基于主成分分析的不同香型白酒识别方法  

Recognition of Baijiu(Liquor) of Different Flavor Types Based on Principal Component Analysis

作　　者：杨婧 雷良波 胡光源 黄永涛 汪地强 

机构地区：[1]贵州茅台酒股份有限公司技术中心,贵州仁怀564501

出　　处：《酿酒科技》2015年第8期33-35,共3页Liquor-Making Science & Technology

摘　　要：采用液液微萃取-气相质谱联用技术分析3个香型11个品牌白酒酒样的风味组成。应用主成分分析研究不同白酒风味之间的联系与差异,构建了基于21种关键风味化合物香气强度的不同香型白酒识别模型。结果表明,不同香型白酒的风味物质香气强度存在较大差异,同一香型不同品牌白酒的风味物质香气强度具有相似性,同时也存在细微差别。该方法为白酒风味品质的控制提供了一种新的途径。The flavoring compounds of 11 kinds of Baijiu（liquor） samples of 3 different flavor types were detected by LLME-GC-MS.Then principal component analysis （PCA） was applied to study the difference and the relations of flavoring compounds in Baijiu（liquor） samples of different flavor types, And the recognition models of Baijiu（liquor） of different flavor types were constructed based on odor active value （OAV） of 21 kinds of key flavoring compounds.The results showed that, there was significant difference in OAV of Baijiu（liquor） of different flavor types, OAV was similar （there was still slight difference） for Baijiu（liquor） of the same flavor type but of different brands. Such method provided a new approach to controlling the quality and the flavor of Baijiu（liquor）.

关 键 词：白酒 风味物质 香气强度 主成分分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]