Analysis of Relationship Between Flavor and Quality of Fuyu Flavor Baijiu by Two Comprehensive Dimensional Gas Chromatography-Mass Spectrometry

被引：4

作者：

Chang Y. ^{[1
]}

Luo Y. ^{[1
]}

Qian C. ^{[2
]}

Yang Y. ^{[2
]}

Shi X. ^{[2
]}

机构：

[1] College of Life Science and Bioengineering, Beijing University of Technology, Beijing

[2] Beijing Key Laboratory of Nutrition & Health and Food Safety/Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing

来源：

Journal of Food Science and Technology (China) | 2019年 / 37卷 / 06期

关键词：

Comprehensive two-dimensional gas chromatography-mass spectrometry(GC×GC-MS); Flavor compound; Fuyu flavor Baijiu; Liquid-liquid extraction; Principal component analysis;

D O I：

10.3969/j.issn.2095-6002.2019.06.009

中图分类号：

学科分类号：

摘要：

A method for the analysis of Baijiu volatile aroma composition via adopting the pretreatment method of liquid-liquid extraction combined with two-dimensional gas chromatography-quadrupole mass spectrometry technology. The column system of Rtx-WAX chromatographic column(30 m×0.25 mm×0.25 μm, as one-dimensional chromatography column), and BPX-5(2.5 m×0.1 mm×0.1 μm, as two-dimensional chromatographic column) was used for separation and the modulation period was 4.2 s, and the condition of quadrupole mass spectrometer scanning range was 35~320 u. The separation regularity of the volatile aroma compositions under two-dimensional chromatography of Fuyu flavor Baijiu was analyzed, and the compound regular distribution characters were found. Using this method, 308 kinds of volatile aroma compositions form Fuyu flavor base Baijiu were distinguished, mainly including 102 kinds of ester substances, 42 kinds of alcohols substances, 33 kinds of acids substances, 26 kinds of aldehyde substances, 19 kinds of ketone substances and 86 kinds of other substances. Meanwhile, this method was applied to analyze the Fuyu flavor Baijiu in market with different classifications. The analysis results were used as model and chromatography analysis was combined with principal component analysis to predict the sensory rating. The results showed that principal component analysis could be used to observe the classification trend of different Fuyu flavor Baijiu in market, and the analysis results were consistent with the sensory evaluation, so this method could provide the theoretical guidance for the sensory rating in Baijiu production process. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.

引用

页码：64 / 70and93

页数：7029

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