Qualitative and quantitative analysis method for flavor spectrum components of Maotai-flavor liquor

Abstract

The invention discloses a flavor spectrum component qualitative and quantitative analysis method of Maotai-flavor liquor, which comprises the steps of sample preparation, gas chromatography-mass spectrometry analysis, liquid chromatography-mass spectrometry analysis, sensory and chemical analysis, data processing, flavor spectrum construction and flavor component quantification and quality evaluation. According to the method, the main flavor components in the Maotai-flavor liquor can be identified, and the relative content of different flavor substances can be analyzed, so that the flavor characteristics of the liquor can be accurately evaluated, and the brewing process is optimized. The invention relates to the technical field of liquor beverage testing, and the method can realize comprehensive qualitative and quantitative analysis of various flavor components in Maotai-flavor liquor and accurately reflect the flavor characteristics of the Maotai-flavor liquor by combining gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry and combining sensory evaluation and chemical analysis means.

Description

Technical Field

[0001] The invention relates to the technical field of alcoholic beverage testing, and in particular to a method for qualitative and quantitative analysis of flavor spectrum components of Maotai-flavor liquor. Background Art

[0002] Liquor aroma compounds are very complex, with a wide variety and a very small content. Among them, Maotai-flavor liquor, as one of the traditional Chinese liquors, is deeply loved by consumers for its unique flavor and rich taste. The flavor of Maotai-flavor liquor comes from the joint action of multiple aroma substances. Its flavor characteristics are complex and varied, involving multiple chemical components such as esters, alcohols, acids, ketones, etc. The flavor spectrum analysis of Maotai-flavor liquor is of great significance for understanding its brewing process, improving production technology and ensuring product quality.

[0003] At present, the flavor spectrum analysis of Maotai-flavor liquor mainly relies on sensory evaluation or traditional gas chromatography and mass spectrometry, but these methods often have certain limitations in the qualitative and quantitative analysis of components, and cannot fully and accurately reflect the flavor characteristics of Maotai-flavor liquor; scientific and systematic analysis of the flavor components of Maotai-flavor liquor can not only help improve the quality and stability of the product, but also provide theoretical support and technical guidance for production process optimization, flavor regulation and new product development. Therefore, improvements are needed to address existing problems. Summary of the invention

[0004] In view of the above situation, in order to make up for the above-mentioned existing defects, the present invention provides a qualitative and quantitative analysis method for the flavor spectrum components of Maotai-flavor liquor. This method can combine gas chromatography-mass spectrometry with liquid chromatography-mass spectrometry technology, combined with sensory evaluation and chemical analysis methods, to achieve comprehensive qualitative and quantitative analysis of various flavor components in Maotai-flavor liquor, and accurately reflect its flavor characteristics.

[0005] The present invention provides the following technical solution: A method for qualitative and quantitative analysis of flavor spectrum components of Maotai-flavor liquor proposed by the present invention comprises:

[0006] Step 1: Sample preparation: Accurately weigh an appropriate amount of Maotai liquor sample to be analyzed and place it in a clean container. Dilute its concentration with deionized water and filter out impurities.

[0007] Step 2, gas chromatography-mass spectrometry analysis: Use gas chromatography-mass spectrometry (GC-MS) to analyze volatile flavor substances, extract volatile components from the sample through solid phase microextraction (SPME), then separate these components using gas chromatography, and detect their molecular structures through mass spectrometry to obtain qualitative and quantitative data of various volatile flavor substances; compare and analyze the data obtained by gas chromatography-mass spectrometry (GC-MS) to determine the main volatile components in the Maotai liquor, such as alcohols, esters, aldehydes, acids, etc., and perform quantitative analysis on the above components.

[0008] Step 3: Liquid chromatography-mass spectrometry analysis: For non-volatile flavor components in wine, such as polyphenols, amino acids, sugars, peptides, etc., liquid chromatography-mass spectrometry (LC-MS) is used for analysis. The complex components in the sample are separated by reversed-phase high performance liquid chromatography (HPLC), and then mass spectrometry is used to identify the molecular structure. The flavor components are quantitatively analyzed based on the comparison of mass spectrometry peak area with standard substances.

[0009] Step 4: Sensory and chemical analysis: Based on the analysis of flavor components, a comprehensive evaluation is conducted in combination with the senses of winemaking experts and sommeliers to establish the relationship between components and flavor characteristics. Through multidimensional data analysis, the flavor characteristics of Maotai-flavor liquor are classified and summarized. The sensory analysis method is used to evaluate the aroma, taste, aftertaste and other sensory indicators of Maotai-flavor liquor samples, and the correlation between flavor components and sensory performance is verified in combination with the results of chemical analysis.

[0010] Step 5. Data processing and flavor spectrum construction: Perform multiple data analyses on the detection data of gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), such as principal component analysis (PCA), cluster analysis (Cluster Analysis), and partial least squares regression analysis (PLS), to construct the flavor spectrum of Maotai-flavor liquor; use correlation analysis to determine the contribution of various flavor components to the overall flavor, draw a flavor component spectrum, and clarify the impact of each component on the overall flavor of Maotai-flavor liquor.

[0011] Step 6. Quantification and quality assessment of flavor components: Based on the results of quantitative analysis, determine the content range of each flavor component and formulate reasonable quality assessment standards. By setting quantitative requirements for flavor components, it helps winemaking companies to more accurately control and optimize product quality.

[0012] Among them, when diluting Maotai liquor, the solvents that can be selected include but are not limited to methanol and ethanol.

[0013] The beneficial effects achieved by the present invention using the above method are as follows: The advantages of the qualitative and quantitative analysis method of the flavor spectrum components of Maotai-flavor liquor proposed by the present invention are:

[0014] 1. This method combines gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) technology to accurately analyze the volatile and non-volatile flavor components in Maotai liquor, achieve comprehensive qualitative and quantitative analysis, and avoid the errors and limitations of traditional analytical methods;

[0015] 2. This method can not only identify the main flavor components in Maotai-flavor liquor, but also analyze the relative content of different flavor substances, thereby helping to accurately evaluate the flavor characteristics of liquor and optimize the brewing process;

[0016] 3. This method can establish the relationship between flavor components and flavor performance, and can quantitatively control the flavor quality of Maotai-flavor liquor to ensure the stability and consistency of the product;

[0017] 4. This method does not require any special equipment. By combining chemical analysis with sensory analysis, it can scientifically and comprehensively evaluate the flavor of Maotai-flavor liquor and achieve accurate identification and quantitative analysis of the flavor components of liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0019] Figure 1 The process of qualitative and quantitative analysis of flavor spectrum components of Maotai-flavor liquor proposed in this scheme Figure 1 ;

[0020] Figure 2 The process of qualitative and quantitative analysis of flavor spectrum components of Maotai-flavor liquor proposed in this scheme Figure 2 ; DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0022] It should be noted that the words "front", "rear", "left", "right", "up" and "down" used in the following description refer to directions in the drawings, and the words "inside" and "outside" refer to directions toward or away from the geometric center of a specific component, respectively.

[0023] like Figure 1 and Figure 2As shown, the technical solution adopted by the present invention is as follows: A method for qualitative and quantitative analysis of flavor spectrum components of Maotai-flavor liquor proposed by the present invention comprises:

[0024] 1. Sample preparation: Accurately weigh an appropriate amount of Maotai liquor sample to be analyzed and place it in a clean container. Dilute its concentration with deionized water and filter out impurities.

[0025] 2. Gas chromatography-mass spectrometry analysis: Use gas chromatography-mass spectrometry (GC-MS) to analyze volatile flavor substances. The volatile components of the sample are extracted by solid phase microextraction (SPME), and then these components are separated by gas chromatography. The molecular structure is detected by mass spectrometry to obtain qualitative and quantitative data of various volatile flavor substances; the data obtained by gas chromatography-mass spectrometry (GC-MS) are compared and analyzed to determine the main volatile components in Maotai liquor, such as alcohols, esters, aldehydes, acids, etc., and the above components are quantitatively analyzed.

[0026] 3. Liquid chromatography-mass spectrometry analysis: For non-volatile flavor components in wine, such as polyphenols, amino acids, sugars, peptides, etc., liquid chromatography-mass spectrometry (LC-MS) is used for analysis. The complex components in the sample are separated by reversed-phase high performance liquid chromatography (HPLC), and then mass spectrometry is used to identify the molecular structure. The flavor components are quantitatively analyzed based on the comparison of mass spectrometry peak area with standard substances.

[0027] 4. Sensory and chemical analysis: Based on the analysis of flavor components, a comprehensive evaluation is conducted in combination with the senses of winemaking experts and sommeliers to establish the relationship between components and flavor characteristics. Through multidimensional data analysis, the flavor characteristics of Maotai-flavor liquor are classified and summarized. The sensory analysis method is used to evaluate the aroma, taste, aftertaste and other sensory indicators of Maotai-flavor liquor samples, and the correlation between flavor components and sensory performance is verified in combination with the results of chemical analysis.

[0028] 5. Data processing and flavor spectrum construction: Multiple data analyses are performed on the detection data of gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), such as principal component analysis (PCA), cluster analysis (Cluster Analysis), and partial least squares regression analysis (PLS), to construct the flavor spectrum of Maotai-flavor liquor; correlation analysis is used to determine the contribution of various flavor components to the overall flavor, draw a flavor component spectrum, and clarify the impact of each component on the overall flavor of Maotai-flavor liquor.

[0029] 6. Quantification and quality assessment of flavor components: Based on the results of quantitative analysis, determine the content range of each flavor component and formulate reasonable quality assessment standards. By setting quantitative requirements for flavor components, it helps winemaking companies to more accurately control and optimize product quality.

[0030] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, material or apparatus including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, material or apparatus.

[0031] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for qualitative and quantitative analysis of flavor spectrum components of Maotai-flavor liquor, the method comprising the following steps: (1) Sample preparation: Accurately weigh an appropriate amount of Maotai liquor sample to be analyzed and place it in a clean container. Dilute its concentration with deionized water and filter out impurities. (2) Gas chromatography-mass spectrometry analysis: Use gas chromatography-mass spectrometry (GC-MS) to analyze volatile flavor substances. The volatile components of the sample are extracted by solid phase microextraction (SPME). These components are then separated by gas chromatography. Their molecular structures are detected by mass spectrometry to obtain qualitative and quantitative data of various volatile flavor substances. The data obtained by gas chromatography-mass spectrometry (GC-MS) are compared and analyzed to determine the main volatile components in Maotai liquor, such as alcohols, esters, aldehydes, acids, etc., and the above components are quantitatively analyzed. (3) Liquid chromatography-mass spectrometry analysis: Liquid chromatography-mass spectrometry (LC-MS) is used to analyze non-volatile flavor components in wine, such as polyphenols, amino acids, sugars, peptides, etc. The complex components in the sample are separated by reversed-phase high performance liquid chromatography (HPLC), and the molecular structure is identified by mass spectrometry. The flavor components are quantitatively analyzed by comparing the mass spectrometry peak area with that of standard substances. (4) Sensory and chemical analysis: Based on the analysis of flavor components, a comprehensive evaluation is conducted in combination with the senses of winemaking experts and wine tasters to establish the relationship between components and flavor characteristics. Through multidimensional data analysis, the flavor characteristics of Maotai-flavor liquor are classified and summarized. The sensory analysis method is used to evaluate the aroma, taste, aftertaste and other sensory indicators of Maotai-flavor liquor samples, and the correlation between flavor components and sensory performance is verified in combination with the results of chemical analysis. (5) Data processing and flavor spectrum construction: Multiple data analyses, such as principal component analysis (PCA), cluster analysis, and partial least squares regression analysis (PLS), are performed on the detection data of gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) to construct the flavor spectrum of Maotai-flavor liquor; correlation analysis is used to determine the contribution of various flavor components to the overall flavor, and a flavor component spectrum is drawn to clarify the impact of each component on the overall flavor of Maotai-flavor liquor. (6) Quantification and quality assessment of flavor components: Based on the results of quantitative analysis, determine the content range of each flavor component and formulate reasonable quality assessment standards. By setting quantitative requirements for flavor components, it helps brewing companies to more accurately control and optimize product quality.

2. The method for qualitative and quantitative analysis of flavor spectrum components of Maotai-flavor liquor according to claim 1, characterized in that: When diluting Maotai liquor, the solvents that can be selected include but are not limited to methanol and ethanol.

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