring compounds was carded out and the aroma quality evaluation model was constructed. The PCA results showed that the cumulative contribution proportion of the former three principal compo- nents reached up to 85.369 %, which could effectively reflect the original data information, The five kinds of Jiangxiang Baijiu were scored by the evaluation model and the score ranked in decreasing sequence as JX1 〉JX4〉JX2〉JX3〉JXs. The scattering plot of the first principal com- ponent and the second principal component of 63 kinds of flavoring compounds revealed that there was significant difference in volatile flavor- ing components among five kinds of Jiangxiang Baijiu. This study provided useful reference for the evaluation and the control of the flavor quality of Jiangxiang Baijiu.