琅琊台浓香型白酒大茬与双轮底基酒挥发性成分分析

Analysis of volatile components of Langyatai strong flavor base liquor brewed by Dacha and Shuanglundi process

为研究琅琊台浓香型白酒的大茬和双轮底2种基酒样品中的挥发性物质差异,使用液液萃取结合二维气相色谱-质谱联用仪鉴定出344种化合物,其中69种化合物首次在白酒中检测到。经对比发现,发酵期延长后,样品中醛、酮、酸类物质种类明显减少,而酯类物质种类明显增多,酯类和酸类物质浓度的增长表现出显著性差异;对344种化合物进行偏最小二乘法和主成分分析,得到39种可有效区分2种样品的关键物质。使用热图聚类分析关键物质发现,样品主要差异在于:大茬基酒中含烯烃结构的长链脂肪酸酯浓度较高,双轮底基酒中短链脂肪酸酯浓度较高。发酵期延长后白酒的风味物质特征更符合浓香型白酒的典型特征,双轮底发酵可以明显提升白酒的浓香特性。

In order to study the difference of volatile substances in the two types base liquors of Langyatai strong flavor Baijiu(SFB),Dacha and Shuanglundi,344 compounds were identified by liquid-liquid extraction combined with two-dimensional GC-MS,and 69 of them were detected in Baijiu for the first time.By comparison,it was found that the number of aldehydes,ketones,and acids in the samples decreased significantly after the fermentation period was prolonged,while the number of esters increased significantly,and the increase in the concentrations of esters and acids showed significant differences between two samples.When the partial least squares method and principal component analysis were performed on 344 compounds,39 key substances were obtained to effectively distinguish the two samples.After analyzing the key substances using heat map clustering,it was found that the main difference between the samples was from the higher concentration of long-chain fatty acid esters with unsaturated bonds in the Dacha and the higher concentration of short-chain fatty acid esters in the Shuanglundi.The flavor characteristics of base liquor with a longer fermentation period are more aligned with the typical flavor characteristics of SFB.Therefore,Shuanglundi fermentation can significantly enhance the characteristics of SFB.