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,...

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.