特香型白酒色谱骨架成分含量与感官评价关系的初步研究  

Relationship between the Content of Chromatographic Skeleton Components and Sensory Evaluation of Texiang Baijiu

作　　者：徐柏田 林培[1] 黎清华[1] 蔡珊[1] 熊秋萍[1] 姜清萍[1] 彭思妮 何信[1] 孙琪[1] 罗莉[1] 

机构地区：[1]江西四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2017年第2期44-48,共5页Liquor-Making Science & Technology

摘　　要：选取不同档次的45%vol特香型白酒6个样品进行色谱分析,并由国家级和省级白酒评委进行感官评价;对样品中的31种香味成分进行主成分分析,提取得到包含了98.520%信息的4个主成分,并将这4个主成分与样品感官评价得分进行多元回归分析,得到回归方程为:H=-0.0578 f^3-0.0249 f^2+0.1063 f+0.8678,R^2=0.9999,两者之间具有很好的相关性,从而将特香型白酒色谱骨架成分含量与感官评价之间建立起一定的联系。In the experiment, six samples of 45 %vol Texiang Baijiu of different quality grade were selected. The corresponding chromatographic analysis was performed and sensory evaluation was carried out. Furthermore, PCA of 31 kinds of flavoring components in the six samples was done, and four principle components including 98.520 % information were obtained. The four principle components were used for multiple regression analysis coupled with sensory evaluation scores, and the regression equation was finally obtained as H= -0.0578f ^3- 0.0249f^2＋ 0.1063f＋ 0.8678, R^2=0.9999. There were good relationship between the content of chromatographic skeleton components and sensory evaluation of Texiang Baijiu.

关 键 词：色谱骨架成分 感官评价 主成分分析 回归分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]