摘要
目的筛定北派浓香型白酒年份差异标记物,并表征差异标记物对北派浓香型白酒感官品质的贡献。方法采用吸附笔-气相色谱-质谱法结合气味活度值、滋味活性值鉴定不同年份北派浓香型白酒的微量成分数据集及品质因子,应用定量描述性感官分析结合偏最小二乘判别分析、斯皮尔曼相关分析和随机森林化学计量学方法非靶向筛选关键年份差异标记物,并通过Pearson相关性分析方法探究标记物对北派浓香型白酒感官属性的贡献。结果共鉴定出94种微量成分,其中48种香气品质因子、8种滋味品质因子,筛选出6种关键年份标记物,各标记物对北派浓香型白酒感官品质贡献具有明显差异。结论运用化学计量学方法可从仪器数据中提取有效信息,构建微量成分与酒体感官品质的关联,有效筛选影响北派浓香型白酒感官品质差异的年份标记物。
Objective To screen the age difference markers of north category strong flavor Baijiu,and analyze the contribution of age markers to the sensory quality of north category strong flavor Baijiu.Methods Sorbent pen combined with gas chromatography-mass spectrometry,odor activity value and taste activity value were used to identify the data sets of trace components and quality factors of north category strong flavor Baijiu in different ages.Quantitative descriptive sensory analysis combined with partial least squares discriminant analysis,spearman correlation analysis,and random forest chemometrics were used to non-target screening of key age markers,and Pearson correlation analysis was applied to explore the contribution of key age markers to the sensory quality of north category strong flavor Baijiu.Results A total of 94 trace components were identified,including 48 kinds of aroma quality factors,8 kinds of taste quality factors,and 6 kinds of key age markers were selected.The contribution of each marker to the sensory quality of north category strong flavor Baijiu was significantly different.Conclusion Chemometrics can extract effective information from instrument data,establish the correlation between trace components and sensory quality of Baijiu,and effectively screen the age markers that affect the sensory quality difference of north category strong flavor Baijiu.
作者
黄河
陈昊
武亚帅
洪嘉欣
陈乙源
王硕
孙越
赵东瑞
HUANG He;CHEN Hao;WU Ya-Shuai;HONG Jia-Xin;CHEN Yi-Yuan;WANG Shuo;SUN Yue;ZHAO Dong-Rui(Key Laboratory of Elderly Nutrition and Health,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第20期171-182,共12页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(32001826)
国家重点研发计划项目(2022YFD2101205)。
关键词
北派浓香型白酒
吸附笔
定量描述性感官分析
气味活度值
滋味活性值
化学计量学
年份差异标记物
相关性分析
north category strong flavor Baijiu
sorbent pen
quantitative descriptive sensory analysis
odor activity value
taste activity value
chemometrics
age difference markers
correlation analysis
