Method for rapidly analyzing key aroma compound of yellow rice wine

Abstract

The invention relates to a method for rapidly analyzing a key aroma compound of yellow rice wine. The method comprises the steps of: (1), extracting an aroma compound in yellow rice wine; (2), performing qualitative and quantitative analysis on the aroma compound in the yellow rice wine by using a gas chromatography and mass spectrometry combination technology; (3), by utilizing a sensory evaluation method, performing descriptive analysis on the yellow rice wine by selecting eight sensory attributes; (4), inspecting the correlation relations between the aroma compound and the eight sensory attributes by utilizing a partial least square method, and determining a characteristic aroma component in the yellow rice wine according to the correlation between the aroma component and the sensory attribute; (5), analyzing an aroma active compound in the yellow rice wine by utilizing a gas chromatography and olfactory combination technology; (6), recombining the aroma of the yellow rice wine by utilizing an aroma model established by the key aroma compound; and (7), further verifying and determining the key aroma compound of the yellow rice wine by utilizing an omission experiment. The methodin the invention is simple to operate and intuitional and reliable in result, and can be used for identifying aroma compounds in different kinds of yellow rice wine; and thus, the applicability is wide.

Description

technical field [0001] The invention belongs to the technical field of analysis and detection, and in particular relates to a method for analyzing the aroma components of rice wine. Background technique [0002] Yellow rice wine is one of the oldest alcohols and has been consumed in China as a traditional drink for centuries. Rice is usually used as a fermented material together with koji and yeast, and the rice must be steamed before being mixed with yeast and koji. It usually takes 20-25 days for the mixture to ferment. The mash is then filtered and pressed, clarified, sterilized and finally stored and aged. According to its total sugar content, it is divided into four types: dry type, semi-dry type, semi-sweet type and sweet type. The total sugar content of Yuanhong (dry type) is equal to or lower than 15.0g L -1 , the total sugar content of rice wine (semi-dry type) is between 15.1 and 40.0g L -1 Between, the total sugar content of good wine (semi-sweet) is between ...

AI Technical Summary

Problems solved by technology

[0004] At present, the most common method used in the study of aroma components in rice wine is gas chromatography coupled with mass spectrometry. This method can qualitatively and quantitatively analyze the aroma components in rice wine in a short period of time, but only stops at analyzing the aroma components and Its aroma characteristics did not find out the compounds that really contributed to the aroma of rice wine

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