Evaluation of Different Rounds of Moutai-flavor Baijiu Based on Principal Component Analysis
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Abstract:
In order to evaluate and differentiate different rounds of Moutai-flavor Baijiu, the flavor substances from seven rounds of Moutai-flavor Baijiu in the same cellar as the object were detected by gas chromatography and analyzed by principal component analysis. The results showed that the total acid content in crude spirits decreased with the increase of the number of rounds. The total acid content in the first round was the highest, reaching 2.94 g/L, and then decreased all the time, finally reaching the minimum value of 1.51 g/L in the sixth and seventh rounds. The total ester content first increased and then decreased, starting from 3.57 g/L, and the total ester content in the third round reached the highest value of 5.14 g/L, then declined to 3.10 g/L. The content of acetic acid, n-propanol, ethyl acetate, ethyl lactate, acetaldehyde, acetal and other compounds was relatively high in the crude spirits. The contents of acetic acid, ethyl acetate and n-propanol in the first and second crude spirits were extremely high, they accounted for 14.77%~15.55%, 14.16%~22.90% and 37.78%~37.98% respectively. The results of principal component analysis showed that the cumulative contribution rate of the first three principal components could reach 89.3%, and each round of Baijiu could be effectively distinguished on the scatter chart of comprehensive score. The first round of Baijiu alone occupied the first quadrant, the second round of Baijiu was located near the negative axis of X axis, the third to fifth rounds of Baijiu were concentrated, located below X axis and near Y axis, and the sixth and seventh rounds were concentrated near the positive axis of X axis. The comprehensive score of each round of Baijiu was: 4>5>3>7>6>1>2. To sum up, the difference of flavor substances combined with principal component analysis could accurately and quickly distinguish and evaluate the crude spirits of different rounds of Moutai-flavor Baijiu, which could provide theoretical support for the crude spirits' hooking and rating.
