基于主成分分析和层次聚类分析的酱香型白酒基酒分类研究

为了区分酱香型白酒不同轮次基酒，对茅台镇49个酱香型白酒基酒样品进行理化指标和感官品评分析，并结合主成分分析（PCA）和层次聚类分析（HCA）进行分类。结果表明，各轮次基酒的总酸、乙酸乙酯、正丙醇含量随着轮次数增加而减少，总酯、乳酸乙酯含量先增后减，醇类、醛类和己酸乙酯含量基本保持稳定。感官品评结果显示，各轮次基酒的风格随着轮次数增加由酯香、粮香、酸、涩向酱香、甜、丰满过渡，最终表现为焦香、苦、丰满。基于理化指标和感官评价结果的层次聚类分析（HCA）和主成分分析（PCA）结果表明，该方法能够有效实现酱香型白酒不同轮次基酒的分类，不同轮次基酒样品可划分为三类：①一、二轮次基酒；②三、四轮次基酒；③五、六、七轮次基酒。

Classification of base liquor of sauce-flavor Baijiu based on principal component analysis and hierarchical clustering analysis

In order to classify the different round base liquor of sauce-flavor (Jiangxiangxing) Baijiu, the physicochemical indexes and sensory evaluation of 49 base liquor samples of sauce-flavor Baijiu from Maotai town were analyzed, and the samples were classified by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that the content of total acid, ethyl acetate and n-propanol decreased with the increase of rounds. The contents of total ester and ethyl lactate increased first and then decreased, and the contents of other alcohols, aldehydes as well as ethyl hexanoate did not change significantly. The sensory evaluation analysis showed that the style of base liquor in each round changed from ester, grain, sour and astringent to sauce, sweet and fullness with the increase of rounds, and finally showed burnt, bitter and fullness. HCA and PCA based on physicochemical indexes and sensory evaluation results showed that the method could effectively classify different rounds of base liquor of sauce-flavor Baijiu. The samples of different rounds of sauce-flavor base Baijiu could be divided into three types: ①first and second rounds; ②third and fourth rounds; ③fifth, sixth and seventh rounds.