摘要
为比较不同贮藏年份黄酒挥发性特征香气物质的差异,该研究基于气相色谱-离子迁移色谱(GC-IMS)联用技术对2008、2010、2012、2014、2018、2019年份采用相同工艺制作的6个黄酒样品(编号分别为A08、A10、A12、A14、A18、A19)中的挥发性风味物质进行测定,构建指纹图谱,并对挥发性风味物质进行主成分分析(PCA)及聚类分析(CA)。结果表明,不同年份黄酒样品中共检出63种挥发性风味物质,包括醇类11种,酯类27种,酮类8种,醛类6种以及其他类11种,其共有成分为58种。指纹图谱显示,不同年份黄酒中挥发性物质成分含量及种类存在明显差异,其中,酒样A08特征成分为甲酸乙酯、己基丁酸酯、丁酸乙酯等,酒样A10特征成分为乙酸乙酯、乳酸乙酯等,酒样A12特征成分为3-甲基丁酸甲酯、3-甲基戊酸乙酯、丙酸乙酯等,酒样A14特征成分丙酸丁酯、2-甲基丁酸甲酯等,酒样A18特征成分为2-甲基丁醇,酒样A19特征成分为巴豆酸乙酯、乙酸丁酯等。主成分分析和聚类分析结果显示,酒样A18和A19之间具有相似性,酒样A08和A10之间具有相似性,而其余酒样均不具有相似性,表明在陈酿过程中,酒体会发生明显的变化,研究结果证实该方法具有较好的分类效果,可有效区分不同年份黄酒的差异。
In order to compare the differences of volatile characteristic aroma substances in Huangjiu(Chinese rice wine) with different aging years,the volatile flavor substances in 6 Huangjiu samples prepared with same process in 2008,2010,2012,2012,2014,2018 and 2019 year(numbered as A08,A10,A12,A14,A18,A19) were analyzed by gas chromatography-ion migration chromatography(GC-IMS),their fingerprint pattern was analyzed,and the principal component analysis(PCA) and cluster analysis(CA) were performed.The results showed that a total of 63 kinds of volatile flavor substances were detected in different years of Huangjiu samples,including alcohols 11,esters 27,ketones 8,aldehyde 6 and others 11,with 58 kinds of common components.Fingerprint map showed that there were significant differences in the contents and types of volatile substances in different years of Huangjiu samples.Among them,the characteristic components in sample A08 were ethyl formate,hexyl butyrate,ethyl butyrate,etc.,in sample A10 were ethyl acetate,ethyl lactate,etc.,in sample A12 were 3-methyl methyl butyrate,3-methyl ethyl valerate,ethyl propionate,etc.,in sample A14were butyl propionate,2-methyl methyl butyrate,etc.,in sample A18 were 2-methyl butanol,in sample A19 were ethyl crotonate and butyl acetate,etc.The PCA and CA results showed that wine samples A18 and A19 showed similarity,Huangjiu samples A08 and A10 showed similarity,and the other Huangjiu samples were not similar,indicating that the Huangjiu could change significantly during the aging process.The research results confirmed that the method had a good classification effect and could effectively distinguish the differences between different years of Huangjiu.
作者
沈棚
薛红玮
SHEN Peng;XUE Hongwei(Shanghai Kangnuo Zhixin Food Co.,Ltd.,Shanghai 201703,China;Shanghai Yingjia Biotechnology Co.,Ltd.,Shanghai 201703,China)
出处
《中国酿造》
CAS
北大核心
2023年第12期237-243,共7页
China Brewing
基金
横向项目(DD1121464)。
关键词
黄酒
挥发性风味物质
气相色谱-离子迁移色谱
指纹图谱
主成分分析
Huangjiu
volatile flavor substances
gas chromatography-ion migration chromatography
fingerprint map
principal component analysis
