韩国蒸馏酒、烧酒的表征，使用化学、HS-SPME-GC-MS 和感官描述分析,Molecules

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韩国蒸馏酒、烧酒的表征，使用化学、HS-SPME-GC-MS 和感官描述分析
Molecules ( IF 4.2 ) Pub Date : 2022-04-09 , DOI: 10.3390/molecules27082429
Hyoung-Uk Choi ₁ , Tae-Wan Kim ₂ , Seung-Joo Lee ₁

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18 种不同类型蒸馏烧酒的挥发性成分和感官特征，根据各种原材料和蒸馏方法（大气与真空）选择，使用顶空固相微萃取 (HS-SPME) 与气相色谱-质谱 (GC-MS) 和描述性分析进行了探索。还测定了一般化学性质，例如 pH 值、总酸度 (TA)、总可溶性固体 (°Brix) 和乳酸浓度。共鉴定出56种挥发性化合物，包括31种酯类、11种醇类、1种酸类、4种醛类、3种酮类和6种杂类化合物。从挥发性数据的主成分分析 (PCA) 来看，使用 MSO 和 PJU 等常压蒸馏制成的样品与减压蒸馏样品有明显差异。基于感官数据的主成分分析，样品的蒸馏方法也有明显的区别。为了探索化学、挥发性和感官数据集之间的关系，应用了多因素分析 (MFA)。酵母和泥土风味与 1-壬醇、辛酸和长链酯（如苯乙酸乙酯和十四烷酸乙酯）以及化学参数（如 TA、°Brix 和乳酸）密切相关。

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Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis

The volatile compounds and sensory profiles of 18 different types of distilled soju, chosen with regard to various raw materials and distillation methods (atmospheric vs. vacuum), were explored using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive analysis. General chemical properties such as pH, total acidity (TA), total soluble solids (°Brix), and lactic acid concentration were also determined. A total of 56 volatile compounds, comprising 31 esters, 11 alcohols, 1 acid, 4 aldehydes, 3 ketones, and 6 miscellaneous compounds, were identified. From the principal component analysis (PCA) of the volatile data, samples made using atmospheric distillation such as MSO and PJU showed a clear difference from decompressed distillation samples. Based on the PCA of the sensory data, there was also a clear distinction between samples by their distillation method. To explore relationships among chemical, volatile, and sensory data sets, multiple factor analysis (MFA) was applied. Yeasty and earthy flavors showed a close relationship with 1-nonanol, octatonic acid, and longer-chain esters such as ethyl phenylacetate and ethyl tetradecanoate, and with chemical parameters such as TA, °Brix, and lactic acid.

更新日期：2022-04-09

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