基于智能感官和GC-MS技术分析市售酱香型白酒的品质

Analysis of commercial sauce-flavor Baijiu quality based on intelligent sense and GC-MS technology

该研究采用智能感官和气相色谱-质谱(GC-MS)技术对10个市售酱香型白酒样品的色泽和滋味品质以及挥发性化合物构成进行了分析,并对挥发性风味化合物进行聚类分析(CA)及正交偏最小二乘法-判别分析(OPLS-DA)。结果表明,不同酒样的L*值差异最小,b*值差异最大,除涩味的回味外,不同酒样的滋味指标相对强度值有明显差异。GC-MS分析表明,酒样中相对含量>1%的挥发性化合物共有50种,其中酯类30种、醇类7种、醛类6种、酮类4种、烷烃类2种和含硫化合物1种,其中,酯类物质含量最高,其平均相对含量为78.80%。不同酒样中共有的挥发性风味化合物有25种,其平均相对含量为66.35%。聚类分析可有效区分不同酱香型白酒,通过PLS-DA从50种挥发风味性化合物中筛选出了以棕榈酸乙酯、3-甲基戊酸乙酯和正己酸乙酯等为代表的19种变量重要性投影(VIP)值>1的关键差异化合物用以区分不同酒样。

The color,taste quality and volatile compounds composition of 10 kinds of commercial sauce-flavor(Jiangxiangxing) Baijiu samples were analyzed by intelligent sensory and GC-MS.The volatile flavor compounds were analyzed by cluster analysis(CA) and orthogonal partial least squares discriminant analysis(OPLS-DA).The results showed that difference of L* value was the smallest while the difference of b* value was the largest.Except for the astringent aftertaste,there were significant differences in the relative intensity values of taste indexes of different sauce-flavor Baijiu samples.GC-MS analysis showed that there were 50 volatile compounds with a relative content greater than 1% in the wine samples,mainly including 30 esters,7 alcohols,6 aldehydes,4 ketones,2 alkanes,and 1 sulfur compound.Among them,esters were the most abundant,and the average relative content was 78.80%.There were 25 volatile flavor compounds were common in different wine samples,and its average relative content was 66.35%.Cluster analysis can effectively distinguish different types of sauce-flavor Baijiu,by using PLS-DA,19 kinds of key differential compounds of variable importance projection(VIP) value>1 were selected from 50 volatile flavor compounds to distinguish different wine samples,represented by palmitic acid ethyl ester,3-methyl ethyl pentanoate ethyl ester,and ethyl n-caproate.