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不同产地川法小曲白酒风味品质特征研究

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为了研究不同产地(重庆江津，四川彭州、泸州、南充、双流、渠县、眉山)川法小曲白酒(编号分别为JJ、PZ、LZ、NC、LC、SL、QX、MS)风味品质特征，采用气相色谱-四极杆飞行时间质谱(GC-QTOF-MS)法分析不同产地酒样的挥发性风味物质，结合正交偏最小二乘-判别分析(OPLS-DA)，利用气味活度值(OAV)和变量重要性投影(VIP)值筛选不同产地酒样的关键香气物质(OAV＞1)及关键差异风味物质(VIP≥1，P＜0。05)。结果表明，不同产地酒样中共鉴定出98种挥发性风味物质，其中共有挥发性风味物质28种，特征风味物质(仅在一种样品中检测出)11种。不同产地酒样中主要挥发性风味物质的比值差异显著(P＜0。05)，异戊醇/正丙醇和异戊醇/异丁醇比值可用于鉴别川法小曲酒品质。共筛选出46种关键香气物质和17种关键差异风味物质，将这17种关键差异风味物质和不同产地小曲白酒中均检出的10种关键香气物质进行对比，筛选出7种导致不同产地川法小曲白酒品质差异的标志性香气化合物。
Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas
In order to study the flavor and quality characteristics of Sichuan Xiaoqu Baijiu(numbered as JJ,PZ,LZ,NC,LC,SL,QX,MS),the volatile flavor compounds of Xiaoqu Baijiu samples from different production areas(Chongqing Jiangjin,Sichuan Pengzhou,Luzhou,Nanchong,Shuangliu,Quxian,Meishan)were analyzed by gas chromatography-quadrupole time-of-flight mass spectrometry(GC-QTOF-MS).Combined with orthogonal partial least square discriminant analysis(OPLS-DA),the key aroma substances(OAV＞1)and key differential flavor substances(VIP≥ 1,P＜0.05)were screened by odor activity value(OAV)and variable importance projection(VIP)values.The results showed that 98 kinds of volatile flavor com-pounds were identified in Xiaoqu Baijiu samples from different production areas,including 28 kinds of common volatile flavor compounds and 11 kinds of characteristic flavor substances(detected in only one sample).The ratios of main volatile flavor substances in Xiaoqu Baijiu samples from different production areas were significantly different(P＜0.05).Using the ratio of isoamyl alcohol/n-propanol and isoamyl alcohol/isobutanol,the quality of Sichuan Xiaoqu Baijiu was identified.A total of 46 key flavor substances and 17 key differential flavor substances were screened.The 17 key dif-ferential flavor substances were compared with 10 key aroma substances all detected in Xiaoqu Baijiu from different production areas,and 7 kinds of signature aroma compounds were selected which led to the quality difference of Sichuan Xiaoqu Baijiu from different production areas.

Sichuan Xiaoqu Baijiuflavor quality characteristicsgas chromatography-quadrupole time-of-flight mass spectrometryorthogonal partial least square discriminant analysis

徐跃成、罗玥、钟慈平、何媛、伍迎欢、易鑫、陈燕梅

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四川省食品检验研究院,四川 成都 610100

国家市场监管重点实验室(白酒监管技术),四川 成都 610100

成都大学 食品与生物工程学院,四川成都 610106

川法小曲白酒 风味品质特征 气相色谱-四极杆飞行时间质谱 偏最小二乘-判别分析

四川省市场监督管理局科技计划项目四川省市场监督管理局科技计划项目

SCSJ2021018SCSJS2023015

2024

10.11882/j.issn.0254-5071.2024.08.008

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(8)