为明晰房县黄酒的风味物质基础,该研究采用感官评价和顶空固相微萃取(headspace solid phase microextraction, HS-SPME)结合全二维气相色谱-质谱联用技术(two-dimensional gas chromatography-mass spectrometry, GC×GC-MS)分析了房县发酵3 d的洑汁、干型黄酒、甜型黄酒中的香气轮廓及其挥发性成分,并结合多元统计学方法分析挥发性物质与香气特征之间的相关性关系。感官评价结果表明房县黄酒的香气主要为米香、醇香、花香、果香、甜香、酸香、糟香和烤香,浓郁的米香、果香、花香是房县黄酒的特色香气。在3种黄酒中共定性出205种挥发性成分,发酵3 d的洑汁挥发性成分的质量浓度最高(20 867.26 μg/L),其次是干型(16 020.60 μg/L)和甜型黄酒(14 287.75 μg/L)。偏最小二乘法分析发现,β-苯乙醇、3-甲硫基-1-丙醇、丙酸乙酯、3-甲基丁醛、1-辛烯-3-醇、4-乙基苯酚、乙酸乙酯、壬醛、3-甲基-1-丁醇、1-丙醇、3-甲基丁酸、2-甲基-1-丙醇、乙酸苯乙酯与米香和甜香呈显著正相关,丁二酸二乙酯、乳酸乙酯、乙酸异戊酯、4-辛酮、十五酸乙酯与酸香、果香、糟香、醇香呈显著正相关。
The volatile compounds in Fangxian Huangjiu (FXHJ) were analyzed by sensory evaluation, headspace solid phase microextraction (HS-SPME) combined with two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). Three samples, including Fuzhi (fermented for 3 d), dry-type and sweet-type Huangjiu were investigated. The sensory evaluation results showed that the main aroma profiles of FXHJ were rice aroma, alcoholic, floral, fruity, sweet, acidic, Zao-aroma (fermented grain aroma) and roast aroma, and the characteristic attributes of FXHJ were the strong aroma of rice, fruity and floral. A total of 205 volatile compounds were detected in FXHJ. The total content of volatiles in Fuzhi (fermented for 3 d) was the highest 20 867.26 μg/L, followed by dry-type 16 020.60 μg/L, and sweet-type Huangjiu had the lowest concentrations 14 287.75 μg/L. Partial least squares regression analysis predicted the β-phenylethanol, 3-methylthio-1-propanol, ethyl propionate, 3-methylbutanal, 1-octen-3-ol, 4-ethylphenol, ethyl acetate, nonanal, 3-methyl-1-butanol, 1-propanol, 3-methylbutanoic acid, 2-methyl-1-propanol and phenylethyl acetate significantly positively associated with the rice and sweet aroma, while diethyl succinate, ethyl lactate, isoamyl acetate, 4-octanone, and ethyl pentadecanoate significantly associated with the acidic, fruit, Zao-aroma and alcoholic notes.
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