不同香型白酒挥发性微量风味成分特征和差异分析  

Characteristics and Differential Analysis of Volatile Trace Flavor Components in Different Flavor-type Baijiu

作　　者：周利[1] 张毅[1] 徐姿静[1] ZHOU Li;ZHANG Yi;XU Zijing(Sichuan Jiannanchun Group Co.,Ltd.,Mianzhu 618200,Sichuan,China)

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒》2023年第6期67-71,共5页Liquor Making

摘　　要：利用气相色谱分别对12种不同香型白酒的挥发性微量风味物质进行测定,共检出89种主要成分,不同香型白酒的微量成分存在差异,建立的主成分分析(Principal Component Analysis,PCA)模型可以将不同香型白酒明显区分。对酯类、醇类、酸类和醛类四大类物质进行香型间的对比分析,找出了不同香型白酒的特性和共性。本研究为全面剖析白酒风味物质,深入白酒风味研究具有重要意义。The volatile trace flavor substances from 12 kinds of flavor-type Baijiu were determined by gas chromatography,and 89 main components were detected.The trace components of different flavor-type Baijiu varied,and the principal component analysis(PCA)model was established which could clearly distinguish different flavor-type Baijiu.The individual and common characters of Baijiu with different flavor types were found out by comparing and analyzing the four major categories of substances,esters,alcohols,acids and aldehydes among different flavor-type liquor.This study is of great significance for the comprehensive analysis of Baijiu flavor substances and the in-depth study of Baijiu flavor.

关 键 词：香型 微量风味物质 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] TS201.2