不同甜香风味特征的酱香型白酒中挥发性物质分析

为探究不同甜香风味特征酱香型白酒的主要挥发性物质组成及香气物质差异，本研究运用感官品评方法选取酱香型酒样，采用顶空固相微萃取（headspace solid phase microextraction，HS-SPME）结合气相色谱-质谱法剖析其中的挥发性成分，通过偏最小二乘判别分析法（partial least squares discriminant analysis，PLS-DA）解析不同酒样及其风味差异物质。结果表明:样品被分为三组，每组的甜香强度值分别为4.0～5.0、3.0～4.0和0.0～3.0；共鉴定出68种风味物质，包括酯类27种、醇类12种、醛酮类10种、酸类3种、芳香族化合物10种和萜烯类物质6种。其中，具有甜香和水果香的酯类、芳香族类和醇类物质是酒样中含量最为丰富的三类化合物，且在甜香强度大于3.0的酒样中含量最高，说明这三类物质对甜香风味特征有重要影响；影响三组酒样的潜在差异物质有25个，与之相关的甜香风味标志性物质主要为3-甲基丁醇、辛酸乙酯、乳酸异丁酯和苯乙酸乙酯，说明这些物质是造成不同甜香酒样之间差异的重要香气物质。

Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics

In order to explore the composition of main volatile compounds and the difference of aroma compounds in Sauce-flavor Baijiu with different sweet flavor characteristics, sensory evaluation method was used to select Sauce-flavor Baijiu samples, the volatile components were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and partial least squares discriminant analysis (PLS-DA) was used to analyze different Baijiu samples and their flavor differences substances. The results showed that the samples were divided into three groups, and the intensity values of sweet-flavor in each group were 4.0~5.0, 3.0~4.0 and 0.0~3.0, respectively, and a total of 68 volatile flavor compounds were characterized, including 27 esters, 12 alcohols, 10 aldehydes and ketones, 3 acids, 10 aromatics and 6 terpenes, among them, esters, aromatics and alcohols with sweet and fruity aromas were the three most abundant types of compounds in different Baijiu samples, and the content was the highest in Baijiu samples with a sweet flavor intensity greater than 3.0, indicating that these three types of substances had an important impact on the flavor characteristics of sweet aroma. There were 25 potential difference compounds affecting the three groups of Baijiu samples, and the related sweet flavor markers were mainly 3-methyl butanol, ethyl octanoate, isobutyl lactate and ethyl phenylacetate, indicating that these substances were the important aroma compounds that cause differences between different sauce-flavor Baijiu samples with different sweet flavor characteristics.