该研究采用全二维气相色谱飞行时间质谱(two-dimensional gas chromatography-time-of-flight mass spec-trometry,GC × GC-TOFMS)结合感官分析,探究了清雅型石湾玉冰烧白酒和传统米香型白酒香气的物质和感官差异.GC × GC-TOFMS共定性出挥发性化合物400种,进一步通过香气数据库(Flavornet和Flavor DB)筛选出具有香气特征的292种香气化合物,其中酯类物质种类最多,醇类、醛酮类、萜类化合物次之.采用单因素方差分析结合主成分分析(principal component analysis,PCA)、聚类热图分析对香气化合物的半定量浓度进行分析,发现清雅型白酒在香气挥发物的种类和含量上明显区别于米香型白酒.使用Napping?结合ultra flash profiling(UFP)的感官方法,明确了植物、油脂香、中药、甘草、薄荷、雪碧是清雅型白酒区别于米香型白酒的主要香气属性.该研究丰富了以大米为主要原料白酒风味化学的理论体系,也为其风味的进一步调控提供基础数据和理论依据.
The two-dimensional gas chromatography-time-of-flight mass spectrometry(GC x GC-TOFMS),combined with sensory analysis,were used to explore the differences in volatile compound and sensory quality between QINGYA Yubingshao Baijiu and traditional rice flavor Baijiu.A total of 400 volatile compounds were identified by GC x GC-TOFMS,and 292 aroma compounds with aroma characteristics were screened out through the aroma database(Flavornet and Flavor DB),of which esters were the most,followed by alcohols,aldehydes and ketones,and terpenes.The semi quantitative concentration of aroma compounds was analyzed by single factor analysis of variance combined with principal component analysis and cluster heat map analysis.It was found that QINGYA flavor Baijiu was significantly different from rice flavor Baijiu in the type and content of aroma volatiles.Using Napping? combined with Ultra Flash Profiling(UFP),it was clear that plants,aged meat fat,Chinese medicine,liquorice,mint,and sprite were the main aroma attributes that distinguish QINGYA flavor Baijiu from rice flavor Baijiu.The study enriched the theoretical system of flavor chemistry of Baijiu with rice as the main raw material,and also provided basic data and theoretical basis for further regulation of its flavor.