浓香、酱香、清香型白酒挥发性风味的特征与差异研究

Study on the characteristics and differences of volatile flavors of strong-, sauce- and light-flavor Baijiu

中文关键词:  白酒  气相色谱-离子迁移谱法  气相色谱-氢火焰离子检测器  感官评定  电子鼻  指纹图谱

英文关键词:Baijiu  gas chromatography-ion mobility spectrometry  gas chromatography-flame ionization detector  sensory evaluation  E-nose  fingerprint

中文摘要:

      目的 研究浓香、酱香、清香型白酒挥发性风味的特征与差异的物质基础。方法 利用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)、气相色谱-氢火焰离子检测器(gas chromatography-flame ionization detector, GC-FID)、电子鼻(E-nose)结合感官评定手段研究浓、酱、清香型白酒的挥发性风味成分。结果 GC-IMS和GC-FID在3种香型白酒样品中共鉴定出73种挥发性化合物, 主要为酯类、醇类、酮类和醛类物质; 浓香型白酒中的己酸乙酯、己酸含量较高; 酱香型白酒物质种类最为丰富, 含有多种长链脂肪酸与脂肪酸酯; 清香型白酒中物质种类相对较少, 乳酸乙酯、乙酸乙酯在其中含量较高; 借助偏最小二乘法-判别分析从39种骨架物质中筛选出16种变量投影重要性(variable important in projection, VIP)值大于1的差异标记物用以区分浓香、酱香、清香型3种香型白酒, 分别为甲醇、正己醇、辛酸乙酯、戊酸、乳酸乙酯、丁酸、庚酸乙酯、异戊醇、壬酸乙酯、乙酸、己酸乙酯、辛酸、庚酸、戊酸乙酯、甲酸乙酯和乙醛。结论 本研究建立了3种香型白酒的可视化指纹图谱, 阐明浓香、酱香、清香型白酒中特征挥发性风味物质与其含量差异。

英文摘要:

      Objective To study the characteristics and differences of volatile flavors of strong-, sauce- and light-flavor Baijiu. Methods The volatile flavor components of strong-, sauce- and light-flavor Baijiu were studied by gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-flame ionization detector (GC-FID), E-nose and sensory evaluation methods. Results A total of 73 volatile compounds were identified by GC-IMS and GC-FID, including esters, alcohols, ketones and aldehydes. It was found that the content of ethyl caproate and caproic acid in strong-flavor Baijiu was relatively high; sauce-flavor Baijiu was the most abundant in substances, containing a variety of long-chain fatty acids and long-chain fatty acid ester; light-flavor Baijiu contained relatively few substances, in which the content of ethyl lactate and ethyl acetate was higher. By means of partial least squares-discriminant analysis, 16 kinds of differential markers with variable important in projection (VIP) value greater than 1 were screened from 39 kinds of main material to distinguish 3 kinds of flavor Baijiu, including methanol, n-hexanol, ethyl octanoate, valeric acid, ethyl lactate, butyric acid, ethyl heptanoate, isoamyl alcohol, ethyl nonanoate, hexanoic acid, ethyl hexanoate, octanoic acid, heptanoic acid, ethyl valerate esters, ethyl formate and acetaldehyde. Conclusion This study has established the visual fingerprints of 3 kinds of flavored Baijiu, and has clarified the difference of characteristic volatile flavor substances and their content in strong-, sauce- and light-flavor Baijiu.