The volatile flavor components of mulberry brandy with the addition of vanilla and different contents of oak chips during the aging were de-tected and analyzed by gas chromatography ion mobility spectrometry(GC-IMS).The results were analyzed by fingerprinting,principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA),to compare the differences between the volatile flavor components of mul-berry brandy aged by different methods.The results showed that a total of 61 volatile flavor components were detected and characterized in three types of mulberry brandies,including 27 esters,10 aldehydes,7 ketones,13 alcohols(excluding ethanol),1 acids and 3 others.Fingerprinting and PCA results showed that the 2 wine samples with the addition of vanillin and oak chips were similar in flavor substances types and contents.Based on vari-able importance in projection(VIP)values,24 key differential volatile compounds(VIP＞1)were screened by the PLS-DA model.The sensory eval-uation results indicated that the appropriate addition of vanilla and heavily roasted oak during the aging process was beneficial in upgrading the quality of the first-grade mulberry brandy to the premium grade.
关键词
气相色谱离子迁移谱/挥发性风味成分/桑葚白兰地/陈酿方法/风味特征
Key words
gas chromatography-ion migration spectrometry/volatile flavor component/mulberry brandy/aging method/flavor characteristic
维普
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