文献类型：期刊文献

中文题名：基于电子鼻和气相色谱-质谱对多轮次酱香型白酒酱香、醇甜典型体的差异性分析

英文题名：Difference Analysis of Jiangxiang,Chuntian Typical Bodies in Multiple Rounds Sauce-flavor Baijiu Based on Electronic Nose and Gas Chromatography-Mass Spectrometry

作者：王典芳 唐维媛 朱强 刘晓辉 赵金凤 骆亦涵 王啸 黄名正

第一作者：王典芳

机构：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025;[2]贵州理工学院食品药品制造工程学院,贵州贵阳550025

第一机构：贵州大学酿酒与食品工程学院,贵州贵阳550025

年份：2025

卷号：46

期号：18

起止页码：332-344

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：;EI(收录号：20253819173728);北大核心:【北大核心2023】；

基金：贵州省科技计划面上基金(黔科合基础MS[2025]196);贵州省科技创新领军人才工作站(科合平台KXJZ[2024]021);国家自然科学基金项目(32360552);贵州省事业单位科协“新质黔沿”引领项目(GZYZ0204-02)。

语种：中文

中文关键词：电子鼻;顶空固相微萃取;气相色谱-质谱联用;香气活性值;酱香型白酒;轮次

外文关键词：electronic nose;headspace solid-phase microextraction;gas chromatography-mass spectrometry(GC-MS);odor activity values;sauce-flavor liquor;round

摘要：为研究多轮次酱香型白酒中醇甜、酱香典型体风味物质的差异,利用顶空固相微萃取(Head-Space Solid Phase Microextraction,HS-SPME)并结合气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)和电子鼻分析了典型体的风味成分。共鉴定出104种挥发性化合物,包括醛酮类、酯类、酸类、醇类、吡嗪类、呋喃类、萜烯类和其他类物质;通过电子鼻主成分分析(Principal Component Analysis,PCA)结果表明,醇甜、酱香典型体酒样之间存在差异;对20种香气活性值(Odor Active Value,OAV)大于1的物质进行偏最小二乘判别分析中筛选出9种变量投影重要性(Variable Importance Projection,VIP)大于1的物质用来区分两种典型体,结果表明三、四、五轮次醇甜酒样中的风味标志性物质是异戊酸乙酯、丁酸乙酯、己酸乙酯、戊酸乙酯、壬酸乙酯;而三个轮次酱香典型体酒样的风味标志物为苯乙醛、异戊酸、异戊醛、乙酸异戊酯。本研究为典型体酒样的分类鉴别和香气品质提供理论指导与实验基础,为酱酒的酒体风格设计及勾调提供科学依据及风味创新提供新的方向。
To study the differences in flavor substances between the chuntian and jiangxiang typical bodies in sauceflavored Baijiu,the flavor components of these typical bodies were analyzed using headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)and an electronic nose.A total of 104 volatile compounds were identified by GC-MS,including aldehydes,ketones,esters,acids,alcohols,pyrazines,furans,terpenes,and other substances.Principal component analysis(PCA)using the electronic nose revealed notable differences between the chuntian and jiangxiang typical base liquor.From the partial least squares discriminant analysis(PLS-DA)of 20 substances with an odor active value(OAV)greater than 1,nine substances with a variable importance projection(VIP)greater than 1 were selected to distinguish between the two typical samples.The results showed that the key flavor markers for the chuntian typical body liquor were ethyl isovalerate,ethyl butyrate,ethyl caproate,ethyl valerate,and ethyl nonanoate,which appeared in the third,fourth,and fifth rounds of chuntian typical body samples.In contrast,the flavor markers for the jiangxiang typical body liquor were phenylacetaldehyde,isovaleric acid,isovaleraldehyde,and isoamyl acetate,identified in the three rounds of the jiangxiang typical samples.This study provides both theoretical guidance and experimental foundations for the classification and identification of typical liquor samples,as well as scientific evidence for the design and blending of liquor body styles in sauce-flavored liquors.Additionally,it offers new directions for flavor innovation.