Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades
The flavor substances of sauce-flavor(Jiangxiangxing)Baijiu with different quality grades were analyzed by GC,GC-MS and HPLC tech-niques,and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified combined with the odor activity value(OAV),principal component analysis(PCA),and partial least squares-discriminant analysis(PLS-DA).The results showed that a total of 103 flavor substances were identified in different quality grades of Baijiu,including 10 acids,34 esters,21 alcohols,9 aldehydes,9 ketones,10 pyrazines,6 phenols,and 4 others.According to the odor activity value(OAV)＞1,38 key flavor compounds were obtained.The sauce-flavor Baijiu with different quality grades were effectively distinguished by PCA and PLS-DA.14 key difference flavor compounds(VIP＞1)were screened based on variable im-portance in the projection(VIP)value,which were butanol,acetaldehyde,ethyl acetate,phenylacetaldehyde,propionaldehyde,butyric acid,propionic acid,ethyl valerate,ethyl 2-methylbutyrate,valeric acid,ethyl caprylate,acetic acid,hexanol and isobutyl aldehyde.The contents of these key difference flavor compounds were significantly different in sauce-flavor Baijiu with different quality grades(P＜0.05).
NETL
NSTL
万方数据
维普
