Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS
The volatile flavor compounds of original strong-flavor(Nongxiangxing)Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology,the key difference flavor compounds in the upper and lower layers of original strong-flavorBaijiu was screened by partial least squares-discriminant analysis(PLS-DA)model,and the electronic nose results were analyzed by principal component analysis(PCA)and linear discriminant analysis(LDA).The results showed that a total of 76 volatile flavor compounds were identified,including 39 esters,9 acids,9 aromatics,8 alcohols,4 ketones,3 aldehydes,3 furans and 1 other,and the total contents of esters,acids,acetals and organic acids in the lower layers of original strong-flavor Baijiu were significantly higher than those in the upper layers of original strong-flavor Baijiu(P＜0.05).Among them,13 volatile flavor compounds such as isoamyl acetate,ethyl acetate,2-hexanone,hexanal,butyric acid,3-methylbutyric acid,and ethyl caproate were the key difference flavor compounds.In addition,electronic nose re-sults could distinguish the upper and lower layers of original strong-flavorBaijiu by PCA and LDA,which could assist HS-SPME-GC-MS to analyze the volatile flavor components in original strong-flavor Baijiu with different spatial levels,and provide a certain theoretical basis for ensuring the quality stability of originalstrong-flavor Baijiu.
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万方数据
维普
