Study on Contribution of Volatile Constituents in Daqu Based on DRAUG and SVD
Abstratc [Objective] To study major flavoring compositions of Daqu and correlations between flavoring compositions to provide references for studies of Daqu and flavoring substances of Daqu liquor.[Method] Twelve blocks of Daqu were randomly selected from a workshop as samples, in which flavoring compositions were determined by headspace solid-phase microextraction ( HS-SPME ) and scan mode of gas chromatography coupled to triple quadrupole mass spectrometry (GC-QQQ).The original data matrix contained peak areas of volatile components tested.After-wards, DRAUG was used to calculate the number of primary components in the initial data .Then SVD algorithm was used to calculate eigenvalues and eigenvectors of the initial data.Meanwhile, the data were translated into a series of principal components by eigenvectors.These blocks of Daqu were classified.Finally the composite score of every block of Daqu was sorted.[Result] 2-pentyl-furan, phenolics, and esters were main flavoring compositions of Daqu ; sample B17 had the best flavor, and sample B33 had the worst flavor;the correlation coefficient between esters was greater than 0.8.[Conclusion] Major flavoring components in Daqu are phenolics and esters, and there is a substantial correlation between esters.
国家科技期刊平台
NSTL
万方数据
维普
