摘要
运用顶空固相微萃取结合气相色谱-质谱联用技术分析大曲风味物质组成,采用数据拟合方式结合相似系统理论,与优质酱香型大曲中风味物质进行相似度分析,确定高温功能大曲与普通酱香型大曲的最优混合比例。最终确定高温功能大曲与普通酱香型大曲的最优混合比例为6:4,实际混合样品与对应的拟合样品的风味物质组成相似度为97.62%,且符合优质酱香型大曲的感官质量标准,提高了酱香型大曲的品质。
The composition of flavor compounds were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatog- raphy-mass spectrometry (GC-MS). The optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was deter- mined by data fitting method combined with similarity system theory, and similarity analysis of flavor compounds composition in high quality Moutai-flavor Daqu. Finally, the optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was 6:4. The similarity of flavor compounds composition in actual mixed samples with corresponding fitting samples was 97.62%, which conformed to the sensory quality standards of high quality Moutai-flavor Daqu and improved the quality ofMoutai-flavor Daqu.
出处
《中国酿造》
CAS
北大核心
2017年第1期98-101,共4页
China Brewing
基金
贵州省科技重大专项项目(黔科合重大专项20136009)
关键词
高温功能大曲
风味物质
数据拟合
相似度
functional high-temperature Daqu
flavor compounds
data fitting
similarity