Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
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DOI：
10.1016/j.foodchem.2021.130430
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发表时间：
2021-07-23
期刊：
影响因子：
8.8
通讯作者：
Sun, Baoguo
中科院分区：
文献类型：
--
作者：
He, Fei;Duan, Jiawen;Sun, Baoguo
采用液-液微萃取(LLME)与气相色谱-嗅觉-质谱仪(GC-O-MS)相结合的方法，对不同层次酒糟酿造的白酒原料在蒸馏过程中挥发性成分(头、心、尾)的变化进行了检测，共鉴定出47种香气化合物。首次采用程序升温顶空气相色谱-离子迁移率光谱仪(TPHS-GC-IMS)对白酒蒸馏过程进行了表征。3D指纹图谱清楚地显示了不同蒸馏阶段挥发性化合物的差异，大多数化合物呈下降趋势。此外，通过主成分分析、偏最小二乘判别分析等多元统计分析，确定了10个与分类相关的香气活性标记，表明这些标记对原白酒的风味有较大的影响。
Liquid-liquid microextraction (LLME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatography-ion mobility spectrometry (TPHS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical analysis, including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu.