基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析OA

[Objective]This study aims to further elucidate the characteristics of volatile compounds,key aroma compounds,and differential components across four basic flavor-types and two blended flavor-types of Chinese Baijiu.[Methods]Using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),relative odor activity value(ROAV)method,and orthogonal partial least squares-discriminant analysis(OPLS-DA),the distribution patterns of volatile compounds,identified key aroma compounds,and determined significant differential compounds among the six flavor-types were analyzed.[Results]A total of 207 volatile compounds were identified across the six flavor-types Chinese Baijiu,spanning 10 chemical categories—primarily esters,aromatic compounds,alcohols,alkenes,aldehydes,and ketones.Volatile compound composition exhibited significant differences among flavor-types:26 compounds were common to all types,77 compounds were unique to a single type,and 104 compounds were present in 2～5 types.Light flavor-type and Rice flavor-type Baijiu showed fewer volatile compound types,while both Taorong flavor-type and Mixed flavor-type Baijiu demonstrated greater similarity to Strong flavor-type and Soy Sauce flavor-type Baijiu in volatile compound composition.10 volatile compounds,including ethyl caproate,ethyl octanoate,and ethyl phenylacetate,were identified as key aroma compounds for one or more flavor-types.13 volatile compounds,such as ethyl caproate,ethyl myristate,ethyl hexadecanoate,and ethyl acetate,were classified as important differential compounds for distinguishing the six flavor-types.[Conclusion]Significant differences exist in volatile compound composition across Chinese Baijiu flavor-types,with key aroma compounds and differential compounds predominantly comprising ethyl esters.The scientific integration of production processes for basic flavor-types represents a critical technical pathway for developing innovative Chinese Baijiu flavor-types.