多元统计分析结合HS-GC-MS对单粮复合香型白酒挥发性特征差异的分析  

Multivariate Statistical Analysis Combined with HS-GC-MS to Analyze the Difference of Volatile Characteristics of Composite Flavor Baijiu Made from Single Grain

作　　者：黄孟阳 秦辉[1,2] 卢星霏 陈吉 杨峰 刘怡 蔡小波 张宿义[1,2] 周军[1] 邵燕 代小雪[1] 代汉聪 HUANG Mengyang;QIN Hui;LU Xingfei;CHEN Ji;YANG Feng;LIU Yi;CAI Xiaobo;ZHANG Suyi;ZHOU Jun;SHAO Yan;DAI Xiaoxue;DAI Hancong(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646000,Sichuan,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒》2024年第2期47-52,共6页Liquor Making

基　　金：泸州市重点研发计划(2020-SYF-17、2022-SYF-32),2021年度泸州市“酒城英才”浓香型白酒智能化酿造技术创新团队。

摘　　要：采用感官定量描述分析法(SQDA)对A(JA1~JA3)、B(JB1~JB3)、C(JC1~JC3)三组复合香型白酒9个样品的风味结构进行分析,结果表明:三组复合香型白酒在香气评分上差异不显著,粮香、焦香、麦芽香突出,在口感评分上差异显著,A组白酒各维度口感评分高于其他两组。采用顶空-气相色谱质谱联用技术(HS-GC-MS)对3种白酒挥发性化合物组成进行检测分析,共检测到148种挥发性物质。相关性分析结果显示,异丁醛、3-甲基呋喃、二甲基二硫醚、巴豆酸、环氧丙烷、丙烯醛和草酸只在A组白酒中被检测出来,丁酸乙酯在B组白酒中含量最高,JA3中含量偏低,表明3组白酒样品间存在明显的风味物质种类和含量差异。同步结合特征差异代谢物分析挖掘出74个VIP>1的潜在差异代谢物,A vs B组、A vs C组、B vs C组分别有14种、7种、4种化合物呈现极显著性差异(p<0.01),这些含量具有显著差异性的化合物可能与复合香型白酒风味特征的差异具有重要联系。综上所述,本研究采用两种技术协同分析,获得了3种白酒更全面的挥发性风味信息,解析了三组复合香型白酒的风味结构特征及差异,为深入研究复合香型白酒风味形成的机理奠定了基础。In this paper,sensory quantitative description analysis(SQDA)was used to analyze 9 flavor structures of three groups of A(JA1~JA3)、B(JB1~JB3)、C(JC1~JC3)complex flavor Baijiu.The results showed that there was no significant difference in aroma score among the three kinds of complex flavor baijiu,while grain,burnt and malt were prominent.The difference in taste score was significant and the taste scores of group A were higher than those of the other two groups.What's more,the volatile compounds of three kinds of Baijiu were detected by headspace gas chromatography-mass spectrometry(HS-GC-MS)and 148 kinds of volatile compounds were detected.Further correlation analysis results showed that 2-methylpropanal,3-methylfuran,Methyl Disulfide,(E)-but-2-enoic acid,propylene oxide,Prop-2-enal and oxalic acid were detected only in group A,while ethyl butyrate was the highest in group B and relatively low in JA3 samples,indicating that there were obvious differences in flavor substance types and contents among the three groups of Baijiu samples.Furthermore,74 potential differential metabolites(VIP>1)were excavated by characteristic differential metabolites analysis.There were 14,7 and 4 compounds in group A vs B,group A vs C and group B vs C,respectively,showing significant differences(p<0.01)which may be related to the differences in flavor characteristics of complex flavor Baijiu.In this study,more comprehensive volatile flavor information of three kinds of Baijiu was obtained by collaborative analysis of two technologies.Meanwhile the flavor structure characteristics and differences of three groups of complex flavor Baijiu were analyzed,which laid a foundation for further study on the mechanism of complex flavor liquor flavor formation.

关 键 词：复合香型白酒 特征风味 顶空-气相色谱质谱联用法(HS-GC-MS) 感官定量描述分析(SQDA) 多元统计分析(MSA) 

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]