基于OAVs的柔和酱香型白酒和酱香型白酒风味组分的主成分分析

OAVs-based Principal Component Analysis of Flavoring Compounds in Soft Jiangxiang Baijiu & Traditional Jiangxiang Baijiu

采用气相色谱法对柔和酱香型和酱香型白酒中63种风味组分进行检测,结合嗅阈值计算各样品中风味组分的OAVs,确定29种主要风味组分进行主成分分析。根据主成分分析,发现柔和酱香型白酒区别于酱香型白酒的特征成分主要集中在第2主成分中,包括糠醛、3-羟基-2-丁酮、丁酸乙酯、己酸乙酯、棕榈酸乙酯、2-丁醇、正丙醇、丁酸以及己酸,为研究柔和酱香型白酒绵柔醇和的酒体风格提供了参考。

63 flavoring compounds in soft Jiangxiang Baijiu and traditional Jiangxiang Baijiu were detected by GC,and OAVs based on odor threshold of the flavoring compounds in each sample were calculated,then 29 main flavoring compounds were analyzed by PCA.According to PCA results,compared with traditional Jiangxiang Baijiu,the characteristic compounds in soft Jiangxiang Baijiu mainly distributed in PC2 including furfural,3-hydroxy-2-butanone,ethyl butyrate,ethyl caproate,ethyl palmitate,2-butanol,propyl alcohol,butyric acid,and caproic acid.The research provided useful reference for the research on the styles of soft Jiangxiang Baijiu.