知识与财富的链接
本研究以广西龙州本地50度米酒为酒基,以澳洲坚果的壳果、果壳及果仁为原辅料,按一定比例进行泡制得到三种澳洲坚果露酒,然后采用顶空固相微萃取(HS-SPME)方法结合气相色谱质谱法(GC/MS)对三种露酒的挥发性香气成分进行分析、鉴定,再通过因子分析对三种露酒的挥发性香气成分进行比较与评价,最后通过感官评定进行验证。结果表明：通过因子分析法,可得2个公因子,2个因子累计方差贡献率为100%,能较为全面客观地评价三种澳洲坚果露酒的香气品质。通过公因子得分与综合得分可知,果仁露酒的香气品质最好,其次是果壳露酒、壳果露酒,感官评价结果与香气成分综合评价结果也相吻合。
In this study, Local 50 degrees rice wine of Guangxi Longzhou used as raw wine, Macadamia caryopsis, shell and nutlet used as raw material, Three kind of wine were obtained in a certain proportion, Then analysis and authenticating of volatile aroma components were carried out by using headspace solid phase microextraction (HS -SPME) method combined with gas chromatography mass spectrometry (GC-MS),And the volatile aroma components of three kinds of wine were compared and evaluated by factor analysis. Finally, it was verified by sensory evaluation. The results showed that through the factor analysis, two common factors were obtained, and their cumulative variance contribution rate was 100%, so the aroma quality of three kinds of Macadamia spp. Wine can be evaluated comprehensively and objectively.Based on common factor scores and comprehensive scores, Macadamia nutlet Wine was the best, followed by Macadamia shell Wine,Macadamia caryopsis Wine, The result of sensory evaluation was also coincide with the result of comprehensive evaluation of aroma components.
