Analysis method of cooking wine aroma substance and application of analysis method in cooking wine flavor quality control

Abstract

The invention belongs to the technical field of food fermentation monitoring, and discloses a cooking wine aroma substance analysis method and application thereof in cooking wine flavor quality control. According to the method, naturally fermented cooking wine is taken as a research object, volatile substances in the cooking wine are extracted by using a headspace-solid phase microextraction method, the volatile substances are analyzed by using a gas chromatography-mass spectrometry method, and the volatile substances are identified and smelled by using a gas chromatography-mass spectrometry-olfaction analysis method and an aroma activity value. The method comprises the following steps: screening characteristic aroma compounds from volatile substances, recombining the characteristic aroma compounds to construct a recombined aroma model, and comparing with the aroma similarity of natural cooking wine through sensory evaluation to determine representative aroma substances of the cooking wine. According to the method, the fermentation stage of the representative aroma substance can be judged by detecting the content of the representative aroma substance, an engineer is assisted in deciding technological parameters of the fermentation process, it is guaranteed that the representative aroma substance reaches the corresponding content, and finally flavor quality control over cooking wine is achieved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food fermentation monitoring, and particularly relates to an analysis method for aroma substances in cooking wine and its application in the flavor quality control of cooking wine. Background Art

[0002] Cooking wine belongs to liquid seasonings, which can remove fishy and muttony smells, add fragrance and freshness, and improve color. During the brewing process of cooking wine, through the microbial fermentation effect, various alcohols, esters, and organic acids are produced, and these substances together constitute the aroma of cooking wine. During the cooking process, the aroma of cooking wine can penetrate into the ingredients, which is a key factor in enhancing the overall flavor and level of the dishes. The aroma of cooking wine is a complex and unique composite aroma, presenting a mild and mellow flavor characteristic, with its main body being mellow fragrance, accompanied by ester fragrance and acid fragrance. At the same time, due to the Maillard reaction and caramelization reaction that occur during the high-temperature heating process of the brewing raw materials, there is also a faint caramel fragrance and baking fragrance in the aroma of cooking wine. The existing technology for the fermentation control of cooking wine lies in judging its physical and chemical indexes such as the content of reducing sugar, and it is impossible to objectively judge whether its flavor quality meets the standard. And volatile aroma components are the main factors of the flavor and quality of cooking wine. By analyzing the composition of the characteristic aroma substances of cooking wine and clarifying its dynamic change law during the whole fermentation process, effective tracking and monitoring can be carried out throughout the fermentation process to ensure the stability control of the product flavor quality. Summary of the Invention

[0003] Aiming at the deficiencies of the existing technology, the primary object of the present invention is to provide an analysis method for aroma substances in cooking wine.

[0004] Another object of the present invention is to provide the application of the above method in the quality control of cooking wine.

[0005] To achieve the above objects, the present invention adopts the following technical solutions:

[0006] The headspace solid-phase microextraction method and gas chromatography-mass spectrometry are used to analyze the volatile substances in cooking wine. The gas chromatography-mass spectrometry-olfactometry method and odor activity value method are used to determine the characteristic aroma compounds of cooking wine, and the chemical components that can cause sensory contributions are accurately selected. According to the analysis data, an aroma recombination experiment is carried out on the aroma of cooking wine to re-determine the composition of its important aroma - the representative aroma substances of cooking wine, and to determine the dynamic change law of the representative aroma substances of cooking wine during the whole fermentation process. Different from other related studies, the present invention first determines the characteristic aroma compounds of cooking wine through the OAV value and GC-MS-O technology, and then judges the change of flavor through the change of characteristic aroma, so as to realize the flavor control during the fermentation process.

[0007] In the first aspect of the present invention, an analysis method for aroma substances in cooking wine is provided, including the following steps:

[0008] S1. Take natural fermented cooking wine as the research object, and use headspace-solid phase microextraction to extract volatile substances in the cooking wine;

[0009] S2. Analyze the volatile substances in S1 by gas chromatography-mass spectrometry;

[0010] S3. Use gas chromatography-mass spectrometry-olfactometry and aroma activity values to identify and smell the volatile substances in S1, and screen out characteristic aroma compounds from the volatile substances;

[0011] S4. Reconstruct the characteristic aroma compounds in S3 to construct a recombinant flavor model, and conduct a sensory evaluation comparison with the aroma similarity of natural cooking wine to determine the representative aroma substances of cooking wine.

[0012] Preferably, the conditions of the headspace-solid phase microextraction method described in step S1 are: add 5 mL of cooking wine sample to a 20 mL or 15 mL headspace vial, adjust the incubation temperature to 60-80 °C, after equilibration for a period of time, insert the HS-SPME needle into the headspace vial, the extraction head adsorbs for 30-50 min, after adsorption is completed, take out the HS-SPME needle and insert it into the gas chromatography injection port, and desorb at 250 °C for 5 min.

[0013] Preferably, the extraction head used in the headspace-solid phase microextraction method described in step S1 is DVB / PDMS.

[0014] Preferably, the conditions of the gas chromatography-mass spectrometry method described in step S2 are:

[0015] Gas chromatography conditions:

[0016] Chromatographic column: SH-Polar WAX, 60 m × 0.25 mm × 0.25 μm, injection port temperature: 240-260 °C, injection mode: splitless, carrier gas: 99.9995% helium, chromatographic column flow rate: 1.5-2 mL / min;

[0017] Programmed temperature rise: initial temperature 30-50 °C, hold for 2-4 min, then rise to 80-120 °C at 2-4 °C / min and hold for 1-2 min, finally heat at a rate of 3-7 °C / min to 220-260 °C and hold for 3-7 min; transfer line temperature: 240 °C, splitless mode;

[0018] Mass spectrometry conditions:

[0019] Injector temperature 240-260 °C, ion source temperature 220-230 °C, quadrupole temperature 140-160 °C, acquisition mode: full scan, scan range 28-450 m / z, ionization method: EI, ionization voltage 60-80 eV.

[0020] Preferably, the analysis in S2 is qualitative and quantitative analysis of volatile substances;

[0021] The qualitative analysis is to retrieve volatile substances with a spectral database, obtain the peaks of target compounds and the peaks of n-alkanes using a polar column, and compare the calculated linear retention index RI obtained by matching the two with the RI in the literature;

[0022] The quantitative analysis in S2 is to quantify the content of volatile substances according to the peak intensity and internal standard in gas chromatography - mass spectrometry.

[0023] Preferably, the aroma activity value in step S3 > 1.

[0024] Preferably, the conditions of the gas chromatography - mass spectrometry - olfactometry in step S3 are as follows:

[0025] Gas chromatography conditions:

[0026] Chromatographic column: DB - WAX, 60m × 0.25mm × 0.25μm, injection port temperature: 240 - 260°C; injection mode: splitless, carrier gas: 99.9995% helium, chromatographic column flow rate: 1.5 - 2 mL / min;

[0027] Programmed temperature rise: initial temperature 30 - 50°C, hold for 8 - 12 min, then rise to 80 - 120°C at a rate of 2 - 4°C / min and hold for 1 - 2 min, and finally heat to 220 - 260°C at a rate of 3 - 7°C / min and hold for 3 - 7 min, transfer line temperature: 240°C, splitless mode;

[0028] The mass spectrometry conditions are the same as those in the gas chromatography - mass spectrometry method in S2.

[0029] Preferably, the representative aroma substances of the cooking wine in S4 are: ethyl acetate, isobutyl acetate, propanol, isobutanol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate, ethyl octanoate, 1 - octen - 3 - ol, acetic acid, 2,3 - butanediol, 2,3 - butanediol R-(R*,R*), ethyl decanoate, ethyl undecanoate, ethyl phenylacetate, phenethyl acetate, ethyl laurate, hexanoic acid, phenethyl alcohol, ethyl myristate, ethyl palmitate, 4 - vinylphenol, ethyl stearate, ethyl oleate.

[0030] Preferably, the 24 representative aroma substances of the cooking wine are divided into 6 categories according to odor information: "qu aroma", "mellow aroma", "caramel aroma", "fruity aroma", "floral aroma" and "sweet aroma".

[0031] In the second aspect of the present invention, there is provided an application of an analysis method for aroma substances of cooking wine in the flavor quality control of cooking wine.

[0032] Preferably, the application includes the following steps:

[0033] Normalize the contents of the representative aroma substances of cooking wine at different fermentation stages and draw a heat map, detect the contents of the representative aroma substances of cooking wine to determine the fermentation stage that the cooking wine is in, assist in the decision-making of the process parameters during fermentation, ensure that the representative aroma substances of cooking wine reach the corresponding contents, and achieve the flavor quality control of cooking wine.

[0034] Preferably, normalize the contents of the representative aroma substances of cooking wine with relatively high concentrations and OAV values.

[0035] Preferably, select phenethyl alcohol, isobutanol, isoamyl alcohol, ethyl octanoate, ethyl palmitate, and ethyl decanoate.

[0036] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0037] (1) The method of the present invention can scientifically, accurately, and reasonably analyze the aroma components of natural cooking wine and determine the representative aroma substances, and understand the dynamic change law of the representative aroma substances during the whole fermentation process.

[0038] (2) Different from the research on other liquors, the present invention determines the contribution of the differential aroma metabolite ethyl palmitate to the overall aroma of cooking wine, and reveals its change law during fermentation, so that it can be used as a marker differential metabolite to assist in judging the fermentation process.

[0039] (3) The method of the present invention can achieve the quality control of the flavor of cooking wine, determine the important aroma substances of cooking wine, provide stable and reliable data support for the construction and expansion of the database of related flavor substances; clarify the dynamic change law of aroma substances during the whole fermentation process, which is beneficial to establish corresponding technical standards to guide and control the cooking wine fermentation process, lay a foundation for the future information technology to control the flavor quality of cooking wine, and promote the development of the cooking wine industry. Description of the Drawings

[0040] Figure 1 It is the total ion current chromatogram of the volatile substances of cooking wine measured by GC-MS (from top to bottom are the 1st, 2nd, 3rd, 8th, 13th, 18th, and 24th days in sequence);

[0041] Figure 2 It is the total ion current chromatogram of the standard n-alkanes;

[0042] Figure 3 It is the sensory radar chart of the aroma characteristics and recombinant model of cooking wine;

[0043] Figure 4 It is the PCA chart of the aroma of cooking wine at different fermentation stages;

[0044] Figure 5It is a heatmap of the changes in representative aroma substances of cooking wine at different fermentation stages. Detailed implementation manners

[0045] The present invention will be further described in detail below in conjunction with specific embodiments. However, the implementation manners of the present invention are not limited thereto. For process parameters not specifically noted, conventional techniques can be referred to. Unless otherwise specified, all reagents and materials are commercially available.

[0046] The cooking wine used in the following examples is mainly made from rice and obtained through steaming, saccharification, alcoholization, filtration and clarification, aging, blending and sterilization.

[0047] Example 1

[0048] The present invention will be further described in detail below in conjunction with specific examples.

[0049] S1. Headspace solid-phase microextraction (HS-SPME) was used to extract volatile compounds: DVB / PDMS extraction was used for adsorption. The special chemical properties and adsorption characteristics of divinylbenzene (DVB) and polydimethylsiloxane (PDMS) were utilized to achieve the extraction of target compounds. The extraction head, sample volume, extraction time, adsorption time and other conditions were explored and optimized in the preliminary experiments to obtain the experimental scheme: 5 mL of cooking wine sample was placed in a 20 mL headspace vial, 1 μL of internal standard 2-octanol (8.22 mg / mL) and 2 g of NaCl were added, and then the vial was sealed. The headspace vial was equilibrated at 70 °C for 15 minutes, and then the HS-SPME needle was inserted into the headspace vial at 70 °C, and the extraction head continuously adsorbed for 40 minutes. Finally, after the HS-SPME needle was taken out, it was inserted into the GC injection port at 250 °C for desorption for 5 min. The experiment was repeated in parallel 3 times. To avoid cross-contamination, the HS-SPME needle was aged at 250 °C for 8 minutes before each experiment.

[0050] S2. GC-MS analysis of volatile compounds: A GCMS-QP2020 NX series gas chromatography-mass spectrometry instrument was used. High-purity helium (>99.999%) was used as the carrier gas with a flow rate of 1.8 mL / min. The capillary column used was SH-Polar WAX (60 m × 0.25 mm × 0.25 μm).

[0051] Programmed temperature conditions: The initial temperature was 40 °C, held for 3 min, then increased to 100 °C at a rate of 3 °C / min and held for 1 min, and finally heated to 240 °C at a rate of 5 °C / min and held for 5 min. The GC-MS transfer line temperature was 240 °C, and the splitless mode was used.

[0052] Mass spectrometry conditions: Injector temperature 250 °C, ion source temperature 230 °C, quadrupole temperature 150 °C, acquisition mode: full scan (Full Scan), scan range 28 - 450 m / z, ionization method: EI, ionization voltage 70 eV.

[0053] As Figure 1 shown, 62 volatile components were identified by GC-MS analysis of the volatile substances in cooking wine, including 29 ester compounds, 21 alcohol compounds, 3 acid compounds, 2 ketone compounds, 3 hydrocarbon compounds, 1 phenol compound, and 3 other compounds (as shown in Table 2). The results showed that the main volatile components in cooking wine are esters and alcohols.

[0054] S3. Qualitative and quantitative analysis of volatile substances:

[0055] (1) Retrieve the compounds extracted from the cooking wine sample using a spectral database (NIST20).

[0056] (2) Obtain the peaks of the target compounds and the peaks of n-alkanes (C7 - C40) using a polar column (SH-Polar WAX), and compare the calculated (linear retention index) RI obtained by matching the two with the RI in the literature.

[0057] (3) Compare with the retention time and fragment ions of the standard.

[0058] (4) Quantify the content of volatile compounds based on the peak intensity in GC-MS and the internal standard.

[0059] Among them, the odor activity value (Odor Activity Value, abbreviated as OAV) is a technical means used to measure the contribution of aroma components to the overall aroma of food. The larger the OAV value, the greater the contribution of the compound to the overall aroma of food. The retention index (Retention Index, abbreviated as RI) is an important parameter for qualitative analysis. It is calculated by matching the chromatographic peak of the target compound with the chromatographic peaks of a series of n-alkanes to confirm the identification results of the mass spectrometry. The sorted results are shown in Table 1.

[0060] The OAV value is calculated according to the following formula:

[0061]

[0062] The RI value is calculated according to the following formula:

[0063]

[0064] Where:

[0065] N: The number of carbon atoms corresponding to the n-alkane peak before the unknown compound;

[0066] tRa: Retention time of the unknown compound;

[0067] tRn: Retention time of the n-alkane peak preceding the unknown compound;

[0068] tR(n + 1): Retention time of the n-alkane peak following the unknown compound

[0069] Among the large number of volatile substances in cooking wine, only a part has odor activity and plays a role in the aroma of cooking wine. The ultimate contribution of a specific compound to the overall aroma of cooking wine depends not only on its concentration but also on its OAV value. Generally, compounds with higher OAV values may be the main contributors to the aroma of cooking wine. A total of 18 volatile compounds (OAV > 1, as shown in Table 1) were screened out in this study, including phenethyl alcohol (rose fragrance), ethyl octanoate (fruity fragrance), ethyl hexanoate (pineapple flavor), isoamyl acetate (banana flavor), isobutanol (alcohol flavor), isoamyl alcohol (alcohol), acetic acid (sour flavor), 1-octen-3-ol (earthy flavor), ethyl palmitate (waxy fragrance), etc.

[0070] Table 1 Volatile substances, concentrations, and OAV values of cooking wine

[0071]

[0072]

[0073]

[0074] S4. GC-MS-O analysis of volatile compounds: It was carried out on a gas chromatography-mass spectrometry system with an olfactory detector (Gerstel ODP3, Germany). A DB-WAX column (60 m × 0.25 mm × 0.25 μm) was used, and the carrier gas and carrier gas flow rate were the same as those in S3 above. The programmed temperature conditions were as follows: the initial temperature was 40 °C, held for 10 min, then raised to 100 °C at a rate of 3 °C / min and held for 1 min, and finally heated to 240 °C at a rate of 5 °C / min and held for 5 min. The GC-MS transfer line temperature was 240 °C, and the splitless mode was used. The mass spectrometry conditions were the same as those in S3 above. The aromas smelled were described by six experienced assessors (each assessor repeated twice), and the compounds smelled by three or more evaluators were determined as aroma-active substances.

[0075] A total of 32 aroma-active substances were co-screened by GC-MS-O (as shown in Table 2), among which 24 were identifiable and 8 were unknown. The aroma-active substances were mainly esters and alcohols. Esters mainly provided fruity and floral aromas, while alcohols mainly provided mellow and floral aromas. The combination of various aroma-active substances formed the mild and mellow flavor characteristics of cooking wine. The identified aroma-active substances included all substances with an OAV value greater than 1 (except farnesol). In addition, 9 aroma substances were also identified, including propanol, 2,3-butanediol, [R-(R*,R*)]-2,3-butanediol, ethyl undecanoate, ethyl laurate, etc.

[0076] Table 2 Aroma components detected by GC-MS-O in cooking wine

[0077]

[0078]

[0079] S5. Aroma recombination to verify key aroma components: The aroma recombination experiment was carried out in a sensory laboratory at room temperature (23 ± 2 °C). A total of 8 members of the sensory evaluation panel were selected (male-female ratio 1:1). Before the experiment, the sensory personnel were trained, and the training content included identifying different types of cooking wine samples and standard solutions with different odor types. An aroma model mixture composed of 24 cooking wine odors was prepared in 18% ethanol-aqueous solution. The overall similarity between the aroma of the cooking wine sample and the recombined aroma sample (i.e., the aroma recombination model) was compared, with a full score of 9 points. Each group was tested three times repetitively.

[0080] As Figure 3 shown, using the above 24 substances for aroma recombination, the recombined sample smelled highly consistent with the natural cooking wine sample. The sensory attributes (Fermentation, Alcoholic, Caramel, Bouquet, Fruity, Sweet) generated by the 24 key aroma-active compounds represented the overall aroma characteristics of natural cooking wine.

[0081] S6. Determination of important aroma substances at different fermentation stages: According to the cooking wine fermentation process, seven sampling points were set to cover the entire fermentation process, namely the 1st, 2nd, 3rd, 8th, 13th, 18th, and 24th days. As Figure 4As shown, the PCA results indicate significant differences in the aroma of cooking wine at different fermentation stages. Referring to the analysis method of S1, the contents of representative aroma substances in cooking wine at each sampling point were determined. Three alcohols and three esters with relatively high concentrations and OAV values and characteristic aromas were selected for normalization (the concentration of phenethyl alcohol was divided by 25798.2 μg / L; the concentration of isobutanol was divided by 25603.71 μg / L; the concentration of isoamyl alcohol was divided by 86571.5 μg / L; the concentration of ethyl octanoate was divided by 3956.7 μg / L; the concentration of ethyl palmitate was divided by 22995.3 μg / L; the concentration of ethyl decanoate was divided by 3711.16 μg / L) and a heat map was drawn (as Figure 5 shown).

[0082] S7. Flavor quality control of cooking wine: During the fermentation process, the contents of representative aroma substances show a regular increase. Among them, alcohols are the most volatile compounds in cooking wine and are the products of yeast metabolism, mainly produced through the metabolic pathway of glucose and the catabolic pathway of corresponding amino acids (Ehrlich pathway). The content of alcohols gradually increases with the increase of fermentation time due to sugar metabolism and the decarboxylation and dehydrogenation of amino acids. Esters are mainly formed by the reaction of alcohols and acids produced by glucose and amino acids during microbial metabolism under the catalysis of esterase, and have fruity, sweet and floral aromas. Due to the increase of esters at the end of fermentation, mature cooking wine is more aromatic than the initial cooking wine.

[0083] By sampling and measuring the concentrations of representative aroma components in cooking wine during fermentation, the same normalization treatment was performed, and then the fermentation stage it was in was judged in the heat map to assist engineers in making decisions on the process parameters of the fermentation process. Under the detection method of HS-SPME-GC-MS of S1, ensure that the representative aroma substances reach the corresponding contents (the concentration of phenethyl alcohol reaches 25798.2 μg / L, the concentration of isobutanol reaches 25603.7 μg / L, the concentration of isoamyl alcohol reaches 76843.96 μg / L, the concentration of ethyl octanoate reaches 3956.7 μg / L, the concentration of ethyl palmitate reaches 22995.3 μg / L, the concentration of ethyl decanoate reaches 3711.16 μg / L) to achieve the flavor quality control of cooking wine.

[0084] Comparative Example 1

[0085] Different from Example 1, when headspace-solid phase microextraction was performed, a relatively low SPME temperature (below 60 °C) would result in the failure to successfully extract and identify volatile substances in cooking wine, and the object of the present invention could not be achieved.

[0086] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. A method for analyzing aroma substances in cooking wine, characterized in that, It includes the following steps: S1. Taking cooking wine as the research object, use headspace-solid phase microextraction to extract volatile substances in cooking wine; S2. Analyze the volatile substances in S1 by gas chromatography-mass spectrometry; S3. Use gas chromatography-mass spectrometry-olfactometry and aroma activity values to identify and smell the volatile substances in S1, and screen out characteristic aroma compounds from the volatile substances; S4. Reconstruct the characteristic aroma compounds in S3 to construct a recombinant flavor model, and conduct a sensory evaluation comparison with the aroma similarity of natural cooking wine to determine the representative aroma substances of cooking wine.

2. The analysis method of the aroma substances of cooking wine according to claim 1, characterized in that The conditions of the headspace-solid phase microextraction method described in step S1 are as follows: Add 5 mL of cooking wine sample to a 20 mL or 15 mL headspace vial, adjust the incubation temperature to 60-80 °C, after equilibration for a period of time, insert the HS-SPME needle into the headspace vial, the extraction head adsorbs for 30-50 min, after adsorption is complete, take out the HS-SPME needle and insert it into the gas chromatography injection port, desorb at 250 °C for 5 min.

3. The analytical method for the aroma substances of cooking wine according to claim 1, characterized in that The extraction head used in the headspace-solid phase microextraction method described in step S1 is DVB / PDMS.

4. The analytical method for the aroma substances of cooking wine according to claim 1, wherein The conditions of the gas chromatography-mass spectrometry method described in step S2 are as follows: Gas chromatography conditions: Chromatographic column: SH-Polar WAX, 60 m × 0.25 mm × 0.25 μm, injection port temperature: 240-260 °C, injection mode: splitless, carrier gas: helium, chromatographic column flow rate: 1.5-2 mL / min; Programmed temperature rise: starting temperature 30-50 °C, hold for 2-4 min, then rise to 80-120 °C at a rate of 2-4 °C / min and hold for 1-2 min, finally heat to 220-260 °C at a rate of 3-7 °C / min and hold for 3-7 min; transfer line temperature: 240 °C, splitless mode; Mass spectrometry conditions: Injector temperature 240-260 °C, ion source temperature 220-230 °C, quadrupole temperature 140-160 °C, acquisition mode: full scan, scan range 28-450 m / z, ionization method: EI, ionization voltage 60-80 eV.

5. The analytical method for the aroma substances of cooking wine according to claim 1, characterized in that, The desorption in S2 is to conduct qualitative and quantitative analysis of the volatile substances; The qualitative analysis is to retrieve the volatile substances with a spectral database, obtain the peaks of the target compounds and the peaks of n-alkanes using a polar column, and compare the linear retention index RI calculated by matching the two with the RI in the literature; The quantitative analysis in S2 is to quantify the content of the volatile substances according to the peak intensity and internal standard in gas chromatography-mass spectrometry.

6. The analytical method for the aroma substances of cooking wine according to claim 1, characterized in that, The aroma activity value described in step S3 > 1.

7. The analytical method for the aroma substances of cooking wine according to claim 1, characterized in that, The conditions of the gas chromatography-mass spectrometry-olfactometry method described in step S3 are as follows: Gas chromatography conditions: Chromatographic column: DB-WAX, 60 m × 0.25 mm × 0.25 μm, injection port temperature: 240-260 °C, injection mode: splitless, carrier gas: 99.9995% helium, chromatographic column flow rate: 1.5-2 mL / min; Temperature programming: Initial temperature 30 - 50 °C, hold for 8 - 12 min, then increase to 80 - 120 °C at a rate of 2 - 4 °C / min and hold for 1 - 2 min, and finally heat to 220 - 260 °C at a rate of 3 - 7 °C / min and hold for 3 - 7 min. Transfer line temperature: 240 °C, splitless mode; The mass spectrometry conditions are the same as those in the gas chromatography - mass spectrometry method described in S2.

8. The analytical method for the aroma substances of cooking wine according to claim 1, wherein The representative aroma substances of the cooking wine described in S4 are: ethyl acetate, isobutyl acetate, propanol, isobutanol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate, ethyl octanoate, 1 - octen - 3 - ol, acetic acid, 2,3 - butanediol, 2,3 - butanediol, ethyl decanoate, ethyl undecanoate, ethyl phenylacetate, phenethyl acetate, ethyl laurate, hexanoic acid, phenethyl alcohol, ethyl myristate, ethyl palmitate, 4 - vinylphenol, ethyl stearate, ethyl oleate.

9. Use of the analysis method for the aroma substances of cooking wine according to any one of claims 1 - 8 in the flavor quality control of cooking wine.

10. The application according to claim 9, wherein Comprising the following steps: Normalize the contents of the representative aroma substances of the cooking wine at different fermentation stages and draw a heat map, and detect the contents of the representative aroma substances of the cooking wine to judge the fermentation stage the cooking wine is in, so as to achieve the flavor quality control of the cooking wine.

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