| Liquor is a special distilled wine for our country,it is also one of the world's six distilled wines.Using grains as the main raw material,Daqu as saccharification fermentation starter,liquor is a distilled spirits in the process of cooking,saccharification,fermentation,distillation.Liquor looks clear and transparent,tastes rich and mellow.Aroma components of liquor is the main factor that determine the liquor types and flavors.Research and analysis on liquor aroma components could provide scientific theoretical guidance for production process optimization,product quality control,artificial accelerating aging,etc.The article taking Fenjiu as the research object,using gas chromatography,mass spectrometry,sniffing and other technical methods,studied the aroma components in wine samples,the characteristic aroma substance,the main body aroma components content of different storage time liquor,ratio of chemical equilibrium relations with the storage time of correlation analysis.A mathematical model was established by multiple linear regression which reflected fenjiu aging behavior associated with the storage time.The specific research contents and results as follows:1.The analysis of aroma componentsThe aroma components of liquor samples were isolated and identified by direct injection,using gas chromatography-mass spectrometry combined with olfactory.Qualitative idenfitication proceed mainly by mass spectrum analysis and the standard spectrum library retrieval,retention index calculation,olfactory;Quantification proceed by peak area normalization method.The 93 species compound structures were determined among 98 components isolated,accounting for 99.75%of the total peak area,including 34 kinds of esters(72.86%),19 kinds of alcohol(12.32%)and 16 kinds of acid(9.33%),9 kinds of aldehyde ketones(4.68%),5 kinds of phenolic(0.18%),4 kinds of hydrocarbon(0.15%),3 kinds of furan(0.13%),and 3 kinds of nitrogen compounds(0.10%).2.Research on characteristic aroma substanceRespectively using headspace solid phase micro extraction to extract liquor samples volatile constituents with different storage time,olfactory intensity proceed after chromatographic separation.The 18 important Fenjiu aromas were determined through aroma intensity:ethyl acetate,ethyl caproate,heptanoic acid ethyl ester,ethyl lactate,ethyl caprylate,pelargonic acid ethyl ester,ethyl 2-hydroxy isovaleric acid,lactic acid,isoamyl acetate,decanoic acid ethyl ester,ethyl benzoate,succinic acid diethyl ester,isoamyl alcohol,beta benzyl ethanol,aldehyde,furfural,benzene,formaldehyde,acetic acid,benzene methoxy oxime.Volatile components were analyzed by peak area normalization method and the principal component analysis was carried on the important aromas.The extracted five principal components explained 86.498%of the wine samples' information,preliminary obtained the fenjiu characteristic aroma substances including octylic acid ethyl ester,pelargonic acid ethyl ester,ethyl benzoate,ethyl 2-hydroxy isovaleric acid,lactic acid,isoamyl acetate,succinic acid diethyl ester.3.Ratio relationship analysis and establishment of aging behaviors modelUsing gas chromatography internal standard method,the contents of different storage time liquor main body aroma component were measured.The correlation of quantity ratios existing chemical equilibrium relationship were analyzed on different storage time samples.Multiple linear regression model was established on acetal/acetaldehyde(X1),acetic acid/acetic acid ethyl ester(X2),3-hydroxy ethyl ketone/2,3-butanediol(X3),methanol(X4)and electrical conductivity(X5)as variable(Y)with storage time:Y=-5.096+3.196X1+4.815X2+1.801X3-0.1X4+0.124X5(r=0.998 SD=0.573 rcv=0.982 SDCV=1.581)Concluding that the ester hydrolysis,oxidation of dissolved oxygen,aldol condensation,low boiling point substances volatile,metal ions participation"were fenjiu's major aging behaviors. |
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