基于感官品评和挥发性组分差异解析复合香型白酒的品质特征

Analysis of quality characteristics of Fuhexiang-xing Baijiu based on the sensory evaluation and volatile component differences

中文关键词:  白酒  风味组学  挥发性组分  特征  

英文关键词:Fuhexiang-xing Baijiu  flavoromics  volatile components  characteristic

中文摘要:

      目的 解析复合香型白酒的品质特征。方法 以酱香、芝麻香、浓香、大曲清香等4种香型白酒和3种不同质量等级的复合香型白酒为样品, 采用顶空-固相微萃取法(headspace-solid phase micro-extraction, HS-SPME)进行前处理后, 分别采用气相色谱-四极杆-飞行时间质谱法(gas chromatography- quadrupole-time-of-flight mass spectrometry, GC-Q-TOF-MS)和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)进行检测, 再结合香气活度值(odor active values, OAV)和感官品评, 并进行主成分分析(principal component analysis, PCA)和偏最小二乘法判别分析(partial least squares discrimination analysis, PLS-DA)。结果 复合香型特级白酒的感官特征和挥发性组分均接近于浓香型白酒, 其“花香、窖香、酯香”突出; 复合香型普级酒的感官特征和挥发性组分均接近于芝麻香型白酒, 其“酱香、烘焙香和醇香”突出; 7种酒样中共检测到193种挥发性组分, 其中OAV>1的挥发性组分有66种, 基于PLS-DA分析的投影可变重要性(variable importance in the projection, VIP)大于1的挥发性组分有任酸、乳酸乙酯和己酸乙酯等15种, 可用于表征复合香型白酒的挥发性组分特点。结论 感官品评结合挥发性组分分析对4种香型白酒和3种不同质量等级的复合香型白酒具有较强的鉴别能力。

英文摘要:

      Objective To analy the quality characteristics of Fuhexiang-xing Baijiu. Methods The 4 kinds of Baijiu, such as Sauce-flavor, Sesame-flavor, Strong-flavor and Daqu-Light-flavor, and 3 kinds different quality grades of Fuhexiang-xing Baijiu were taken as samples. After pretreatment by headspace-solid phase micro extraction (HS-SPME), gas chromatography-quadrupole-time of flight-mass spectrometry (GC-Q-TOF-MS) and gas chromatography-mass spectrometry (GC-MS) were used for detection, combined with odor active values (OAV) values and sensory evaluation, principal component analysis (PCA) and partial least squares discrimination analysis (PLS-DA) were performed. Results The sensory flavor of special grade Fuhexiang-xing Baijiu was close to that of Strong-flavor Baijiu, its “fragrance, cellar fragrance, ester fragrance” outstanding. The general grade Fuhexiang-xing Baijiu was close to that of Sesame-flavor Baijiu, its “sauce aroma, baking aroma and mellow” outstanding. The 193 volatile components were detected in 7 kinds of Baijiu samples, 66 volatile components were OAV>1, and PLS-DA analysis showed that 15 kinds of volatile components with variable importance in the projection (VIP)>1, including renic acid, ethyl lactate and ethyl caproate, which could be used to characterize the volatile components of Fuhexiang-xing Baijiu. Conclusion Sensory evaluation combined with analysis of volatile components has a strong ability to identify 4 kinds of Baijiu and 3 different quality grades of Fuhexiang-xing Baijiu.