Tea aroma type distilled liquor sensory quality evaluation method based on instrument analysis
By using instrumental analysis to quantify key flavor compounds in tea-flavored distilled spirits, the subjective nature of traditional sensory evaluation has been resolved, enabling efficient and accurate quality evaluation and control of tea-flavored distilled spirits.
Patent Information
- Application Number
- CN202511755393.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-26
- Publication Date
- 2026-02-27
AI Technical Summary
Traditional sensory quality evaluation methods suffer from strong subjectivity and insufficient accuracy in assessing the flavor characteristics of tea-flavored distilled spirits, making it difficult to achieve efficient and accurate quality control and grading.
Instrumental analysis methods were employed, including HS-SPME extraction of volatile components and GC-MS detection, to quantitatively analyze 10 key flavor compounds in tea-flavored distilled spirits. Objective quality evaluation standards were established, including the concentration ratios and total concentration ranges of substances such as linalool, α-terpineol, and methyl salicylate, to achieve quality grading.
It enables objective and accurate quality evaluation of tea-flavored distilled spirits, reduces the consumption of human and material resources, improves the sensitivity and accuracy of testing, ensures the stability and controllability of product quality, and eliminates unethical practices.
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Figure CN121577781A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food inspection and testing technology, specifically relating to a sensory quality evaluation method for tea-flavored distilled spirits based on instrumental analysis. Background Technology
[0002] Tea, a widely consumed beverage globally, is highly regarded for its rich nutritional components and health benefits. Terpenes, in particular, are important volatile compounds in tea, contributing to its unique aroma and flavor. Studies have shown that terpenes in tea possess various physiological activities, including antioxidant and anti-inflammatory effects, which have a positive impact on human health.
[0003] In recent years, tea-aroma distilled spirits have emerged as a new type of alcoholic beverage, blending the aroma of tea with the richness of alcohol to present unique sensory characteristics. The flavor composition of tea-aroma distilled spirits is influenced by various factors; different tea raw materials, brewing microorganisms, fermentation management, and distillation processes all significantly alter the flavor characteristics. However, the complex and diverse flavor composition of tea-aroma distilled spirits involves the interaction of multiple chemical components, posing challenges to their sensory quality evaluation. Traditional sensory quality evaluation methods mainly rely on sensory evaluation, i.e., subjective scoring of the product's aroma and taste by professional reviewers. While this method is intuitive, it is greatly influenced by the reviewers' personal experience and perceptual differences, failing to comprehensively and accurately reflect the complex flavor characteristics of tea-aroma distilled spirits. This presents a significant challenge to efficient and accurate base spirit quality control and finished spirit quality grading.
[0004] Therefore, there is an urgent need to develop a scientific and objective sensory quality evaluation method based on instrumental analysis to accurately assess the flavor characteristics of tea-flavored distilled spirits, provide a reliable basis for product quality control and market promotion, and meet consumers' demand for high-quality products. Summary of the Invention
[0005] To address the aforementioned technical problems, this invention provides a sensory quality evaluation method for tea-flavored distilled spirits based on instrumental analysis. This method targets a tea-flavored distilled spirit made from green tea through modern brewing processes such as pretreatment, fermentation, distillation, aging, and blending, which combines the flavor characteristics of tea and alcohol. Based on the quantitative analysis results of the content of 10 key flavor substances in the spirit, the method achieves quality grading of the tea-flavored distilled spirit and features objective results, good repeatability, and high sensitivity and accuracy.
[0006] This invention provides a sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis, specifically including the following steps:
[0007] 1) Preparation of mixed standard solutions: Weigh 12.2 mg linalool, 3.1 mg α-terpineol, 3.2 mg methyl salicylate, 100.2 mg ethyl acetate, 3.1 mg ethyl hexanoate, 12.1 mg ethyl octanoate, 20.1 mg ethyl decanoate, 28.0 mg ethyl laurate, 120.5 mg isobutanol, and 800.4 mg isoamyl alcohol into a 100 mL volumetric flask. Dilute to volume with anhydrous ethanol to obtain a standard stock solution. Then, perform serial dilutions of the standard stock solution with ethanol solution to obtain mixed standard solutions with dilution ratios of 1, 1 / 2, 1 / 4, 1 / 6, 1 / 10, and 1 / 20.
[0008] 2) Preparation of internal standard solution: Weigh 12 mg of 2-octanol into a 100 mL volumetric flask and dilute to volume with anhydrous ethanol to obtain the internal standard solution;
[0009] 3) Preparation of test solution: Mix the mixed standard solution or tea-flavored distilled liquor with ultrapure water evenly to obtain the standard stock solution or sample stock solution; weigh 2g of analytical grade sodium chloride, 6mL of stock solution and 20μL of internal standard solution into a headspace vial to obtain the mixed standard or sample test solution.
[0010] 4) Detection of mixed standard test solutions:
[0011] (1) HS-SPME sample preparation: Use SPME extraction fiber to extract volatile components. After equilibrating the mixed standard test solution in a 40℃ water bath for 15 min, use the extraction fiber to stir and adsorb at 40℃ for 30 min and then take it out. Immediately manually inject the sample into the gas chromatograph injection port for 5 min of analysis.
[0012] (2) GC-MS analysis: The standard or sample solution was detected using a DB-WAX column. The injection port temperature was 200℃, the split ratio was 4:1, the carrier gas was high-purity helium (99.999%), and the carrier gas flow rate was 1.5 mL / min.
[0013] (3) Qualitative and quantitative analysis: The target substance is qualitatively identified based on the comparison of retention times of the standard and the results of mass spectrometry query. A standard curve equation is prepared based on the chromatographic peak area and internal standard peak area of each compound.
[0014] 5) Detection of sample test solution: The sample solution is detected by HS-SPME-GC-MS and DB-WAX chromatographic column. The detection conditions are the same as in step (4). The target substance is qualitatively identified based on the retention time comparison of the standard and the mass spectrometry query results. The target substance is quantitatively identified by the internal standard-standard curve method.
[0015] 6) Sensory quality rating standards
[0016] (1) For the extra grade, the following conditions must be met simultaneously: the mass concentration of linalool is greater than 10 mg / L, the mass concentration ratio of linalool to α-terpineol is greater than 3:1, the mass concentration of methyl salicylate is greater than 2 mg / L, the mass concentration of total ethyl esters is greater than 200 mg / L and less than 600 mg / L, and the mass concentration of total higher alcohols is greater than 500 mg / L and less than 1200 mg / L.
[0017] (2) Level 1, must simultaneously meet the following conditions: linalool mass concentration greater than 8 mg / L, linalool to α-terpineol mass concentration ratio greater than 2:1, methyl salicylate mass concentration greater than 1 mg / L, total ethyl ester mass concentration less than 800 mg / L, and total higher alcohol mass concentration less than 1200 mg / L.
[0018] (3) Secondary, the following conditions must be met simultaneously: the mass concentration of linalool is greater than 6 mg / L, the mass concentration of total ethyl esters is less than 800 mg / L, and the mass concentration of total higher alcohols is less than 1400 mg / L.
[0019] (4) Secondary: Samples that do not meet the rating standards of Special Grade, Grade 1 and Grade 2.
[0020] Furthermore, the ethanol solution in step 1) is an anhydrous ethanol-ultrapure aqueous solution with a volume ratio of 1:1, and the anhydrous ethanol is a chromatographically pure reagent.
[0021] Furthermore, the standard in steps 1) and 2) is a GC standard with a purity of 97% or higher.
[0022] Further, in step 3), the mixed standard solution or tea-flavored distilled liquor sample is mixed with ultrapure water at a ratio of 1:5.
[0023] Furthermore, the SPME extraction fiber in step 4) is DVB / CAR / PDMS with a coating thickness of 50 / 30μm and a stretchable length of 2cm.
[0024] Furthermore, the DB-WAX column in step 4) has a specification of 30m × 0.25mm × 0.25μm.
[0025] Further, in steps 4) and 5), the method for calculating the mass concentration of each compound in the sample solution is as follows: First, after detecting the standard solution, a standard curve is plotted with the ratio of the peak area of each compound to the peak area of 2-octanol as the abscissa and the mass concentration of each compound in the mixed standard solution as the abscissa, to obtain the standard curve equation; Second, after detecting the sample solution, the peak areas of each compound and 2-octanol are calculated, and substituted into the standard curve equation to obtain the content of each flavor substance in the tea-flavored distilled spirit.
[0026] Further, in step 6), the total ethyl ester concentration is the total mass concentration of ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate; the total higher alcohol concentration is the total mass concentration of isobutanol and isoamyl alcohol.
[0027] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:
[0028] 1) This invention screens out 10 representative main flavor substances in the volatile component profile of tea-flavored distilled spirits, and based on the content relationship of the above flavor substances, the sensory quality of tea-flavored distilled spirits can be objectively evaluated, which greatly reduces the consumption of human and material resources for sensory evaluation of tea-flavored distilled spirits and overcomes the defect that sensory tasting is affected by personal subjective factors.
[0029] 2) This invention uses HS-SPME extraction to obtain volatile components in the sample. The target analyte is enriched by adsorption through fibers coated with a stationary phase exposed in the headspace of the sample. The target substance is quantitatively analyzed based on the principles of adsorption equilibrium and gas-liquid partition equilibrium. It has the advantages of high sensitivity and simple operation.
[0030] 3) This invention eliminates the sample discrimination effect and reduces detection error by adding an internal standard as a reference peak and using the ratio of the target peak area to the reference peak area to establish a quantitative regression equation.
[0031] 4) The sensory quality evaluation method for tea-flavored distilled spirits established by this invention can more accurately and comprehensively evaluate the quality of tea-flavored distilled spirits samples, guide the standardized production of tea raw materials and base spirits, improve the quality stability and controllability of products, eliminate bad practices such as passing off inferior products as superior ones and counterfeiting, and fully protect the legitimate rights and interests of manufacturers and consumers. Attached Figure Description
[0032] Figure 1 This is a schematic diagram of the overall process of the present invention;
[0033] Figure 2 The chromatogram of the blank solution in Example 1;
[0034] Figure 3 The chromatograms are of the six tea-flavored distilled spirits in Example 1. Detailed Implementation
[0035] To make the present invention more apparent and understandable, preferred embodiments are described in detail below. These embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Where specific techniques or conditions are not specified in the embodiments, they should be performed according to the techniques or conditions described in the literature in this field, or according to the product instructions. Reagents or instruments used, unless otherwise specified, are all conventional products that can be purchased from legitimate channels.
[0036] Example 1
[0037] A sensory quality evaluation method for tea-aroma distilled spirits based on instrumental analysis, using HS-SPME-GC-MS to determine the content of 10 key flavor compounds in tea-aroma distilled spirits, includes the following steps:
[0038] 1) Reagents: Anhydrous ethanol was chromatographic grade; sodium chloride was analytical grade; water was ultrapure water;
[0039] 2) Tea-flavored distilled spirits: 6 batches in total, numbered S1 to S6, from Guangxi Guojing Winery Co., Ltd.
[0040] 3) Standard reference materials: linalool, α-terpineol, methyl salicylate, ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl laurate, isobutanol, isoamyl alcohol, 2-octanol, with a purity greater than 97%, purchased from Sigma-Aldrich.
[0041] 4) Preparation of mixed standard solutions: Weigh 12.2 mg linalool, 3.1 mg α-terpineol, 3.2 mg methyl salicylate, 100.2 mg ethyl acetate, 3.1 mg ethyl hexanoate, 12.1 mg ethyl octanoate, 20.1 mg ethyl decanoate, 28.0 mg ethyl laurate, 120.5 mg isobutanol, and 800.4 mg isoamyl alcohol into a 100 mL volumetric flask. Dilute to volume with chromatographic grade anhydrous ethanol to obtain a standard stock solution. Then, perform serial dilutions of the standard stock solution with 50% ethanol-water solution to obtain mixed standard solutions with dilution factors of 1, 1 / 2, 1 / 4, 1 / 6, 1 / 10, and 1 / 20. The concentration gradients of each substance in the mixed standard solutions are shown in Table 1.
[0042] Table 1
[0043] 1 1 / 2 1 / 4 1 / 6 1 / 10 1 / 20 Linalool 121.5 60.8 30.4 20.3 12.2 6.1 α-terpineol 30.4 15.2 7.6 5.1 3 1.5 Methyl salicylate 31.9 16 8 5.3 3.2 0.1 Ethyl acetate 1001.6 500.8 250.4 166.9 100.2 50.1 Ethyl hexanoate 30.7 15.4 7.7 5.1 3.1 1.5 Ethyl octanoate 121.4 60.7 30.4 20.2 12.1 6.1 Ethyl decanoate 200.9 100.5 50.3 33.5 20.1 10 Ethyl lauryl acid 280.4 140.2 70.1 46.7 28 14 Isobutanol 1204.9 602.5 301.3 200.8 120.5 60.2 Isoamyl alcohol 8003.6 4001.8 2000.9 1333.9 800.4 400.2
[0044] Note: The units for all data in Table 1 are mg / L.
[0045] 5) Preparation of internal standard solution: Weigh 12 mg of 2-octanol into a 100 mL volumetric flask and dilute to volume with anhydrous ethanol to obtain the internal standard solution;
[0046] 6) Preparation of test solution: Mix the mixed standard solution or tea-flavored distilled liquor with ultrapure water at a ratio of 1:5 to obtain the standard stock solution or sample stock solution; weigh 2g of analytical grade sodium chloride, 6mL of stock solution and 20μL of internal standard solution into a headspace vial to obtain the standard or sample test solution.
[0047] 7) Detection of mixed standard test solutions:
[0048] (1) HS-SPME sample preparation: volatile components were extracted using DVB / CAR / PDMS extraction fibers (coating thickness 50 / 30μm, stretchable length 2cm). After equilibrating the mixed standard solution in a 40℃ water bath for 15 min, the extraction fiber was stirred and adsorbed at 40℃ for 30 min. The solution was then removed and immediately manually injected into the gas chromatograph injection port for 5 min of analysis.
[0049] (2) GC-MS analysis: The standard or sample solution was detected using a DB-WAX column (30m×0.25mm×0.25μm). The injection port temperature was 200℃, the split ratio was 4:1, the carrier gas was high-purity helium (99.999%), and the carrier gas flow rate was 1.5mL / min.
[0050] (3) Compound characterization: The target substance is characterized based on the comparison of retention times of standards and the results of mass spectrometry query;
[0051] (4) Compound quantification: Plot a standard curve with the ratio of the peak area of each compound to the peak area of 2-octanol as the abscissa and the mass concentration of each compound in the mixed standard solution as the abscissa, and obtain the standard curve equation.
[0052] 8) Detection of the sample solution: The sample solution was detected by HS-SPME-GC-MS and DB-WAX column under the same detection conditions as in step (7). After detection, the peak areas of each compound and the peak area of 2-octanol were calculated and substituted into the standard curve equation to obtain the content of each flavor substance in the tea-flavored distilled spirit.
[0053] 9) Sensory quality rating standards
[0054] (1) For the extra grade, the following conditions must be met simultaneously: the mass concentration of linalool is greater than 10 mg / L, the mass concentration ratio of linalool to α-terpineol is greater than 3:1, the mass concentration of methyl salicylate is greater than 2 mg / L, the mass concentration of total ethyl esters is greater than 200 mg / L and less than 600 mg / L, and the mass concentration of total higher alcohols is greater than 500 mg / L and less than 1200 mg / L.
[0055] (2) Level 1, must simultaneously meet the following conditions: linalool mass concentration greater than 8 mg / L, linalool to α-terpineol mass concentration ratio greater than 2:1, methyl salicylate mass concentration greater than 1 mg / L, total ethyl ester mass concentration less than 800 mg / L, and total higher alcohol mass concentration less than 1200 mg / L.
[0056] (3) Secondary, the following conditions must be met simultaneously: the mass concentration of linalool is greater than 6 mg / L, the mass concentration of total ethyl esters is less than 800 mg / L, and the mass concentration of total higher alcohols is less than 1400 mg / L.
[0057] (4) Secondary: Samples that do not meet the rating standards of Special Grade, Grade 1 and Grade 2.
[0058] Test results
[0059] 1. Standard curves of mixed standard solutions of key flavor compounds are shown in Table 2.
[0060] Table 2
[0061] compound Regression equation <![CDATA[Coefficient of correlation R 2 > Linear range Linalool y = 1.169x + 0.208 0.9983 6.1-121.5 α-terpineol y = 3.370x - 0.084 0.9956 1.5-30.4 Methyl salicylate y = 1.753x + 0.045 0.9992 1.6-31.9 Ethyl acetate y = 53.54x + 5.420 0.9996 50.1-1001.6 Ethyl hexanoate y = 1.095x + 0.184 0.9994 1.5-30.7 Ethyl octanoate y = 0.381x + 0.305 0.9997 6.1-121.4 Ethyl decanoate y = 0.364x + 0.661 0.9994 10.0-200.9 Ethyl lauryl acid y = 0.818x + 2.480 0.9991 14.0-280.4 Isobutanol y = 188.600x + 5.415 0.9999 120.5-1204.9 Isoamyl alcohol y = 56.188x + 4.303 0.9998 400.2-8003.6
[0062] As shown in Table 2, the correlation coefficients of the 10 key flavor compounds are all above 0.9956, indicating that the peak area of each compound and the ratio of the peak area of 2-octanol have a good linear relationship with the mass concentration of the mixed standard solution of key flavor compounds. Therefore, the method of the present invention can effectively determine the content of 10 key flavor compounds in tea-flavored distilled spirits samples.
[0063] 2. The test results of six tea-flavored distilled spirits samples are shown in Table 3.
[0064] Table 3
[0065]
[0066]
[0067] Note: The units for all data in Table 3 are mg / L.
[0068] As shown in Table 3:
[0069] Sample 1 has a linalool concentration greater than 10 mg / L, a linalool / α-terpineol ratio of 2.17, a methyl salicylate concentration greater than 2 mg / L, a total ethyl ester concentration less than 800 mg / L, and a total higher alcohol concentration greater than 1200 mg / L and less than 1400 mg / L, and its quality grade is Grade II.
[0070] Sample 2 has a linalool concentration greater than 10 mg / L, a linalool / α-terpineol ratio of 2.12, a methyl salicylate concentration greater than 2 mg / L, a total ethyl ester concentration less than 800 mg / L, and a total higher alcohol concentration less than 1200 mg / L, classifying it as Grade 1.
[0071] Sample 3 has a linalool concentration greater than 8 mg / L, a linalool / α-terpineol ratio of 1.33, a methyl salicylate concentration greater than 2 mg / L, a total ethyl ester concentration less than 800 mg / L, and a total higher alcohol concentration less than 1200 mg / L, classifying it as Grade II.
[0072] Sample 4 has a linalool concentration greater than 10 mg / L, a linalool / α-terpineol ratio of 7.23, a methyl salicylate concentration greater than 2 mg / L, a total ethyl ester concentration greater than 200 mg / L and less than 600 mg / L, and a total higher alcohol concentration greater than 500 mg / L and less than 1200 mg / L. Its quality grade is extra grade.
[0073] Sample 5 has a linalool concentration greater than 10 mg / L, a linalool / α-terpineol ratio of 3.46, a methyl salicylate concentration greater than 2 mg / L, a total ethyl ester concentration greater than 200 mg / L and less than 600 mg / L, and a total higher alcohol concentration greater than 500 mg / L and less than 1200 mg / L. Its quality grade is extra grade.
[0074] Sample 6 has a linalool concentration of less than 6 mg / L, a methyl salicylate concentration of less than 1 mg / L, a total ethyl ester concentration of greater than 60 mg / L and less than 800 mg / L, and a total higher alcohol concentration of less than 500 mg / L, and its quality grade is secondary.
[0075] Based on the overall assessment, samples 4 and 5 exhibited the best sensory quality, followed by sample 2, then samples 1 and 3, with sample 6 showing the worst quality. This evaluation result is consistent with the sensory evaluation results of the professional wine taster panel.
[0076] The above description is a detailed description of the preferred embodiments of the present invention. However, the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modifications made under the technical spirit of the present invention should fall within the patent scope covered by the present invention.
Claims
1. A sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis, characterized in that, Includes the following steps: 1) Preparation of mixed standard solutions: Weigh 12.2 mg linalool, 3.1 mg α-terpineol, 3.2 mg methyl salicylate, 100.2 mg ethyl acetate, 3.1 mg ethyl hexanoate, 12.1 mg ethyl octanoate, 20.1 mg ethyl decanoate, 28.0 mg ethyl laurate, 120.5 mg isobutanol, and 800.4 mg isoamyl alcohol into a 100 mL volumetric flask. Dilute to volume with anhydrous ethanol to obtain a standard stock solution. Then, perform serial dilutions of the standard stock solution with ethanol solution to obtain mixed standard solutions with dilution ratios of 1, 1 / 2, 1 / 4, 1 / 6, 1 / 10, and 1 / 20. 2) Preparation of internal standard solution: Weigh 12 mg of 2-octanol into a 100 mL volumetric flask and dilute to volume with anhydrous ethanol to obtain the internal standard solution; 3) Preparation of test solution: Mix the mixed standard solution or tea-flavored distilled liquor with ultrapure water evenly to obtain the standard stock solution or sample stock solution; weigh 2g of analytical grade sodium chloride, 6mL of stock solution and 20μL of internal standard solution into a headspace vial to obtain the mixed standard or sample test solution. 4) Detection of mixed standard test solutions: (1) HS-SPME sample preparation: Use SPME extraction fiber to extract volatile components. After equilibrating the mixed standard test solution in a 40℃ water bath for 15 min, use the extraction fiber to stir and adsorb at 40℃ for 30 min and then take it out. Immediately manually inject the sample into the gas chromatograph injection port for 5 min of analysis. (2) GC-MS analysis: The standard or sample solution was detected using a DB-WAX column. The injection port temperature was 200℃, the split ratio was 4:1, the carrier gas was high-purity helium (99.999%), and the carrier gas flow rate was 1.5 mL / min. (3) Qualitative and quantitative analysis: The target substance is qualitatively identified based on the comparison of retention times of the standard and the results of mass spectrometry query. A standard curve equation is prepared based on the chromatographic peak area and internal standard peak area of each compound. 5) Detection of sample test solution: The sample solution is detected by HS-SPME-GC-MS and DB-WAX chromatographic column. The detection conditions are the same as in step (4). The target substance is qualitatively identified based on the retention time comparison of the standard and the mass spectrometry query results. The target substance is quantitatively identified by the internal standard-standard curve method. 6) Sensory quality rating standards (1) For the extra grade, the following conditions must be met simultaneously: the mass concentration of linalool is greater than 10 mg / L, the mass concentration ratio of linalool to α-terpineol is greater than 3:1, the mass concentration of methyl salicylate is greater than 2 mg / L, the mass concentration of total ethyl esters is greater than 200 mg / L and less than 600 mg / L, and the mass concentration of total higher alcohols is greater than 500 mg / L and less than 1200 mg / L. (2) Level 1, must simultaneously meet the following conditions: linalool mass concentration greater than 8 mg / L, linalool to α-terpineol mass concentration ratio greater than 2:1, methyl salicylate mass concentration greater than 1 mg / L, total ethyl ester mass concentration less than 800 mg / L, and total higher alcohol mass concentration less than 1200 mg / L. (3) Secondary, the following conditions must be met simultaneously: the mass concentration of linalool is greater than 6 mg / L, the mass concentration of total ethyl esters is less than 800 mg / L, and the mass concentration of total higher alcohols is less than 1400 mg / L. (4) Secondary: Samples that do not meet the rating standards of Special Grade, Grade 1 and Grade 2.
2. The sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis according to claim 1, characterized in that, The ethanol solution in step 1) is an anhydrous ethanol-ultrapure aqueous solution with a volume ratio of 1:1, and the anhydrous ethanol is a chromatographically pure reagent.
3. The sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis according to claim 1, characterized in that, The standard mentioned in steps 1) and 2) is a GC standard with a purity of 97% or higher.
4. The sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis according to claim 1, characterized in that, In step 3), the mixed standard solution or tea-flavored distilled liquor sample is mixed with ultrapure water at a ratio of 1:
5.
5. The sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis according to claim 1, characterized in that, The SPME extraction fiber in step 4) is DVB / CAR / PDMS with a coating thickness of 50 / 30μm and a stretchable length of 2cm.
6. The sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis according to claim 1, characterized in that, The DB-WAX column in step 4) has a specification of 30m × 0.25mm × 0.25μm.
7. The sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis according to claim 1, characterized in that, In steps 4) and 5), the method for calculating the mass concentration of each compound in the sample solution is as follows: First, after testing the standard solution, a standard curve is plotted with the ratio of the peak area of each compound to the peak area of 2-octanol as the abscissa and the mass concentration of each compound in the mixed standard solution as the abscissa, to obtain the standard curve equation; Second, after testing the sample solution, the peak areas of each compound and 2-octanol are calculated, and substituted into the standard curve equation to obtain the content of each flavor substance in the tea-flavored distilled spirit.
8. The sensory quality evaluation method for tea-aroma type distilled spirits based on instrumental analysis according to claim 1, characterized in that, The total ethyl ester concentration in step 6) is the total mass concentration of ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate; the total higher alcohol concentration is the total mass concentration of isobutanol and isoamyl alcohol.