摘要
采用固相微萃取装置进样,GC-MS进行定量定性分析,测定40个黄酒样品中的挥发性物质,结合感官评分进行回归分析。结果表明,多元回归方程与陈香感官评分间的相关系数较好,R2=0.7953,而与醇香感官评分间的相关系数较低,R2=0.5682。采用定量关系研究,可以在黄酒挥发物质和香气品质之间建立相关方程,并且可通过物质的含量初步评价黄酒的香气品质。
The volatile components of 40 yellow rice wine samples were determined by solid phase micro extractor and GC-MS, the data were used for regression analysis in association with the sensory evaluation scores. The results indicated that the correlation coefficient of multiple regression equation and sensory evaluation scores of yellow rice wine （aged aroma） was better, R^2=0.7953, however, for sensory scores of yellow rice wine （mellow aroma）, R^2=0.5682. Based on the research on the quantitative relationships, a relation model between the volatile substances and aroma characteristics could be established, and the aroma characteristic of yellow rice wine could be preliminary evaluated through the determination of volatile substances.
出处
《酿酒科技》
北大核心
2008年第11期90-92,96,共4页
Liquor-Making Science & Technology
关键词
黄酒
风味物质
感官分析
定量关系
yellow rice wine
flavoring substance
sensory evaluation
quantitative relationship
作者简介
李博斌（1965-），男，湖南长沙人，大学本科，高级下程师，国家级黄酒评酒委员，副院长，发表论文10余篇．主持国家、省、市级科研项目10余项，参加起草浙江省地方标准“绍兴加饭酒”和“绍兴加饭酒质量分析等规定试行”。
