基于多技术联用的金银花酒与基酒成分差异性分析OA

This study employed a multi-technique combination,including electronic nose,electron-ic tongue,ion mobility spectrometry,and mass spectrometry,to analyze the differences in flavor characteristics and chemical compositions between honeysuckle wine and its base wine.Results show that the electronic nose can distinguish the odor differences among wine samples,while the electron-ic tongue can identify the taste differences.The sweetness response value of honeysuckle wine is high-er than that of the base wine,and neither of the two types of wine has a bitter or astringent taste.A to-tal of 78 and 181 volatile compounds are detected by headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),respectively.Additionally,138 non-volatile compounds are identified using ultra-high performance liquid chromatography-quadrupole-time-of-flight tandem mass spectrometry(HPLC-Q-TOF-MS).After the soaking with honeysuckle,a total of 105 chemi-cal components are transferred to honeysuckle wine.Among them,the transfer of compounds such as dihydroactinidiolide,serine,and proline enhanced the sweetness characteristic of honeysuckle wine,making its sweet sensory property superior to that of the base wine.Overall,this study pro-vides insights into the mechanism of flavor formation in honeysuckle wine and offers a theoretical ba-sis for the production practice of honeysuckle wine.