电子鼻和气质联用技术分析不同酒龄酱香型白酒挥发性成分

以5种不同酒龄的酱香型白酒为研究对象，研究了不同酒龄的酱香型白酒品质以及风味变化规律，通过电子鼻和气相色谱-质谱联用（GC-MS）技术对酱香型年份酒的香气化合物进行整体区分及定性定量分析。结果表明，电子鼻检测到不同酒龄的酱香型白酒香气成分差异明显；在5种不同酒龄的酒样中共定性出52种物质。随着酒龄的增加，酯类物质含量呈先减少后增加趋势，醇类物质呈现波浪形变化趋势；酸类物质呈上升趋势；呋喃类物质上升趋势明显；其中有8种物质（丁酸乙酯、己酸乙酯、庚酸乙酯、戊酸乙酯、丁酸、戊酸、己酸、乙偶姻）的含量上升趋势明显，5种物质（苯乙酸乙酯、2-甲基丙醇、2-甲基丁醇、呋喃、四甲基吡嗪）的含量下降趋势明显。聚类分析（CA）、主成分分析（PCA）与线性判别分析（LDA）的结果也表明，5个不同酒龄的酒样在挥发性成分上具有较为明显的差异，初步证实了通过电子鼻和气质联用技术区分酱香型白酒酒龄的可行性。

Analysis of volatile components in sauce-flavor Baijiu with different ages by electronic nose and GC-MS

Taking 5 kinds of sauce-flavor Baijiu (Chinese liquor) with different ages as research objects, the quality and flavor change regulation of sauce- flavor Baijiu with different ages were studied. The aroma compounds of sauce-flavor aged Baijiu were overall distinguished and quantitatively analyzed by electronic nose and GC-MS technology. The results showed that the aroma components of sauce-flavor Baijiu with different ages detected by electronic nose were significantly different, and a total of 52 substances were quantified in 5 Baijiu samples with different ages. With the increase of Baijiu age, the contents of esters firstly decreased and then increased, alcohols presented a wave-shaped change trend, acids presented an upward trend, and furans presented an obvious upward trend. Among them, the contents of 8 substances (ethyl butyrate, ethyl caproate, ethyl heptanoate, ethyl valerate, butyric acid, valeric acid, caproic acid, and acetoin) had a significantly increase trend, and the contents of 5 substances (ethyl phrnylacetate, 2-methylpropanol, 2-methylbutanol, furan, tetramethylpyrazine) decreased significantly. The results of cluster analysis (CA), principal component analysis (PCA) and linear discriminant analysis (LDA) also showed that the 5 Baijiu samples with different ages had obvious differences in volatile components, which preliminarily confirmed feasibility that the electronic nose and GC-MS technology could distinguish the age of sauce-flavor Baijiu.