基于GC×GC-MS分析不同等级浓香型白酒的关键风味化合物  

Key flavor compounds in different grades of strong-flavor Baijiu analyzed based on GC×GC-MS

作　　者：陈乙源 洪嘉欣 黄河 王硕[1,2] 武亚帅 赵东瑞[1,2] 孙金沅[1,2] 黄明泉[1,2] 孙啸涛[1,2] CHEN Yiyuan;HONG Jiaxin;HUANG He;WANG Shuo;WU Yashuai;ZHAO Dongrui;SUN Jinyuan;HUANG Mingquan;SUN Xiaotao(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学中国轻工业酿酒分子工程重点实验室,北京100048 [2]北京工商大学食品质量与安全北京实验室,北京100048

出　　处：《中国酿造》2025年第3期29-35,共7页China Brewing

基　　金：国家重点研发计划项目(2022YFD2101205)。

摘　　要：该研究以特级、一级、二级浓香型白酒原酒样品(编号为A、B、C)为研究对象,采用全二维气相色谱-质谱联用技术(GC×GC-MS)对其挥发性风味成分进行分析,通过香气活性值(OAV)筛选关键风味化合物(OAV≥1),并运用正交偏最小二乘-判别分析(OPLS-DA)的变量重要性投影(VIP)值筛选关键差异风味化合物(OAV≥1,VIP>1),并结合酒样感官评价,对关键差异风味化合物与感官特征进行相关性分析。结果表明,A级酒样中己酸乙酯、乙酸乙酯、丁酸乙酯等物质含量及关键风味物质种类均高于B级、C级酒样。结合VIP值,获得关键差异风味化合物11种,主要为己酸己酯、己酸乙酯、己酸丙酯等物质。A级酒样的感官评分较高,气味呈花香、果香、甜香,口感醇厚、有明显回味。相关性分析表明,酯类化合物(己酸乙酯、乙酸异丁酯、己酸己酯、己酸丙酯等)与辣味、醇厚度、甜香、回味总体呈正相关;醇类化合物(2-甲基-1-丁醇、3-甲基-1-丁醇)与粮香、酸味总体呈正相关,与醇甜味和协调度总体呈负相关。In this study,the volatile flavor components components in original samples(numbered as A,B and C)of special grade,first grade,and second grade strong-flavor(Nongxiangxing)Baijiu were analyzed by comprehensive two-dimensional gas chromatography-mass spectrometry(GC×GC-MS).The key flavor compounds(OAV≥1)were screened based on odor activity value(OAV),and key differential flavor compounds(OAV≥1,VIP>1)were screened by the variable importance in projection(VIP)values of orthogonal partial least squares-discriminant analysis(OPLS-DA).Furthermore,the correlation analysis was conducted between the key differential flavor compounds and the sensory characteristics,combined with the sensory evaluation of the Baijiu samples.The results shown that the contents of ethyl caproate,ethyl acetate and ethyl butyrate in grade A wine samples and the types of key flavor substances were higher than those in grade B and C wine samples.Combined with the VIP values,a total of 11 key differential flavor compounds were obtained,which were mainly hexyl caproate,ethyl caproate,propyl caproate,and so on.The sensory scores of grade A Baijiu sample were higher,with floral,fruity,and sweet aromas and mellow flavors with discernible aftertastes.The correlation analysis results showed that esters(ethyl caproate,isobutyl acetate,hexyl caproate,propyl caproate,etc.)were positively correlated with spiciness,mellowness,sweetness,and aftertaste in general.Alcohol compounds(2-methyl-1-butanol,3-methyl-1-butanol)were positively correlated with grain aroma and sour taste,but negatively correlated with alcohol sweetness and coordination.

关 键 词：全二维气相色谱-质谱联用技术 浓香型白酒 香气活度值 正交偏最小二乘-判别分析 关键风味化合物 

分 类 号：TS262[轻工技术与工程—发酵工程]