伍 巨，王晓丹，阳 刚，曹 云，曹文涛^*

（贵州大学酿酒与食品工程学院，贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025）

摘要：微生物生长异常或环境波动等复杂因素，导致白酒风味异常并进一步造成浪费，该问题一直困扰着生产。为了明晰缺陷白酒形成的物质，先采用感官评价法分析与验证正常及霉味、泥臭味、馊酸味、盐菜味4种缺陷白酒的风味特征，进一步采用顶空固相微萃取-气相色谱-质谱技术对酱香型缺陷白酒进行分析。结果表明，4种缺陷白酒酱香不足，果香、焦香和花香风格特征较弱，均带有异常气味特征。本文共检测出58种挥发性化合物，主要为酯类、醛酮类和芳香族化合物，整体而言，不同酒样的化合物种类基本相似，但相对含量差异明显。通过主成分分析可对5种酒样进行有效区分，偏最小二乘法判别模型分析表明，酒样中的变量重要性因子（VIP＞1）主要是十四酸乙酯、丁酸庚酯、己酸丁酯等挥发性成分。本研究为解析缺陷白酒特征成分和提高白酒质量提供一定参考。

关键词：酱香型缺陷白酒；挥发性成分；气相色谱-质谱法；主成分分析；偏最小二乘法判别分析

中图分类号：TS262.33 文献标识码：A 文章编号：1674-506X（2022）01-0049-0010

Analysis of Volatile Component Differences among Four Defective Baijiu of Maotai-flavor Based on GC-MS Combined with Chemometrics

WU Ju, WANG Xiao-dan, YANG Gang, CAO Yun, CAO Wen-tao^*

（Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Due to complex factors such as abnormal microorganism or environmental fluctuation lead to abnormal flavor of Baijiu and further waste, which has been a problem in Baijiu production. In order to identify the substances that form defective Baijiu, first, the sensory evaluation method was used to analyze and verify the flavor characteristics of normal, musty, muddy sour and pickle-like flavor of Baijiu. Then, the headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the defective Baijiu of Maotai- flavor. The results showed that the four kinds of defective Baijiu were deficient in Maotai- flavor, and the characteristics of fruit flavor, burnt and flower flavor were weak, all of them had abnormal odor characteristics. In this paper, a total of 58 volatile compounds were detected, mainly esters, aldehydes and ketones, and aromatic compounds. Overall, the types of compounds in different Baijiu samples were basically similar, but the relative contents were significantly different. Through Principal component analysis (PCA) could effectively distinguish the five Baijiu samples. Partial least square discriminant PLS-DA) model showed that variable importance factor (VIP >1) was mainly volatile components such as ethyl myristate, eptyl butyrate and butyl hexanoate. This study provides some reference for analyzing the characteristic components of defective Baijiu and improving the quality of Baijiu.

Keywords：defective Baijiu of Maotai-flavor; volatile component; gas chromatography-mass spectrometry; principal component analysis; partial least squares discriminant analysis

doi：10.3969/j.issn.1674-506X.2022.01-008

收稿日期：2021-08-02

基金项目：黔科合成果［2020］2Y043；黔科合成果［2021］一般048；黔科合平台人才［2019］5645；遵义科人才【2020】9号

作者简介：伍巨（1996-），男，硕士研究生。研究方向：白酒风味化学。

*通信作者：曹文涛（1967-），男，教授。研究方向：酿酒微生物应用研究。

引用格式：伍巨,王晓丹,阳刚,等.基于GC-MS结合化学计量学分析4种酱香型缺陷白酒挥发性成分差异[J].食品与发酵科技,2022,58(1):49-57,66.