基于气相色谱-质谱联用技术的酱香型白酒感官评价方法初探  

Study of Sensory Evaluation Method of Maotai-flavor Liquor Based on GC/MS Technology

作　　者：柏文良[1] 郑彦婕[1] 黎永乐[1] 黄小龙[1] 潘满兰[1] 郑燕燕[1] 叶光杰[1] 

机构地区：[1]深圳市计量质量检测研究院,深圳518131

出　　处：《现代科学仪器》2014年第4期161-164,共4页Modern Scientific Instruments

摘　　要：以酱香型白酒作为研究对象,利用气相色谱-质谱联用技术定性,以乙酸正丁酯为内标,测定了酱香型白酒中54种风味成分。采用偏最小二乘法对54种风味成分含量与评酒师对样品感官评分的数据进行处理,建立感官评分预测模型。所建的模型决定系数达到0.999、交叉检验均方差为0.00896,预测评分与实际感官评分结果基本一致。采用所建立的评分模型对4个未知样品进行预测感官评分,预测的感官评分与实际感官评分均方差为0.74,表明该评分模型具有较好好的预测准确度。Maotai-fl avor Liquor was taken as the study object.The fi fty four fl avor components in the samples were analysed through GC/MS.The sensory evaluation of the samples were scored by wine tasting judge.Based on this,the model of flavor components and sesory evaluation was established through partial least square method（PLS）.The determination coefficient and root mean squares error of cross validation（RMSECV） of the model was 0.999 and 0.00896 respectively.The prediction mean square error of the model that was examed by four unknow samples was 0.74.The results showed that the model could be used as the prediction of the sensory evaluation of wine.

关 键 词：酱香型白酒 感官评价 气相色谱-质谱联用 偏最小二乘法 

分 类 号：TH833[机械工程—仪器科学与技术]