摘要
通过气相色谱对特香型4类(X1~X4)年份白酒的挥发性成分进行检测,利用主成分分析(PCA)对所有挥发性风味物质构建质量评价模型。结果表明,共检测定量出30种风味物质。运用挥发性香气质量评价模型来计算4个年份类别的特香型白酒的综合得分,得分顺序为X1>X2>X3>X4。主成分分析结果表明,X1、X2类年份白酒之间差异较大,X3、X4类年份白酒样品具有较高的相似性,但与X1、X2类别的年份白酒风格存在一定的差异。主成分分析得出的结果与感官品评大体一致,说明主成分分析能较好鉴别特香型年份类别白酒。
The volatile components of 4 types of vintage Te-flavor Baijiu(Chinese liquor)(X1-X4)were detected by gas chromatography,and quality evaluation model was established with all volatile flavor substances by principal component analysis(PCA).The results showed that a total of 30 flavor substances were detected and quantified.The volatile aroma quality evaluation model was used to calculate the comprehensive scores of the Te-flavor Baijiu of the four vintage categories,and the score in order was X1>X2>X3>X4.Principal component analysis results showed that there was a big difference between vintage Baijiu X1 and X2.The vintage Baijiu X3 and X4 had high similarities,but there were certain differences with the vintage Baijiu X1 and X2 styles.The results obtained by the principal component analysis were generally consistent with the sensory evaluation,indicating that the principal component analysis could better identify vintage Te-flavor Baijiu.
作者
杨莹
吴生文
林培
曾婷婷
熊秋萍
蔡珊
YANG Ying;WU Shengwen;LIN Pei;ZENG Tingting;XIONG Qiuping;CAI Shan(Site Liquor Co.,Ltd.,Zhangshu 331200,China)
出处
《中国酿造》
CAS
北大核心
2021年第3期166-169,共4页
China Brewing
基金
江西省重点研发计划项目(20192BBF60044)。
关键词
特香型年份白酒
主成分分析
风味物质
vintage Te-flavor Baijiu
principal component analysis
flavor substance
