赤水河流域不同地区酱香型白酒风味化合物分析

为探明赤水河流域范围内不同地区生产的酱香白酒的风味物质组成差异，采用顶空固相微萃取/液液萃取-气相色谱-质谱联用技术对赤水河流域的5 个不同地区的56 个代表性的酱香型白酒样品的挥发性香气物质成分进行检测分析。结果表明，56 个酱香型白酒样品中共检测出85 种香气成分，其中酯类化合物45 种，醇类化合物11 种，酮类化合物7 种，醛类化合物8 种，酸类化合物3 种，烷烃类化合物3 种，其他类化合物8 种，不同地区的酱香型白酒的主要香气种类基本相似，含量差异较大。以57 种重要香气化合物作为关键分类因子，建立不同地区酱香型白酒偏最小二乘-判别分析分类模型，分类效果明显，并进一步确定出变量重要性因子（＞1）20 种。利用层次聚类分析结合热图分析，表征赤水河流域的不同地区的酱香型白酒中香气成分的分布规律。

Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin

This study aimed to explore the differences in the flavor compounds of Maotai-flavor Baijiu produced in different regions of the Chishui river basin.Headspace-solid-phase microextraction/liquid-liquid extraction combined with gas chromatography-mass spectrometry(HS-SPME/LLE-GC-MS)was used to detect and analyze volatile aroma components in 56 representative samples collected from 5 different regions.The results showed that a total of 85 aroma components were detected in all samples,including 45 esters,11 alcohols,7 ketones,8 aldehydes,3 acids,3 alkanes and 8 other compounds.The main aroma components of Maotai-flavor Baijiu were basically similar while their contents largely differed among the producing regions.A partial least squares-discriminant analysis(PLS-DA)model for discriminating Maotai-flavor Baijiu from different regions was established with 57 important aroma compounds as the key classification factors,which exhibited good classification,and further 20 factors with variable importance in the projection(VIP)>1 were identified.The distribution of aroma components in Maotai-flavor Baijiu from different regions was characterized by hierarchical cluster analysis(HCA)and heat map analysis.