轻工学报2026，Vol.41Issue(1)：1-15,15.DOI:10.12187/2026.01.001
基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析
Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology
摘要
Abstract
[Objective]This study aims to further elucidate the characteristics of volatile compounds,key aroma compounds,and differential components across four basic flavor-types and two blended flavor-types of Chinese Baijiu.[Methods]Using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),relative odor activity value(ROAV)method,and orthogonal partial least squares-discriminant analysis(OPLS-DA),the distribution patterns of volatile compounds,identified key aroma compounds,and determined significant differential compounds among the six flavor-types were analyzed.[Results]A total of 207 volatile compounds were identified across the six flavor-types Chinese Baijiu,spanning 10 chemical categories—primarily esters,aromatic compounds,alcohols,alkenes,aldehydes,and ketones.Volatile compound composition exhibited significant differences among flavor-types:26 compounds were common to all types,77 compounds were unique to a single type,and 104 compounds were present in 2～5 types.Light flavor-type and Rice flavor-type Baijiu showed fewer volatile compound types,while both Taorong flavor-type and Mixed flavor-type Baijiu demonstrated greater similarity to Strong flavor-type and Soy Sauce flavor-type Baijiu in volatile compound composition.10 volatile compounds,including ethyl caproate,ethyl octanoate,and ethyl phenylacetate,were identified as key aroma compounds for one or more flavor-types.13 volatile compounds,such as ethyl caproate,ethyl myristate,ethyl hexadecanoate,and ethyl acetate,were classified as important differential compounds for distinguishing the six flavor-types.[Conclusion]Significant differences exist in volatile compound composition across Chinese Baijiu flavor-types,with key aroma compounds and differential compounds predominantly comprising ethyl esters.The scientific integration of production processes for basic flavor-types represents a critical technical pathway for developing innovative Chinese Baijiu flavor-types.关键词
白酒香型/顶空-固相微萃取-气相色谱-质谱联用技术/挥发性化合物/差异分析Key words
Baijiu flavor-type/HS-SPME-GC-MS technology/volatile compound/difference analysis分类
轻工纺织引用本文复制引用
胡晓龙,李华,雷旭东,韩素娜,张俊飞,邓鸣东,黄润娜,王晓毅..基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析[J].轻工学报,2026,41(1):1-15,15.基金项目
国家自然科学基金项目(32472311,31801535) （32472311,31801535）
河南省自然科学基金项目(242300421339) （242300421339）
固态发酵资源利用四川省重点实验室开放基金项目(2022GTZD03) （2022GTZD03）
河南省高等学校重点科研项目(24A550018) （24A550018）
