不同类型武陵白酒中挥发性硫化物风味差异分析
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北京工商大学

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国家自然科学基金(31972193)白酒酿造过程中含硫化合物变化规律及其对白酒品质影响机制研究


Flavor Difference Analysis of Volatile Sulfur-containing Compounds in Different Types of Wuling Baijiu
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Beijing Technology and Business University

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National Natural Science Foundation of P.R. China (No.31972193)

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    摘要:

    挥发性含硫化合物具有香气特征强、阈值低的特点,对白酒、葡萄酒等食品风味具有重要影响。为充分了解白酒中挥发性含硫化合物的差异,采用固相微萃取结合全二维气相色谱-硫化学发光检测联机技术,对6种武陵酱香型白酒中的挥发性含硫化合物进行定性定量分析,采用主成分分析、正交偏最小二乘判别分析、聚类分析法研究6种武陵酱香型白酒的挥发性含硫化合物差异。结果表明,6种酱香型白酒含硫化合物含量存在显著性差异,正交偏最小二乘判别分析可以实现6种白酒样品的良好分离。从分析结果中筛选出14种变量投影值大于1的含硫化合物作为区分6种武陵酱香型白酒样品风味特征的差异组分。层次聚类分析结果表明,6种酱香型白酒可按照挥发性含硫化合物的种类和含量分为2大类。本研究旨在丰富白酒风味研究,为白酒产品质量提升提供理论借鉴。

    Abstract:

    Volatile sulfur-containing compounds (VSCs) have the characteristics of strong aromas and low thresholds, which have important impacts on the flavor of baijiu, wine and other foods. In order to fully understand the distribution differences of VSCs in baijiu, solid phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-sulfur chemiluminescence detection was used to analyze the VSCs in the six samples both qualitatively and quantitatively. The differences of VSCs in 6 kinds of Wuling soy sauce aroma-type baijiu samples were investigated using principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and hierarchical cluster analysis (HCA). The results demonstrated that there were significant differences in the VSCs contents of the six kinds of soy sauce aroma-type baijiu. Excellent separation of the six samples could be achieved by OPLS-DA. Based on the variable projection importance greater than 1, 14 VSCs were screened out as the different components from the analysis results to distinguish the flavor characteristics of different Wuling samples. The results of HCA showed that the six kinds of soy sauce aroma-type samples could be divided into two categories according to the type and content of VSCs. This study aims to enrich the research on the flavor of baijiu and provide a suggestion for the classification of baijiu grades.

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  • 收稿日期:2022-09-20
  • 最后修改日期:2022-10-24
  • 录用日期:2022-11-10
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