摘要
利用气相色谱法检测5个不同等级的酱香型白酒中的挥发性风味物质,共鉴定出38种风味物质。对所有挥发性风味成分进行主成分分析并构建香气质量评价模型。结果表明,前3个主成分的累计贡献率达到94.99%,能够很好地反映原始数据的信息。运用香气质量评价模型计算5个等级的酱香型白酒综合得分,由高到低的得分顺序为Y2>Y3>Y1>Y4>Y5。通过5个酒样的散点图表明,每个样品均分布在第四象限,且较为接近,说明该类酒样风味成分具有较高的相似度。本研究为酱香型白酒的风味物质评价及质量控制提供了参考依据。
The volatile flavoring compounds in five different grades of Jiangxiang Baijiu were detected by GC.A total of 38 kinds of volatile flavoring compounds were detected.Then we carried out principal component analysis of all volatile flavoring compounds,and established the aroma quality evaluation model.The results showed that the cumulative contribution rate of the first three principal components reached 94.99%,which could effectively reflect the original data.Comprehensive scores of the five grades of Jiangxiang Baijiu were calculated by using the aroma quality evaluation model,and the scores ranked in decreasing sequence as Y2>Y3>Y1>Y4>Y5.The scatter diagram of the five samples showed that all the samples were distributed in the fourth quadrant and were close to each other,which indicated that the flavoring compounds of the samples had high similarity.This study has provided reference for the evaluation and quality control of flavoring compounds in Jiangxiang Baijiu.
作者
陆伦维
钟敏
冯小兵
程平言
张健
徐松
LU Lunwei;ZHONG Min;FENG Xiaobing;CHENG Pingyan;ZHANG Jian;XU Song(Xijiu Co.Ltd.of Maotai Distillery Group,Xishui,Guizhou 564622,China)
出处
《酿酒科技》
2020年第2期17-21,28,共6页
Liquor-Making Science & Technology
基金
黔科合重大专项字（[2015]6012）
遵市科合（2018)29号
遵市科合R&D(2019)4号
关键词
酱香型白酒
主成分分析
风味物质
相似度
Jiangxiang Baijiu
principal component analysis
flavoring compounds
similarity
