GC-MS+电子舌不同品牌的白酒风味特征研究.docVIP

GC-MS+电子舌不同品牌的白酒风味特征研究 摘要：选择五种历史悠久不同品牌、不同香型的中国白酒，进行香气成分研究。利用顶空固相微萃取GC-MS技术分析酒中所含香味化合物及用电子舌对白酒进行的风味分析。实验鉴定出八十六种芳香化合物，包括5种酸，34种酯，10种醇，9种醛，4种酮，4种酚，和10种含氮含硫化合物。结果表明，五种白酒中含量较高物质包括乙酸己酯，乙基，3 - 甲基戊酸乙酯，乙基庚酸乙酯，己酸丁酯，辛酸乙酯，己酸己基，3 - 甲基-1 - 丁醇，1 - 己醇，糠醛，2,6 - 二（1,1 - 二甲基乙基）-4 - 甲基苯酚，二甲基三硫，三甲基吡嗪。最后利用多元统计数据分析技术（主成分分析（PCA）和判别因子分析（DFA））分析实验数据的结构和五种白酒中的显着差异。4262 关键词：中国白酒香气成分 GC-MC 电子舌 PCA、DFA 4262 Different brands of liquor flavor characteristics Abstract: Aroma composition of five Chinese premium famous liquors with different trademarks and from different liquor flavor types, which has been highly treasured and passed by generations, was investigated. Headspace Solid-Phase Micro-Extraction coupled with GC-MS was applied for the extraction of aroma compounds. Flash gas chromatographic electronic nose system was applied to distinguish five different liquors. Eighty-six aroma compounds were identified ,including 5 acids, 34 esters, 10 alcohols, 9 aldehydes, 4 ketones, 4 phenols, and 10 N-containing, S-containing compounds. The results showed that the compounds potentially most important to the Chinese Liquors included hexyl acetate, ethyl, 3-methyl pentanoate, ethyl heptanoate, butyl hexanoate、ethyl octanoate, hexyl hexanoate, 3-methyl-1-butanol, 1-hexanol, hexanoic acid, aldehyde, furfural, 2,6-Bis(1,1-dimethylethyl)-4-methylphenol, dimethyl trisulfied, trimethyl pyrazine. Multivariate statistical data analysis techniques (Principal component analysis (PCA) and Hierarchical cluster analysis (HCA)) showed the structure of the experimental data and the significant differences for each compound in the different wines. 3.2.2 （判别因子分析）DFA分析20 3.2.3不同品牌白酒的雷达图21 3.3不同模式设别方法的比较22 4总结23 4.1数据结论23 4.1.1GC-MC分析23 4.1.2 电子舌分析23 5致谢24 6参考文献24 1前言 1.1白酒香型的由来及现状 白酒是我国传统的蒸馏酒, 历史悠久, 工艺独特, 和白兰地、威士忌、金酒、伏特加、老姆酒并称为世界著名六大蒸馏酒。 因自然环境、酿造原料、糖化发酵剂种类和生产工艺等因素的不同, 形成了各具特色、风格典型的各种香型的白酒。所谓香型, 是指具有历史悠久独特的酿酒生产工艺所形成的以某些香味成分为主的产品, 并拥有广大的消费群体[1]。 专家认为, 白酒香型的发展大体有四个主要阶段: 自然存在阶段、国家评酒推动阶段、科技进步深化阶段、法规标准规范阶段。从1949 年中华人民共