基于气相色谱-离子迁移谱法和固相微萃取-气相色谱-质谱法分析6种香型白酒挥发性风味物质

Analysis of volatile flavor compounds in 6 flavor types of Baijiu based on gas chromatography-ion mobility spectrometry and solid phase microextraction-gas chromatography-mass spectrometry

中文关键词:  白酒  挥发性风味  气相色谱-离子迁移谱法  气相色谱-质谱法

英文关键词:Baijiu  volatile flavor  gas chromatography-ion mobility spectrometry  gas chromatography-mass spectrometry

中文摘要:

      目的 比较6种香型白酒的挥发性风味物质差异。方法 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)和固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)对6种不同香型白酒的挥发性成分进行分析, 结合气味活度值(odor activity value, OAV)确定其重要风味物质, 通过多元统计分析筛选差异香气成分。结果 GC-MS和GC-IMS分别在6种香型白酒中检测到56和77种化合物, 其中13种挥发性风味物质为2种技术共同检出; 挥发性成分主要是酯类、醇类和醛类; 不同白酒香气化合物含量差异较大, 如清香型白酒的乙酸乙酯含量显著高于其他白酒, 而己酸乙酯在浓香型白酒中含量最高; 通过偏最小二乘判别分析筛选出异戊醇、乙酸乙酯等18种挥发性风味物质作为区分不同白酒香气的差异化合物。结论 本研究采用两种技术协同分析, 获得6种香型白酒更全面的挥发性风味信息, 明确了6种香型白酒香气成分组成与差异, 为不同香型白酒风味调控奠定了基础。

英文摘要:

      Objective To compare the differences of volatile flavor compounds of 6 flavor types of Baijiu. Methods The flavor compounds of 6 different flavor types of Baijiu were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Combined with odor activity value (OAV), the important flavor substances were determined. The different aroma compounds were screened by multivariate statistical analysis. Results A total of 56 and 77 kinds of compounds, mainly esters, alcohols and aldehydes, were detected in 6 flavor types of Baijiu by GC-MS and GC-IMS, respectively, of which 13 kinds of volatile flavor compounds were detected by the 2 technologies in common. The content of aroma compounds in different flavor types of Baijiu varied greatly, such as the content of ethyl acetate in light-flavor Baijiu was significantly higher than that in other Baijiu, while the content of ethyl caproate was the highest in strong-flavor Baijiu. A total of 18 volatile flavor compounds such as isoamyl alcohol and ethyl acetate were selected as the different compounds to distinguish the aroma of different Baijiu by partial least squares-discriminant analysis. Conclusion More comprehensive information on volatile flavor components of 6 flavor types of Baijiu has been obtained by the synergistic analysis of 2 technologies. Meanwhile, this study has clarified the composition and differences of aroma components of 6 flavor types of Baijiu, which lays a foundation for the flavor control of different flavor types of Baijiu.