食品科学 ›› 2021, Vol. 42 ›› Issue (6): 223-228.doi: 10.7506/spkx1002-6630-20200319-294

• 成分分析 • 上一篇    下一篇

基于非靶向风味组学分析3 种品牌啤酒的风味差异

陈华磊,黄克兴,郑敏,杨朝霞   

  1. (青岛啤酒股份有限公司,啤酒生物发酵工程国家重点实验室,山东 青岛 266100)
  • 出版日期:2021-03-25 发布日期:2021-03-29
  • 基金资助:
    国家高技术研究发展计划(863计划)项目(2013AA102109)

Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics

CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia   

  1. (State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266100, China)
  • Online:2021-03-25 Published:2021-03-29

摘要: 通过顶空固相微萃取结合气相色谱-质谱鉴定Lager啤酒中挥发物,并利用主成分分析、偏最小二乘-判别分析(partial least squares-discrimination analysis,PLS-DA)法及随机森林分类(random forest classifier,RFC)法区分3 种品牌的Lager啤酒的风味差异。使用二乙烯基苯/碳分子筛/聚二甲基硅氧烷萃取纤维,室温固相微萃取5 min,然后在气相色谱仪进样口解吸,并通过色谱分离进行啤酒挥发物分析。在被鉴定的风味化合物中,辛酸乙酯、癸酸乙酯等是区分Lager啤酒品牌的关键性风味物质。在建立的PLS-DA与RFC模型中上述组分对啤酒风味差异的贡献较大,模型的预测准确度均达到100%,此策略对基于风味的啤酒分类方法的建立起到积极作用。

关键词: Lager啤酒;风味组学;气相色谱-质谱;风味差异

Abstract: The volatiles in Lager beer were identified by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the flavor differences among three brands of Lager beer were discriminated by principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and random forest classifier (RFC). Using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fibers, we extracted the samples for 5 min at room temperature, then desorbed the analytes at the GC inlet and analyzed them. Among the identified flavor compounds, ethyl octanoate and ethyl decanoate were the key components to discriminate the brands. In the established PLS-DA and RFC models, both giving a prediction accuracy of 100%, the two components contributed the most to the difference in beer flavor. This strategy could play a positive role in the establishment of a flavor-based method for beer classification.

Key words: Lager beer; flavoromics; gas chromatography-mass spectrometry; flavor difference

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