基于智能感官和气质联用分析年份料酒  

Analysis of Vintage Cooking Wine Based on Intelligent Senses and GC-MS

作　　者：邢俊超 王鹏[1] 韩颖[2] 胡金祥[2] 易宇文[2] XING Jun-chao;WANG Peng;HAN Ying;HU Jin-xiang;YI Yu-wen(Chengdu Technological University,Chengdu 610031,China;Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]成都工业学院,成都610031 [2]四川旅游学院,成都610100

出　　处：《中国调味品》2022年第2期160-164,168,共6页China Condiment

基　　金：四川省教育厅资助项目(18TD0043);四川省科技厅应用基础项目(2019YJ0344);四川旅游学院校级重点项目(19SCTUZZ11);肉类加工四川省重点实验室(19-R-17)。

摘　　要：为探究不同陈酿年限料酒的差异,实验采用密度计、色差仪、电子舌、电子鼻、气质联用仪结合雷达图、主成分分析等方法分析烹调料酒(A)、3年陈酿料酒(B)和6年陈酿料酒(C)在密度、可溶性固形物、色差、整体风味轮廓以及具体风味物质等维度的差异。实验结果显示:不同年份的料酒密度差异小,可溶性固形物含量随陈酿年限的延长而增加。料酒颜色深浅与陈酿时间呈正相关;电子舌和电子鼻数据融合主成分分析表明,A,B在整体风味轮廓上较为相似,与C差异较大。气质联用分析表明,3个样品共检测到28种挥发性物质;A,B,C分别检测到25,21,19种挥发性物质;相对含量分别为72.858%、84.200%和83.893%;醇类物质和酯类物质是3种料酒的主要挥发性物质,醇类物质含量由高到低分别是B>C>A;酯类物质含量依据陈酿年限不同呈递增关系;甲酸乙烯酯、乙酸乙酯和异丁醇可能是3个样品的主要挥发性物质;酯类物质、酸类物质可能是不同陈酿年限料酒挥发性物质差异的主要来源。In order to explore the differences among different aging years'cooking wine,the density meter,color difference meter,electronic tongue,electronic nose,GC-MS,radar map,principal component analysis method are used in the experiment to analyze the differences in density,soluble solids,color difference,overall flavor profile and specific flavor substances of cooking wine(A),3-year aged cooking wine(B)and 6-year aged cooking wine(C).The results show that the density of cooking wine in different years has little difference,and the soluble solids'content increases with the extension of aging years.The color of cooking wine is positively correlated with aging time.The principal component analysis of data fusion of electronic tongue and electronic nose shows that A and B are similar in overall flavor profile,but are significantly different from C.GC-MS analysis shows that a total of 28 kinds of volatile substances are detected in the three samples;25,21,19 kinds of volatile substances are detected in A,B and C respectively,the relative content is 72.858%,84.200%and 83.893%respectively;alcohols and esters are the main volatile substances in the three kinds of cooking wine;the content of alcohols from high to low is B>C>A;the content of esters is increased according to different aging years,vinyl formate,ethyl acetate and isobutanol may be the main volatile substances in the three samples;esters and acids may be the main sources of volatile substances in rice wine with different aging years.

关 键 词：料酒 挥发性物质 智能感官 数据融合 

分 类 号：TS264.29[轻工技术与工程—发酵工程]