基于GC-MS技术对不同香型白酒的判别分析

基于气相色谱-质谱（GC-MS）联用技术检测5种香型白酒挥发性风味成分，并结合聚类分析（CA）、主成分分析（PCA）及偏最小二乘判别分析（PLS-DA）等化学计量学手段分析检测结果，并对不同白酒的香型进行识别和分类。结果表明，不同香型白酒样品中的风味成分具有明显差异，PLS-DA中的2个成分能很好的代表酒样中的基本信息，5种香型的组心质都相互分离，没有重合，将“测试集”和“训练集”的判定结果与实际结果相比较，正确率均为100%。因此，利用GC-MS技术结合化学计量学方法，可用于不同香型白酒的鉴别分析。

Discriminant analysis of different flavor-type Baijiu based on GC-MS

The volatile flavor components of five flavor-type Baijiu were detected based on gas chromatography-mass spectrometry (GC-MS), and based on this, the determination results were analyzed by cluster analysis (CA), principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and other chemometrics methods, and the different flavor-types Baijiu were identified and classified. The results showed that the flavor components in different flavor-type Baijiu samples were significantly different. Two components could well represent the basic information of the Baijiu samples by PLS-DA, the cores of the five groups were separated from each other without overlap, and the accuracy rates of the judgement results in the "test set" and "training set" were 100%. Therefore, GC-MS technology combined with chemometrics methods could be used for discriminant analysis of different flavor-types Baijiu.