Study On Minor Component And Main Flavor In DQ Jiang-flavour Chinese Spirits

In this study,the trace components of base liquor,rotation liquor and finished liquor of a Jiang-flavour Chinese spirits(named DQ)were determined.The key aroma components were determined by combining the aroma activity value,and the statistical analysis was carried out with other same flavor spirits,mild flavour Chinese spirits,strong flavour Chinese spirits,fuyu-flavour Chinese spirits and Zhima-flavour Chinese spirits,so as to determine the uniqueness of DQ Jiang-flavour Chinese spirits.The main research contents are as follows:The volatile substances,non-volatile substances and non-volatile unknown components in wine were detected by gas chromatography-mass spectrometry,gas chromatographic method,liquid chromatography,ultra high performance liquid chromatography combined with high resolution mass spectrometry,combined with high resolution mass spectrometry.Among the volatile substances,16 esters,15 alcohols,9 aldehydes,18 organic acids,3 ketones and 18 nitrogen compounds were qualitatively and quantitatively identified;among the non-volatile substances,lactic acid was qualitatively and quantitatively identified;among the non-volatile unknown components,15 substances first detected in liquor were qualitatively and quantitatively identified.30 main flavor substances of the liquor were found.Based on the 30 main flavor substances,principal component analysis was performed on DQ finished liquor,Maotai,Qinghualang,Zitang,Jiuguijiu,Hongxing Erguotou,Wuliangye and Jingzhi liquor.The coordinate chart was established by using the scores of principal component 1 and 2 factors.The figure shows the dense distribution of DQ finished wine,Maotai liquor,Blue-and-white Lang and Zitan liquor.Cluster analysis was carried out on DQ finished wine,DQ base wine,Maotai,Qinghualang,Zitan wine,Jiuguijiu,Hongxing Erguotou,Wuliangye and Jingzhi wine based on main flavor substances.At the level of Euclide distance of 5,the liquor samples were divided into6 categories,which could accurately distinguish different flavor liquor.Statistical analysis was carried out on DQ finished wine,Maotai,Qinghualang,Zitan,Jiujiu,Hongxing Erguotou,Wuliangye and Jingzhi based on the main flavor substances,and it was concluded that the total content of main flavoring substances in Jiang-flavourChinese spirits was higher than that of other flavoring liquor.