不同等级基础酒风味组分的主成分分析和OAV值分析  

Principal Component Analysis and OAV Analysis of Flavor Components in Different Grades of Basic Liquor

作　　者：王少磊 金晓丽 王灵红 WANG Shaolei;JIN Xiaoli;WANG Linghong(Anhui Yingjia Gongjiu Co.,Ltd.,Huoshan 237019,Anhui,China)

机构地区：[1]安徽迎驾贡酒股份有限公司,安徽霍山237019

出　　处：《酿酒》2022年第1期79-82,共4页Liquor Making

摘　　要：采用气相色谱分析技术,对不同等级基础酒的风味组分进行分析。每个等级基础酒采集20个样品进行检测,结合香气活度值(odor activity value,OAV)和主成分评价分析方法,对比分析不同等级基础酒风味组分含量之间的异同。结果表明,三个等级基础酒中的重要风味组分在种类上差别不大,OAV高的物质均以酯类为主,三个等级基础酒两两进行主成分分析后的结果区分度良好,可为不同等级基础酒之间的数据化区分提供一定的理论方向。Gas chromatography analysis technology was used to analyze the flavor components in different grades of basic liquor.Twenty samples of each grade of basic liquor were collected for testing.Combined with odor activity value(OAV)and principal component analysis methods,the similarities and differences between the flavor components in different grades of basic liquor were compared and analyzed.The results showed that there was little difference between the varieties of important flavor components in the three grades of basic liquor.Esters were the main components in high OAV substances.The three grades of basic liquor were well distinguished after the principal component analysis was performed in pairs which may provide a certain theoretical direction for the data differentiation between different grades of basic liquor.

关 键 词：基础酒 风味组分 阈值 香气活度值(OAV) 主成分分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]