为更好认识窖泥在白酒酿造中风味的贡献度,利用顶空固相微萃取(head space solid-phase microextraction, HS-SPME)偶联气质联用(gas-chromatography mass spctrometry, GC-MS)法分析了窖泥香气成分的空间分布规律,进一步利用偏最小二乘-判别法(partial least square discriminate analysis, PLS-DA)进行了样品的分类及关联香气成分研究。研究结果表明,酯类和酸类成分是窖泥的主要成分类型,窖泥香气成分的总含量随窖池深度的增加而增加,从窖池顶部(0 cm)到底部(深度为240 cm)总含量增加了3.38倍,而醇类成分的含量未呈现显著的空间异质性。己酸、丁酸、庚酸、辛酸、己酸乙酯、己酸己酯是窖泥中含量较高的成分,且含量随窖池深度的增加而增加。PLS-DA分析表明,基于香气成分含量的辨析模型,将不同空间窖泥清晰地分类,且能找出与分类关联的香气成分。该研究揭示了浓香型白酒窖泥中香气成分的空间分布规律,对全面认识窖泥在酿酒中的作用具有借鉴意义。
In order to better understand flavor contribution of pit mud for Strong-flavor Baijiu fermentation, spatial distribution of volatile compounds in Strong-flavor Baijiu pit mud (PM) were investigated using head space solid-phase microextraction (HS-SPME) coupled with gas-chromatography mass spectrometry (GC-MS) in this study. The classification of PM samples and its related volatile compounds were further studied employing the partial least square discriminate analysis (PLS-DA). The results showed that acids and esters were the main compounds in PM. The total concentration of volatile compounds in PM increased with the depth of the fermentation pit, and the total concentration increased by 3-folds from top layer (0 cm from top) to the bottom layer (240 cm from top), while there was no obvious trend of spatial distribution detected in alcohols. High concentration of volatile compounds including hexanoic acid, butanoic acid, heptanoic acid, octanoic acid, ethyl hexanoate, and hexyl hexanoate were found in PM, and their concentrations increased with the depth of fermentation pit increased. The results of PLS-DA showed that using key volatile compounds content differentiation as model can clearly classify PM. The results of this study may provide useful information for understanding the contribution of PM during Strong-flavor Baijiu fermentation.
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