单粮型和多粮型老白干酒的挥发性风味物质差异性分析

利用顶空固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）技术建立单粮型和多粮型白酒挥发性风味物质的指纹图谱，并对数据进行主成分分析（PCA）和正交偏最小二乘-判别分析（OPLS-DA），采用化学计量学和代谢组学技术对两种白酒进行差异性研究。结果表明，单粮白酒和多粮白酒中分别共检出83种、84种挥发性风味物质，其中两种酒共有26种差异化合物，其中有11种关键差异化合物。相对于单粮酒，多粮酒有15种物质的含量上升，11种物质的含量下降。该研究从风味物质差异的角度解释了多粮酒绵甜、柔顺、利口的本质。

Analysis on the difference of volatile compounds between two kinds of Laobaigan Baijiu produced from single-grain and multi-grain

The fingerprints of volatile flavor compounds of single-grain and multi-grain Baijiu (Chinese liquor) were established by headspace solid phase microextraction (HS-SPME) combined with GC-MS technology, the data were analyzed by principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), and the difference between 2 kinds of Baijiu was studied with chemometrics and metabolomics techniques. The results showed that 83 and 84 volatile flavor compounds were detected in single-grain and multi-grain Baijiu, respectively. Among them, there were 26 kinds of different compounds in two kinds of Baijiu, including 11 key different compounds. Compared with single-grain Baijiu, the contents of 15 compounds in multi-grain Baijiu increased, and the contents of 11 compounds decreased. The study explained the essence of multi- grain Baijiu, which was soft, sweet, tasty and refreshing from the perspective of flavor compounds difference.