Sensory And Chemical Statistics Analysis Technique Analyzing Flavor Components In Chinese Liquor

Chinese Liquor is a traditional and historic distilled spirit. Due to the different raw material and production process, a rich mixture of flavor characteristics of liquor has formed.There has already formed four primary types,Luzhou-flavor, Maotai-flavor, Fen-flavor, Rice-flavor type, and other eight flavor type to meet people's different requirements. For study of the flavor characteristics and flavor components, traditional research was mostly based on analyzing and detecting the content of the components. There are several aporias needing resolved: the relationship between the aroma strength and their content, the actual flavor of the contribution of components to Chinese Liquor, the key flavor component of Chinese Liquor. The study is to present, based on the effective detection method, a systematic study of the aroma flavor liquor to clear the liquor aroma characteristics of Chinese Liquor. Study are as follows:A capillary column, packed column gas chromatography method has been established to detect components in Chinese Liquor. Without pre-treatment, sample was injected into gas chromatography directly. Linear responses over the usual concentration ranges for these compounds and R2 values above 0.99 were obtained; The confidence limits for the mean values ranged at 3.5% 2.34% (n = 5); recovery rate between 90% to 120%.A quantitative determination pretreatment method for minor components, the liquid- liquid microextraction has been established. Liquor samples will be diluted to the degree of alcohol 12% vol, then 5mL of diluted liquor were move into 10mL centrifuge tube and add 100μL of heptanol (concentration of 274μg/L) as the internal standard, rapid injection of 500μL dichloromethane, 500rpm for 1 minute after the shock centrifuge for 5 minutes at 5000rpm, with lessons syringe into the bottom of extraction droplet 1μL gas chromatography. Material linear range 0.05~1.00 mg/L, the linear coefficient is above 0.99, the method repeatability RSD below 15%, after handling of samples for 4 hours, the RSD of stability is 15%. The detection limit of material are at 1μg/L level.Threshold matter content and its flavor is to establish a bridge between the contribution. Experiment compared the TST method and the 3-AFC method in the determination of material differences between the olfactory threshold. Experimental results prove that both methods are close to threshold test can be used as the method. But the 3-AFC method consumes relatively more samples, and laboratory personnel need to sniff the number of samples more easily lead to olfactory fatigue. Therefore the TST threshold test is the final method. Determined by TST and then different concentrations of alcohol threshold matter, the material is gradually increasing the threshold, and 60% ethanol concentration in the material under the threshold of about 15% ethanol concentration of matter threshold of 1.5 to 7 times . This proves that alcohol will have to stimulate people's sense of smell, and the higher the alcohol concentration, the stronger the stimulation, the reduced sensitivity of the olfactory system. At the same time cover up alcohol smell the smell of material, so that laboratory personnel more difficult to identify the aroma substances.Through OAV analysis, some of the liqour aroma characteristics are not consistent with the overall sensory characteristics, principal component analysis by comprehensive analysis of the composition OAV analysis ignores the information, and finally verify the OAV by sensory analysis and multivariate statistical analysis of the value of the science.