陕西不同地区稠酒品质特征及挥发性风味成分分析

The physicochemical indexes of 5 kinds of glutinous millet wines from northern Shaanxi and 3 kinds of glutinous millet wines from Guanzhong were tested, and the volatile flavor substances were analyzed by gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA) and cluster analysis (CA). The results showed that the total solid content of the 8 kinds of the wine samples was more than 10%, and the alcohol content was 1.3%vol-2.5%vol. The total acid content of the wines from northern Shaanxi was higher than 2 g/L, and that of the wines from Guanzhong was lower than 1 g/L. The content of reducing sugar and water-soluble total sugar was 1.59%-6.70%, and 2.76%-10.07%, respectively. A total of 56 kinds of volatile flavor substances were detected in the wine samples, including 10 aldehydes, 12 ketones, 9 acids, 7 alcohols, 7 esters, 4 kinds of alkanes; 2 phenols, 2 acid anhydride, 1 furan, 1 alkene and 1 acyl. There were 9 common volatile flavor compounds in the wines from northern Shaanxi and Guanzhong, such as furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and the difference of volatile flavor substance content was mainly reflected in acids and alcohols. The results of PCA and CA showed that the volatile flavor components of the wines from Guanzhong were close to each other, while the volatile flavor components of the wines from Shannbei were different from each other.