电子鼻、气相色谱-嗅辨仪和气相色谱-质谱联用技术结合识别豉香白酒中异嗅物质

目的采用电子鼻、气相色谱-嗅辨仪和气相色谱-质谱联用技术等多手段结合研究豉香白酒中异嗅物质的组成。方法采用电子鼻、气相色谱-嗅辨仪和气相色谱-质谱联用技术相结合的方法分析了某豉香型白酒的嗅味物质。通过谱图比对及统计学分析,找出2款酒样中具有显著性差异的物质,并最终确定了2款白酒中嗅味差异物质的主要组成。结果共定性了53种酒体成分,其中有8种差异化合物有白酒风味贡献,通过验证确定丁酸、异戊醇是2款白酒中主要的异嗅味物质。结论相较于利用感官员进行呈味物质辨识的酒体异嗅分析方法,该方法具有更客观、更准确、可重复高的优势,期望为白酒智能化感官研究和酒体品质控制提供参考。

Identification of odor compounds in soybean-flavor liquor by electronic nose, gas chromatography olfactometry and gas chromatography-mass spectrometry

Objective To study the odor compounds in a soybean-flavor liquor by electronic nose, gas chromatography olfactory (GC-O) and gas chromatography-mass spectrometry (GC-MS). Methods Odor compounds in soybean-flavor liquor were analyzed by electronic nose, GC-O and GC-MS. Through the spectrum matching and statistical analysis, the substances with significant differences between the 2 samples were found. Then, the main components of the substances with different smell in samples were determined. Results A total of 53 liquor components were identified, and 8 of them contributed to the flavor of liquor. Butyric acid and isoamyl alcohol were the main difference odor substances. Conclusion Compared with the method of analyzing the liquor by sensory officer for odor recognition, this method is more objective, accurate and repeatable, which can provide information for intelligent sensory research and liquor quality control.