基于顶空-气相色谱-离子迁移谱法分析不同类型精酿啤酒的挥发性香气成分

Analysis of volatile aroma components in different types of craft beer based on headspace-gas chromatography-ion mobility spectrometry

中文关键词:  顶空-气相色谱-离子迁移谱法  精酿啤酒  挥发性组分  主成分分析

英文关键词:headspace-gas chromatography-ion mobility spectrometry  craft beer  volatile components  principal component analysis

中文摘要:

      目的 基于顶空-气相色谱-离子迁移谱法(headspace-gas chromatography-ion mobility spectrometry, HS-GC-IMS)建立一种快速、准确的精酿啤酒挥发性香气检测方法。方法 采用HS-GC-IMS对不同来源及类型的精酿啤酒中挥发性组分进行分析, 通过指纹图谱比较挥发性组分差异, 结合主成分分析(principal component analysis, PCA)实现不同类型精酿啤酒区分。结果 所检样品中共定性出54种挥发性香气成分; 指纹图谱显示, 不同来源及类型的精酿啤酒中挥发性香气成分含量差异显著, 其中自制的4种啤酒中风味物质具有各自的特征风味物质成分, 如自制白啤中的香茅醛、2-庚酮、癸酸乙酯, 自制黄啤中的己醛, 自制印度淡色艾尔啤酒中的异丁酸异丁酯、异丁酸-2-甲基丁酯、壬醛、α-水芹烯, 自制玫瑰啤酒中的乙酸己酯、壬酸乙酯、2-甲基丁酸乙酯、3-甲基丁酸乙酯等; 采用PCA可以实现对不同来源、不同类型啤酒的准确区分。结论 HS-GC-IMS可快速检测啤酒中的挥发性香气成分, 其结果直观、准确, 为啤酒类型分析及质量控制提供方法和技术支持。

英文摘要:

      Objective To establish a fast and accurate method for the detection of the flavor of craft beer based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Methods HS-GC-IMS was used to analyze the volatile components in different sources and types of craft beers. Fingerprint was constructed to characterize the differences of volatile components for the beer samples. Combined with principal component analysis (PCA), the craft beer types were differentiated. Results A total of 54 volatile aroma components were identified in the samples. The fingerprint showed that there were significant differences in the content of volatile components in craft beers from different sources and types, and the flavor substances in the 4 homemade beers havd their own characteristic flavor substances, such as citronellal, 2-heptanone, ethyl decanoate in homemade white beer, hexanal in homemade yellow beer, isobutyl isobutyrate, 2-methylbutyl isobutyrate, nonanal, α-phellandrene in homemade IPA beer, hexyl acetate, ethyl nonanoate, ethyl 2-methylbutyrate, and ethyl 3-methylbutyrate in homemade rose beer. The PCA results indicated that the beers from different sources and types could be differentiated correctly. Conclusion HS-GC-IMS method can be used to quickly detect the volatile aroma components in beer, and the results are intuitive and accurate, which provides method and technical support for beer type analysis and quality control.