浓香型瓶贮年份酒的风味差异分析  

Difference Analysis of Volatile Flavor Compounds of Luzhou-Flavor Baijiu of Various Bottled Storage Years

作　　者：林园 杜娟 王明[2] 廖源[2] 杨琴 罗丁 王健 LIN Yuan;DU Juan;WANG Ming;LIAO Yuan;YANG Qin;LUO Ding;WANG Jian(China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品科技》2022年第6期72-80,86,共10页Food Science and Technology

基　　金：政府间国际科技创新合作重点专项(2018YFE0196600)。

摘　　要：采用气相离子迁移谱(Gas chromatography-ion mobility spectrometry,GC-IMS)技术对不同年份梯度浓香型瓶贮年份白酒样品中的挥发性成分进行检测分析,构建浓香型瓶贮年份白酒风味的指纹图谱,对挥发性成分的种类及含量差异进行分类区分,并利用主成分分析(Principal component analysis,PCA)对白酒的瓶贮年份进行分析和判别。结果表明,6个不同年份梯度的浓香型瓶贮白酒所含挥发性有机物成分在种类及含量上存在一定差异;年份越久的白酒,其挥发性物质种类及含量越多,其中己酸甲酯、正己醇等物质随着年份的增加含量逐渐升高,上述酯、醇类等呈香物质的增加使酒体物质含量更加丰富,风味更加醇厚。经相似度分析结果表明该技术能有效地判别浓香型瓶贮白酒样品的年份,为瓶贮年份酒的年份鉴别提供了一种更高效的技术及手段。In this study,volatile components of Luzhou-flavor bottled storage baijiu samples from different ages were detection and analyzed by gas chromatography-ion mobility spectrometry(GC-IMS).According to the test results,the characteristic flavor fingerprints of Luzhou-flavor bottled storage baijiu from different ages were constructed.The difference from type and content of volatile components were classified and differentiated intuitively.The principal component analysis(Principal component analysis,PCA)was used for in-depth analysis and discrimination the storage year of baijiu.The results show that there were certain differences in the types and contents of volatile organic compounds in Luzhou-flavor bottled storage baijiu of six different years.The samples with the longest storage time have the most types and contents of volatile substances.Among them,the contents of methyl caproate,n-hexanol and other organic ingredients gradually increase with the increase of the age.The increase of these esters,alcohols and other aroma substances make the wine body substances more abundant and the flavor is more mellow.The identification of Luzhou-flavor baijiu years can be effectively achieved through similarity analysis.GC-IMS technology combined with chemometric methods can intuitively distinguish different bottled storage year of the Luzhou-flavor baijiu,and provide a more efficient technology and means for the identification of bottle storage years.

关 键 词：气相-离子迁移谱法(GC-IMS) 瓶贮年份 白酒 挥发性成分 主成分分析 

分 类 号：TS261.7[轻工技术与工程—发酵工程]