不同等级特香型白酒风味成分对比分析

Comparative Analysis of Flavor Components of Different Grades of Texiang Baijiu

为探究不同等级特香型白酒风味成分的差异,采用色谱技术对特香型不同等级白酒香气成分进行分析,通过化学计量学对不同等级的特香型白酒进行区分并筛选出关键风味物质。热图结果表明,3种等级特香型白酒风味成分具有一定的差异;采用偏最小二乘判别分析能较好地区分3种等级特香型白酒,且确定了以甲酸乙酯和正丁醇等为代表的14种对3种等级酒样具有差异贡献的代表风味物质;结合OAV分析结果表明,己酸乙酯、丁酸乙酯、丁酸、乙缩醛、戊酸、乙酸乙酯和正丁醇是不同等级特香型白酒的共有关键特征风味物质。

In order to explore the differences in flavor components of different grades of Texiang Baijiu,the flavor components of different grades of Texiang Baijiu were analyzed by chromatography,the different grades of Texiang Baijiu were differentiated by chemometrics,and the key flavor substances were screened out.The heat map results showed that there were some differences in flavor composition of the three grades of Texiang Baijiu.Partial least squares discriminant analysis(PLS-DA)could distinguish the three grades of Texiang Baijiu.14 representative flavor substances,including ethyl formate and n-butanol,were identified as the substances contributing to the differences between the samples.OAV value analysis showed that ethyl caproate,ethyl butyrate,butyric acid,acetal,valeric acid,ethyl acetate and n-butanol were the key flavor substances common to different grades of Texiang Baijiu.