不同地区发酵型米酒挥发性风味化合物研究

Study on volatile flavor compounds of fermented rice wine in different regions

中文关键词:  发酵型米酒  多元统计分析  区域特征  特征挥发性风味化合物  关键差异化合物

英文关键词:Fermented  rice wine, multivariate  statistical analysis, regional  characteristics, characteristic  volatile flavor  compounds, key  difference compound

中文摘要:

      摘 要：目的 研究不同地区发酵型米酒挥发性风味化合物的特征及地区间关键差异化合物。方法 采用顶空固相微萃取与气相色谱-质谱联用对米酒主要产区的26个代表性酒样中的挥发性物质进行检测，利用主成分分析和正交偏最小二乘判别分析等多元统计方法进行分析。结果 26个酒样中共鉴定出70个主要挥发性风味化合物，包括酯类、醇类、醛类、酸类、烷烃类、酮及其他类，其中酯类和醇类化合物为主要挥发性成分；根据多元统计分析发现供试酒样呈现出明显的区域特性，日本米酒和中国米酒挥发性风味化合物具有显著差异，日本米酒挥发性风味化合物主要为酯类化合物，包括癸酸乙酯、己酸乙酯、辛酸乙酯、丁酸乙酯、乙酸异戊酯等；国内米酒的挥发性化合物特征与地理位置有一定关系，酒样可区分为2大类，即长江以南（贵州、江西）米酒与长江以北（湖北、江苏）米酒，其中长江以南米酒的特征风味化合物为4-乙基苯酚、乙酸苯乙酯、苯乙醇等芳香族化合物，长江以北米酒的特征风味化合物为辛酸乙酯、香叶醇、辛酸等。结论 国内米酒和日本米酒风味的关键差异化合物为己酸乙酯、辛酸乙酯和异戊醇等具有水果甜香的酯类物质及高级醇，国内长江以南和长江以北米酒风味的关键差异化合物为异戊醇、2-甲基丁醇、异丁醇和苯乙醇等高级醇和萜烯醇类物质。

英文摘要:

      ABSTRACT: Objective, Study the characteristics of volatile flavor compounds (VFCs）and key differential compounds in fermented rice wine from different production areas. Methods, Headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the volatile substances in 26 representative wine samples from the main production areas of rice wine, and multivariate statistical methods such as principal component analysis and orthogonal partial least square discriminant analysis were used for analysis. Results, 70 main VCFs were identified from 26 wine samples, including esters, alcohols, aldehydes, acids, alkanes, ketones and others, the esters and alcohols were the main volatile components; According to multivariate statistical analysis, the tested wine sample exhibits distinct regional characteristics. The VCFs of Japanese rice wine and Chinese rice wine were significantly different. The mainly VCFs of Japanese rice wine were esters, including ethyl caproate, ethyl caproate, ethyl caproate, ethyl butyrate, isoamyl acetate, etc; Chinese rice wine can be divided into south of the Yangtze River (Guizhou and Jiangxi) rice wine and north of the Yangtze River (Hubei and Jiangsu) rice wine based on the characteristics of VCFs. The characteristic VCFs of rice wine from north of the Yangtze River are ethyl octanoate, geraniol, and octanoic acid, while the characteristic VCFs of rice wine from south of the Yangtze River are aromatic compounds such as 4-ethylphenol, phenethyl acetate, and phenethyl alcohol; Alcoholic compounds is key compounds that contributed to the flavor differences of rice wine from different production areas. Conclusion, The regional characteristics of the flavors of Chinese and Japanese rice wine are mainly distinguished by esters with a fruity sweet aroma. The key differential compounds are ethyl hexanoate, ethyl octanoate, and isoamyl alcohol. The regional characteristics of rice wine flavors from south and north of the Yangtze River are mainly distinguished by higher alcohols and alcohol compounds with rose like floral fragrance. The key differential compounds are isoamyl alcohol, 2-methylbutanol, isobutanol, and phenylethanol.