Based On Gas Chromatography-Mass Spectrometry And Sniffing Technology Study On The Difference Of Composition And Flavor Of Zhuyeqing In Different Years

Baijiu has a long history in China.In ancient times,Baijiu was regarded as a sacred substance.With the development of Baijiu-making technology,Baijiu has gradually become an indispensable drink in people's daily life.As a kind of Zhuyeqing has a high health care function.With the improvement of people's living standards,the market prospects of various high-end and healthy Baijiu.In order to improve the flavor and taste of Baijiu.researchers use modern analytical techniques to analyze and test various types of Baijiu.Gas chromatography has become an important means for the analysis of the content of various components in Baijiu due to its fast analysis speed,high separation efficiency and high sensitivity.Mass spectrometry can qualitatively analyze each compound in Baijiu,so it has become one of the important instruments in liquor analysis.Gas chromatography-mass spectrometry combines gas chromatography and mass spectrometry to not only quantitatively analyze the content of various components in Baijiu,but also qualitatively analyze the specific components in Baijiu.Therefore,the GC-MS technology is widely used.It is used in the analysis and detection of liquor.The sniffer technique uses instruments to simulate physiological olfaction,but the sniffer technique is more objective,sensitive,and discriminating than the physiological sense of smell.Therefore,the sniffer technology has become an important technical means in Baijiu analysis.In this paper,using gas chromatography-mass spectrometry and sniffer technology,the differences in the composition of Zhuyeqing and its base Baijiu,the differences in the composition of Zhuyeqing in different years and the differences in the flavor of bamboo leaves in different years were analyzed.This article mainly completes the following work:1.The quantitative analysis of the micro-ingredients of Zhuyeqing and their base Baijiu by gas chromatography-mass spectrometry was carried out by gas chromatography-mass spectrometry.The differences between Zhuyeqing and their base Baijiu were discussed.Through the analysis of the volatile components and content of Zhuyeqing and its base Baijiu,the content of acid substances,alcohols,esters,aldehydes and other compounds in the two wine samples was determined,and two kinds of wine samples were obtained.The contents of various compounds were compared to find out the differences.2.The quantitative analysis of the trace components of 1 year Zhuyeqing,5 year Zhuyeqing and 10 year Zhuyeqing was carried out by gas chromatography-mass spectrometry.The difference of Zhuyeqing composition in different years was preliminarily discussed.Through the analysis of the volatile components and content of Zhuyeqing in different years,the contents of acid substances,alcohols,esters,aldehydes and alkenes in Zhuyeqing were determined.The contents of various compounds in the three years of Zhuyeqing samples were compared and the differences were obtained.3.The flavors of 1 year Zhuyeqing,5 year Zhuyeqing and 10 year Zhuyeqing were analyzed by sniffing technique,and the differences in flavor of Zhuyeqing in different years were preliminarily discussed.Through the analysis of the odor of Zhuyeqing in different years,the odor of Zhuyeqing in three years was determined,and the differences in the flavor of Zhuyeqing in three years were analyzed.