Study On Volatile Matter Difference Of Different Types Of Maotai Flavor Baijiu

Compared with other Baijiu,Maotai flavor Baijiu has a more complex brewing process and flavor substances,and Maotai flavor Baijiu with different qualities and origins have greater differences in flavor components.Therefore,establishing a fast and accurate identification model of Maotai flavor Baijiu grade,origin,and style is of great significance for classifying Maotai flavor Baijiu.In this paper,Maotai flavor finished Baijiu with different quality,different production areas and different styles in Chishui River is taken as the research object The corresponding models were established based on principal component analysis and the orthogonal partial least squares analysis method before determining the optimal model,whose variables were used for variable projection.Then,the differential substances between different types of Maotai flavor Baijiu were further determined by cluster thermogram analysis.This study provided a scientific basis for establishing a systematic rapid classification of Maotai flavor Baijiu’s grade,origin,and style.The main research results obtained are shown as follows:(1)Based on gas chromatography,64 volatile flavor compounds in different types of Maotai flavor Baijiu were quantified by direct sampling combined with the internal standard curve method,and the aroma activity value was analyzed.The research results of Maotai flavor Baijiu with different qualities showed that the quality grade of Baijiu had a certain relationship with the total content of various substances.The total content of various substances in grades A and B Baijiu samples were higher than those in grades C and D.Analysis of aroma compounds with OAV>1 identified 10 related flavor compounds and 10 unique typical compounds.The research results of Maotai flavor Baijiu from different production areas of Chishui River showed that the total content of substances in ZJ production area was slightly lower than that in the other four production areas,and the content of esters and acid compounds in XJ and MT production areas was significantly higher than that in other production areas.17 related substances and 7 unique typical compounds were identified by analyzing aroma compounds with OAV>1.The research results of different styles of Baijiu samples show that the total content of QP style wine samples was the highest.Except for BJP style Baijiu samples,the total content of other styles was relatively small.The content of aromatic substances in BJP and SDP Baijiu samples from the northern region was significantly higher than that in CP,QP,and GXP from the southern region,indicating that there are still significant differences in the flavor of Maotai flavor Baijiu between the northern and southern regions.14 related flavor compounds and 4 unique typical compounds were identified by analyzing aroma compounds with OAV>1.(2)The models using PCA and OPLS-DA for the identification of different quality,different production areas and different styles of Maotai flavor Baijiu were established based on the quantification of 64 flavor components and the results of the selected significantly different substances,respectively.The replacement tests for these two models were not overfitted and have a good prediction results.The results of the study on different quality Baijiu samples showed that the two models had good classification performance.There was a high similarity between grade A and B wine samples.The R~2 Y and Q~2 Y values of two models were 0.902,0.798 and 0.808,0.76 respectively.The correct recognition rates of the test set were 97.4% and 91.46%,respectively.The results of the study on Baijiue samples from different production areas showed that the similarity of Baijiu samples from ZJ,XJ,and MT production areas was high,thus cannot achieve complete separation.The LJ and JS production areas were completely distinguished from other production areas.The R~2 Y and Q~2 Y value of two models were0.958,0.949 and 0.94,0.934 respectively.The accuracy of the test set was100%.The results of the study on different styles of Baijiu samples showed that SDP and BJP had a high aggregation,while other styles of Baijiu samples could be clearly distinguished.The R~2 Y and Q~2 Y value of two models were0.946,0.92 and 0.941,0.907 respectivly.The accuracy of the test set was100%.The model constructed by gas chromatography flavor substances was selected as the optimal model for all three types of Baijiu samples.(3)VIP value and HCA were performed based on the selected optimal model data.In the analysis of wine samples of different qualities,the VIP value analysis identified 27 potential differentiators and found that Baijiu samples of the same grade clustered together by drawing a clustering heat map.The results of the study on Baijiu samples from different production areas indicated that the VIP values identified 28 potential differentiators.The and clustering heat maps revealed that Baijiu samples from the same production area were basically clustered,and a few MT samples were classified into ZJ production area.The results of the study on different styles of wine samples indicated that VIP values identified 38 potential differentiators.Through the clustering heat map,it can be found that the Baijiu samples from QP and CP could basically aggregate,while BJP and SDP styles cannot be completely separated.