色谱法
嗅觉测定
离子迁移光谱法
化学
质谱法
气相色谱法
芳香
蒸馏
气相色谱-质谱法
化学计量学
风味
分析化学(期刊)
食品科学
作者
Fei He,Jiawen Duan,Jianhua Zhao,Jihong Wu,Jinyuan Sun,Mingquan Huang,Baoguo Sun
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-06-21
卷期号:365: 130430-130430
被引量:61
标识
DOI:10.1016/j.foodchem.2021.130430
摘要
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 (TP-HS–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.
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