基于化学计量法的酱香型白酒等级分析  

Grade Analysis on Jiang-Flavour Baijiu Based on Stoichiometry

作　　者：曾庆军 邱树毅[1] 刘凡 曾佳佳 周鸿翔[1] ZENG Qingjun;QIU Shuyi;LIU Fan;ZENG Jiajia;ZHOU Hongxiang(Guizhou Provincial Key Laboratory of Fermentation Engineering and Bio-Pharmacy,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品与生物技术学报》2024年第8期140-150,共11页Journal of Food Science and Biotechnology

基　　金：贵州省科技支撑重点项目(黔科合支撑[2022]重点006号)。

摘　　要：为充分认识不同品质酱香型白酒的指标差异,以4种等级的酱香型白酒为研究对象,利用气相色谱技术结合感官品评对酱香型白酒中的64种风味物质进行定量分析,结合气味活度值(OAV)和化学计量法找出关键差异物。结果表明,白酒样品按风味物质总量的排序为B>A>C>D,A、B两级酒样风味物质总量基本高于C、D两级酒样,但D级酒样的芳香族类物质总量高于其他3个等级。通过计算不同等级白酒的OAV明确了戊酸乙酯、戊酸、丁酸乙酯、丁酸、苯乙醛等关键差异物。利用主成分分析(PCA)、正交偏最小二乘判别分析(OPLS-DA)对4种等级的酱香型白酒构建模型,测试正确率达到97.4%,基本可以实现4种等级酱香型白酒的有效区分。利用变量投影重要度(VIP)筛选出27个关键差异物,根据这27个物质绘制聚类热图,结合OAV分析进一步证实了VIP筛选的有效性。To fully understand the differences in indicators among various quality levels of jiang-flavour Baijiu,4 grades of jiang-flavour Baijiu were studied.Using gas chromatography technology combined with sensory evaluation,64 flavor compounds in sauce-flavored liquor were quantitatively analyzed.By integrating odor activity value(OAV)and chemical metrology,key differentiating compounds were identified.The results showed that the Baijiu samples were ranked by total flavor compound content in the order of B>A>C>D.The A-grade and B-grade Baijiu samples generally contained more flavor compounds than the C-grade and D-grade Baijiu samples.However,the D-grade Baijiu sample contained a higher total amount of aromatic compounds compared to the other three grades.Key differentiating compounds,such as ethyl valerate,valeric acid,ethyl butyrate,butyric acid,and phenylacetaldehyde,were identified through OAV calculations.Principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to build models for 4 different grades of jiang-flavour Baijiu,achieving a classification accuracy of 97.4%and effectively distinguishing the 4 grades of jiang-flavour Baijiu.Additionally,27 key differentiating compounds were selected using variable importance in projection(VIP)analysis.A cluster heatmap was generated according to these 27 compounds,and OAV analysis further validated the effectiveness of the VIP selection.

关 键 词：酱香型白酒 气相色谱 品质分级 模型构建 

分 类 号：TS262.33[轻工技术与工程—发酵工程] O657.71[轻工技术与工程—食品科学与工程]