摘要
以甲酸、乙酸、丙酸、丁酸等 2 4个白酒色谱骨架成分为指标 ,利用主成分分析法 (PCA)对茅台酒、五粮液、董酒等 16种白酒进行了分析 ,结果前三个主分量的信息百分比达 70 1% ;影响白酒风格 (香型 )的主要因子为酸类物质 (丁酸、己酸、庚酸等 )、高级醇 (正己醇、仲丁醇、正丁醇等 )、酯类物质 (乙酸乙酯、乳酸乙酯、丁酸乙酯、己酸乙酯等 )及乙醛、乙缩醛 ;从 16种白酒在第一、第二主分量及第一、第三主分量的排序 ,可清楚地区分出其酒体香型。
This paper was taken 24 kinds of liquors' chromatograph skeleton components such as formic acid,acetic acid,propionic acid,butynic acid.etc.for a index,has been carried out a study of 16 kinds of liquors'principal component analysis.The results showed that former three major measures of information rate reach up to 70.1 per cent,major factors of influencing liquor aroma were acids(butyric acid,caproic acid,heptylic acid.etc.),higher alcohols(n-hexanol,sec-butanol,n-butanol.etc.),esters(ethyl acetate,ethyl butyrate,ethyl caproate.ctc.),aldehyde and acetal.According to permutation of first-second major measures and first-third major measures,Liquors'aroma were clearly distinguished.
出处
《酿酒》
CAS
北大核心
2002年第3期25-28,共4页
Liquor Making
基金
贵州省教育厅科技基金资助项目。
关键词
白酒
香型风格
主成分分析法
色谱骨架成分
principal component analysis
liquor
chromatograph skeleton components
aroma
