不同年份不同质量等级李渡白酒香气成分分析

Aroma composition analysis of Lidu Baijiu of different quality grades in different years

中文关键词:  李渡酒  挥发性成分  香气活性组分  香气活性值（OAV）  偏最小二乘法（PLSR）

英文关键词:Lidu Baijiu  volatile compounds  aoma-active compounds  odor activity value  partial least squares regression

中文摘要:

      目的 分析比较不同年份不同质量等级李渡白酒的香气成分差异。方法 通过感官评价、直接进样、顶空萃取和顶空固相微萃取结合气相色谱-质谱法、气相色谱-离子迁移谱法以及气相色谱-嗅闻-质谱法分析了17个李渡酒中的香气成分, 通过计算香气活性值(odor activity value, OAV)确定重要香气活性化合物, 结合偏最小二乘法分析得到差异香气物质。结果 共鉴定出李渡酒中的92种挥发性化合物, 26种香气活性化合物; 含量最高的化合物是乳酸乙酯(2538.18 mg/L); 己酸乙酯(OAV: 876~220920)等8种化合物香气贡献较大, 酯类化合物的贡献最大, 一级、二级、优级的李渡酒三年、五年的重要香气化合物香气强度更强, 含量更高; 且己酸乙酯等6种化合物、苯乙醇等18种化合物分别是导致不同年份、不同质量等级酒样产生差异的重要物质。结论 本研究分析鉴定了17个李渡酒样的香气物质, 找到了导致不同年份不同质量等级酒样之间香气差异的化合物, 为李渡酒的风味调控提供了参考数据。

英文摘要:

      Objective To analyze and compare the differences in aroma composition of Lidu Baijiu of different quality grades in different years. Methods The aroma components in 17 Lidu Baijiu were analyzed by sensory evaluation, direct injection, headspace and headspace solid-phase microextraction combined with gas chromatography- mass spectrometry, gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry. The important aroma active compounds were identified by calculating the odor activity value (OAV). Differential aroma substances were obtained by partial least squares regression analysis. Results A total of 92 volatile compounds and 26 aroma active compounds were identified in Lidu Baijiu. It was found that the compounds with the highest content were ethyl lactate (2538.18 mg/L). Eight kinds of compounds such as ethyl caproate (OAV: 876-220920) had better aroma contributions, and esters had the greatest contribution. Meanwhile the aroma intensity of important aroma compounds was stronger and the concentrations of them were higher in 3 and 5 years of first-grade, second-grade, and top-grade Lidu Baijiu; 6 kinds of compounds including ethyl caproate and 18 kinds of compounds including phenylethyl alcohol were significant substances that caused variances in Lidu Baijiu from different years and quality grades, respectively. Conclusions The aroma substances in 17 Lidu Baijiu have been analyzed and identified, as well as the compounds responsible for the differences of aroma between samples of different quality grades in different years have been found, which provide reference data for flavor regulation of Lidu Baijiu.