基于主成分分析法的中高温大曲香气物质评价模型的建立

Establishment of aroma substance evaluation model of medium-high temperature Daqu based on principal component analysis

中文关键词:  中高温大曲  主成分分析  聚类分析  顶空固相微萃取  气相色谱-质谱法

英文关键词:medium-high temperature Daqu  principal component analysis  cluster analysis  headspace solid phase microextraction  gas chromatography-mass spectrometry

中文摘要:

      目的 基于主成分分析法构建大曲香气质量评价模型, 为中高温大曲的质量评价提供可量化的香气评价方法。方法 采用顶空固相微萃取结合气相色谱-质谱法对中高温大曲样品进行香气检测, 利用主成分分析法对大曲香气品质进行综合评价, 并通过感官品评与聚类分析验证此模型的可行性。结果 本研究从中高温大曲样品中检测出117种挥发性成分, 主要包括酯类、芳香类、吡嗪类、醛酮类化合物等, 通过主成分分析法, 鉴定出对中高温大曲香气品质优劣起关键性作用的成分有19种, 包括苯乙醇、戊酸乙酯、己酸乙酯、四甲基吡嗪等, 由此构建的香气质量评价模型, 可将中高温大曲样品分成3簇, 与对应大曲感官品评与聚类分析结果相一致。结论 本研究通过主成分分析法构建的中高温大曲香气品质评价模型, 可以客观地反映大曲香气品质, 为大曲香气质量的判断和分类提供了一个新的方法。

英文摘要:

      Objective To build an aroma quality evaluation model based on the principal component method, provide a quantifiable aroma evaluation method for quantitatively evaluate the aroma quality of the medium-high temperature Daqu quantifiably. Methods The headspace solid phase microextraction combined with gas chromatography-mass spectrography was used to detect the aroma of the medium-high temperature Daqu samples, and the aroma quality of Daqu was comprehensively evaluated by principal component analysis, the feasibility of this model was verified by sensory tasting and cluster analysis. Results Totally 117 kinds of volatile components were detected in the samples of medium-high temperature Daqu, mainly including esters, aromatics, pyrazines and aldehydes and ketones in this study. Through principal component analysis, 19 kinds of key aroma components were identified in the medium-high temperature Daqu, including phenylethanol, ethyl valerate, ethyl caproate and tetramethylpyrazine. The aroma quality evaluation model constructed as a result could divide the medium-high temperature Daqu samples into three groups, which were consistent with the results of sensory tasting and cluster analysis of the corresponding Daqu. Conclusion The aroma quality evaluation model of medium-high temperature Daqu constructed by principal component analysis in this study can objectively reflect the aroma quality of Daqu and provide a new method for judging and classifying the aroma quality of Daqu.