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用E-鼻,HS-SPME-GC-MS/MS和HS-GC-IMS技术对各种baijiu类型的关键风味化合物的比较分析

Yongji Huang¹, Ling Wang¹, Yulang Li¹

¹Food Science and Engineering Institute, Guiyang University, Guiyang 550005, PR China.

Food chemistry: X

|July 18, 2025

概括

这项研究使用先进的技术分析了四种baijiu风味中的挥发性化合物. 结果揭示了独特的香味配置文件,有助于baijiu风味的差异化和新产品的开发.

科学领域:

食品化学食品化学
分析化学分析化学
感官科学感官科学

背景情况:

传统的中国烈酒Baijiu具有复杂的挥发性化合物所产生的多种不同香味.
了解这些挥发性成分对于区分百家乐类型和确保质量至关重要.

研究的目的:

识别和比较四种不同的baijiu风味类型中的关键挥发性化合物:味 (SAF),厚味 (TSF),强味 (STF) 和轻味 (LF).
探索香味配置文件和baijiu类型之间的相关性.

主要方法:

使用电子鼻子 (E-nose) 进行全面的香味分析.
采用头部空间固相微提取气体染色学-并联质谱学 (HS-SPME-GC-MS/MS) 进行详细的化合物识别.
应用头部气体染色学-离子移动性光谱学 (HS-GC-IMS) 用于进一步分析挥发性元件.

主要成果:

在SAF中确定了35个关键的挥发性化合物,在TSF中29个,在STF中8个,在LF样本中12个.
在四种baijiu类型中,在挥发性化合物配置中显示出显著的差异.
揭示了每个baijiu风味类别的独特香味特征.

结论:

该研究成功地根据其独特的挥发性化合物组成区分了白类型.
调查结果为白风味差异化,质量控制和产品优化提供了宝贵的见解.
建立了进一步研究香气和新产品开发的理论基础.

关键词:

巴伊吉乌 (Baijiu) 是一个古老的城市.E-鼻子鼻子在GC-IMSS中.在GCMS/MS/MS中使用.挥发性元件是挥发性的元件.

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