基于GC-IMS技术分析不同方法陈酿桑葚白兰地的风味特征

Analysis of flavor characteristic of mulberry brandy with different aging methods by GC-IMS

该研究利用气相色谱离子迁移谱(GC-IMS)技术,对陈酿过程中添加香荚兰与不同含量橡木片的桑葚白兰地挥发性风味成分进行检测分析,并结合指纹图谱、主成分分析(PCA)与偏最小二乘判别分析(PLS-DA),比较不同方法陈酿的桑葚白兰地挥发性成分之间的差异。结果表明,在3种桑葚白兰地中共检测并定性出61种挥发性风味成分,其中酯类物质27种、醛类10种、酮类7种、醇类13种(不包括乙醇)、酸类1种及其他类3种。指纹图谱与PCA结果表明,添加了香荚兰与橡木片的2种酒样在风味物质种类和含量上更接近,并基于变量投影重要性(VIP)值,通过PLS-DA模型筛选出24种关键差异挥发性化合物(VIP值>1)。综合感官评价结果表明,在陈酿过程中,适当添加香荚兰和重度烘烤的橡木,有利于将一级桑葚白兰地的品质提升至特级。

The volatile flavor components of mulberry brandy with the addition of vanilla and different contents of oak chips during the aging were detected and analyzed by gas chromatography ion mobility spectrometry(GC-IMS).The results were analyzed by fingerprinting,principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA),to compare the differences between the volatile flavor components of mulberry brandy aged by different methods.The results showed that a total of 61 volatile flavor components were detected and characterized in three types of mulberry brandies,including 27 esters,10 aldehydes,7 ketones,13 alcohols(excluding ethanol),1 acids and 3 others.Fingerprinting and PCA results showed that the 2 wine samples with the addition of vanillin and oak chips were similar in flavor substances types and contents.Based on variable importance in projection(VIP)values,24 key differential volatile compounds(VIP>1)were screened by the PLS-DA model.The sensory evaluation results indicated that the appropriate addition of vanilla and heavily roasted oak during the aging process was beneficial in upgrading the quality of the first-grade mulberry brandy to the premiumgrade.