不同质量等级酱香白酒中风味物质及差异性分析

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades

利用气相色谱(GC)、气质联用(GC-MS)及高效液相色谱(HPLC)技术分析不同质量等级酱香型白酒的风味物质,并结合香气活性值(OAV)、主成分分析(PCA)及偏最小二乘法-判别分析(PLS-DA)鉴定不同等级质量酱香型白酒间的关键差异风味成分。结果表明,不同质量等级的白酒中共鉴定出103种风味物质,包括酸类10种,酯类34种,醇类21种,醛类9种,酮类9种,吡嗪类10种,酚类6种,其他类4种。通过香气活性值(OAV>1)筛选获得关键风味化合物38种。通过PCA和PLS-DA能有效区分不同质量等级的酱香型白酒。基于变量重要性投影(VIP)值筛选出14种关键差异风味化合物(VIP>1),分别为丁醇、乙醛、乙酸乙酯、苯乙醛、丙醛、丁酸、丙酸、戊酸乙酯、2-甲基丁酸乙酯、戊酸、辛酸乙酯、乙酸、己醇和异丁醛,这些关键差异风味化合物含量在不同质量等级的酱香型白酒中差异显著(P<0.05)。

The flavor substances of sauce-flavor(Jiangxiangxing)Baijiu with different quality grades were analyzed by GC,GC-MS and HPLC techniques,and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified combined with the odor activity value(OAV),principal component analysis(PCA),and partial least squares-discriminant analysis(PLS-DA).The results showed that a total of 103 flavor substances were identified in different quality grades of Baijiu,including 10 acids,34 esters,21 alcohols,9 aldehydes,9 ketones,10 pyrazines,6 phenols,and 4 others.According to the odor activity value(OAV)>1,38 key flavor compounds were obtained.The sauce-flavor Baijiu with different quality grades were effectively distinguished by PCA and PLS-DA.14 key difference flavor compounds(VIP>1)were screened based on variable importance in the projection(VIP)value,which were butanol,acetaldehyde,ethyl acetate,phenylacetaldehyde,propionaldehyde,butyric acid,propionic acid,ethyl valerate,ethyl 2-methylbutyrate,valeric acid,ethyl caprylate,acetic acid,hexanol and isobutyl aldehyde.The contents of these key difference flavor compounds were significantly different in sauce-flavor Baijiu with different quality grades(P<0.05).