Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS
In order to explore the quality characteristics of sauce-flavor(Jiangxiangxing),alcohol-sweet,Jiaodi typical base liquor in sauce-flavor Baijiu,the volatile components of the three typical base liquor were visually analyzed by gas chromatography-ion migration spectrometry(GC-IMS).Combined with principal component analysis(PCA),orthogonal partial least squares-discriminant analysis(OPLS-DA),fingerprint and relative odor activity value(ROAV),the differences of volatile components in different typical base liquor were investigated.The results showed that a total of 35 volatile com-ponents were detected in the three typical base liquor,including 16 esters,10 aldehydes and ketones,4 alcohols,2 acids,1 furan and 2 others.There were differences in the volatile components of the three typical base liquor.According to P＜0.05,variable importance in the projection(VIP)value and relative odor activity value(ROAV),3 key differential compounds(VIP＞1,ROAV＞1,P＜0.05)were obtained,which were ethyl 3-methylbutyrate,butyraldehyde and hexanal,respectively.The research results provided a basis for analysis of volatile aroma characteristics of different base liquor of sauce-flavor Baijiu and a valuable reference for distinguishing the quality of different typical base liquor.
sauce-flavor Baijiutypical base liquorgas chromatography-ion migration spectrometryvolatile compoundfingerprintkey differential compound
万方数据
维普
