食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 275 - 281

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033206

分析与检测

基于全二维气相色谱-飞行时间质谱及感官分析不同等级汾酒香气特征

  • 李环环 ,
  • 高晓娟 ,
  • 石潇璇 ,
  • 陈双 ,
  • 徐岩 ,
  • 唐柯
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  • 1(江南大学 生物工程学院,酿造微生物与应用酶学研究室,江苏 无锡,214122)
    2(山西杏花村汾酒厂股份有限公司,山西 汾阳,032205)
硕士研究生(唐柯副教授为通信作者,E-mail:tandy81@jiangnan.edu.cn)

收稿日期: 2022-08-04

  修回日期: 2022-09-21

  网络出版日期: 2023-04-28

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Aroma characterization of Fenjiu with different grades based on GC×GC-TOFMS and sensory analysis

  • LI Huanhuan ,
  • GAO Xiaojuan ,
  • SHI Xiaoxuan ,
  • CHEN Shuang ,
  • XU Yan ,
  • TANG Ke
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Xinghuacun Fenjiu Distillery Co.Ltd., Fenyang 032205, China)

Received date: 2022-08-04

  Revised date: 2022-09-21

  Online published: 2023-04-28

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摘要

采用顶空固相微萃取(headspace solid phase microextraction, HS-SPME)结合全二维气相色谱-飞行时间质谱(comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry, GC×GC-TOFMS)和定量描述分析法(quantitative descriptive analysis, QDA),从物质和感官2个角度表征了不同等级汾酒的香气特征。不同等级汾酒中共检测出400种挥发性化合物,高等级汾酒中酯类物质种类较多。通过香气数据库筛选具有香气特征的组分进行半定量分析,发现不同等级汾酒中香气化合物的相对含量具有显著差异。QDA结果显示,汾00和汾10主要表现为糟香、酸香、粮香和曲香等香气特征,而高等级的汾20和汾30则主要呈现出花香、果香、甜香、青草香和陈香等香气特征。通过多元统计分析将物质与感官相关联,筛选了与不同等级汾酒特定感官特征相关的潜在化合物。该研究不仅可以丰富清香型白酒风味化学的理论体系,同时也为生产上质量调控及工艺改进提供了数据支撑。

关键词： 汾酒; 等级; 全二维气相色谱-飞行时间质谱; 定量描述分析; 多元统计分析

本文引用格式

李环环 , 高晓娟 , 石潇璇 , 陈双 , 徐岩 , 唐柯 . 基于全二维气相色谱-飞行时间质谱及感官分析不同等级汾酒香气特征[J]. 食品与发酵工业, 2023 , 49(7) : 275 -281 . DOI: 10.13995/j.cnki.11-1802/ts.033206

Abstract

Headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS) and quantitative descriptive analysis (QDA) were conducted to characterize the aroma characteristics of Fenjiu with different grades from both substance and sensory perspectives. 400 volatile compounds were identified from Fenjiu with different grades. There were more types of esters in high-grade Fenjiu. Semi-quantitative analysis of the components with aroma characteristics, which were screened from the aroma database, indicated that the relative contents of aroma compounds in Fenjiu with different grades were significantly different. The QDA results revealed that Fen 00 and Fen 10 mainly showed aroma characteristics such as lees, sour, grain, and Daqu aroma, while high-grade Fen 20 and Fen 30 mainly presented floral, fruity, sweet, grassy, and aged aroma characteristics. By correlating substances with sensory elements through multivariate statistical analysis, potential compounds related to specific sensory characteristics of Fenjiu with different grades were screened. This results not only enrich the theoretical system of flavor chemistry of light aroma type Baijiu, but also provide data support for the quality control and production process improvement.

Key words： Fenjiu; grade; comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry(GC×GC-TOFMS); quantitative descriptive analysis; multivariate statistical analysis

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