基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析

胡晓龙; 李华; 雷旭东; 韩素娜; 张俊飞; 邓鸣东; 黄润娜; 王晓毅

doi:10.12187/2026.01.001

基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 河南仰韶酒业有限公司, 河南渑池 472400

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:xlhu@zzuli.edu.cn;

基金项目: 固态发酵资源利用四川省重点实验室开放基金项目(2022GTZD03)
河南省自然科学基金项目(242300421339)
河南省高等学校重点科研项目(24A550018)
国家自然科学基金项目(32472311,31801535)
中图分类号: TS262.3

Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
Received Date: 2025-01-17
Accepted Date: 2025-03-11

CLC number: TS262.3

摘要: 【目的】进一步明晰4种基本香型和2种融合香型白酒挥发性化合物特征、关键香气及差异成分。【方法】采用顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术、相对气味活度值(ROAV)法及正交偏最小二乘判别分析(OPLS-DA)法,对4种基本香型和2种融合香型白酒的挥发性化合物分布特征、关键香气成分及重要差异化合物进行分析。【结果】 6种香型白酒中共鉴定出207种挥发性化合物,涵盖10个类别,主要为酯类、芳香族类、醇类、烯类、醛类和酮类化合物,且各香型白酒中的挥发性化合物组成差异明显,其中存在于所有香型、单一香型及2~5种香型白酒中的挥发性化合物分别为26种、77种及104种;清香型和米香型白酒中的挥发性化合物种类较少;陶融香型和兼香型白酒在挥发性化合物组成上均与浓香型和酱香型白酒更为相似。此外,己酸乙酯、辛酸乙酯、苯乙酸乙酯等10种挥发性化合物为1种或多种香型白酒的关键香气化合物;己酸乙酯、十四酸乙酯、十六酸乙酯、乙酸乙酯等13种挥发性化合物为区分6种香型白酒的重要差异挥发性化合物。【结论】不同香型白酒挥发性化合物组成存在明显差异,其关键香气化合物与差异化合物均以乙酯类为主,基本香型白酒工艺的科学融合是研制创新香型白酒的重要技术路径。
- 白酒香型 /
- 顶空-固相微萃取-气相色谱-质谱联用技术 /
- 挥发性化合物 /
- 差异分析
Abstract: 【Objective】 This study aims to further elucidate the characteristics of volatile compounds, key aroma compounds, and differential components across four basic flavor-types and two blended flavor-types of Chinese Baijiu. 【Methods】 Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), relative odor activity value (ROAV) method, and orthogonal partial least squares-discriminant analysis (OPLS-DA), the distribution patterns of volatile compounds, identified key aroma compounds, and determined significant differential compounds among the six flavor-types were analyzed. 【Results】 A total of 207 volatile compounds were identified across the six flavor-types Chinese Baijiu, spanning 10 chemical categories—primarily esters, aromatic compounds, alcohols, alkenes, aldehydes, and ketones. Volatile compound composition exhibited significant differences among flavor-types: 26 compounds were common to all types, 77 compounds were unique to a single type, and 104 compounds were present in 2~5 types. Light flavor-type and Rice flavor-type Baijiu showed fewer volatile compound types, while both Taorong flavor-type and Mixed flavor-type Baijiu demonstrated greater similarity to Strong flavor-type and Soy Sauce flavor-type Baijiu in volatile compound composition. 10 volatile compounds, including ethyl caproate, ethyl octanoate, and ethyl phenylacetate, were identified as key aroma compounds for one or more flavor-types. 13 volatile compounds, such as ethyl caproate, ethyl myristate, ethyl hexadecanoate, and ethyl acetate, were classified as important differential compounds for distinguishing the six flavor-types. 【Conclusion】 Significant differences exist in volatile compound composition across Chinese Baijiu flavor-types, with key aroma compounds and differential compounds predominantly comprising ethyl esters. The scientific integration of production processes for basic flavor-types represents a critical technical pathway for developing innovative Chinese Baijiu flavor-types.
- Baijiu flavor-type /
- HS-SPME-GC-MS technology /
- volatile compound /
- difference analysis
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沈阳化工大学材料科学与工程学院沈阳 110142

基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:xlhu@zzuli.edu.cn;

Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology

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通讯作者: 陈斌, bchen63@163.com

基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析

作者简介:胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:xlhu@zzuli.edu.cn

English Abstract

Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology

目录

基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:xlhu@zzuli.edu.cn;

Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology

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通讯作者: 陈斌, bchen63@163.com

基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析

作者简介:胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:xlhu@zzuli.edu.cn

English Abstract

Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology

目录