Wang Yue, Yu Kangjie, Xiao Xiongjun, Tan Jianxia, Liao Rui, Li Cong, Li Siyu, Liu Nian, Ma Yi
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin 644000, China.
Molecules. 2025 Aug 8;30(16):3315. doi: 10.3390/molecules30163315.
Rice wine is a beverage rich in flavor, but the flavor difference caused by rice raw materials has received little attention. To determine the key aroma compounds in rice wine, four types of samples were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and sensory evaluation. Thirty-eight aroma compounds were detected in the experiment, thirteen of which were identified and quantified using the internal standard method. Additionally, multivariate statistical analyses such as partial least squares discriminant analysis (PLS-DA) effectively revealed three major differential aroma components in rice wine (VIP value ≥ 1). Furthermore, by correlation analysis, it was found that starch and fat in the raw material properties of glutinous rice were significantly and positively correlated with the main differential volatile aroma components in rice wine ( < 0.05). Combined with principal component analysis (PCA), the selection of glutinous rice varieties associated with starch and lipid characteristics during the rice wine brewing process is conducive to improving the overall quality of rice wine.
米酒是一种风味浓郁的饮品，但大米原料所导致的风味差异却很少受到关注。为了确定米酒中的关键香气成分，采用气相色谱 - 质谱联用仪（GC-MS）、气相色谱 - 嗅觉测量仪（GC-O）和感官评价对四种类型的样品进行了分析。实验中共检测出38种香气成分，其中13种采用内标法进行了定性和定量分析。此外，偏最小二乘判别分析（PLS-DA）等多元统计分析有效地揭示了米酒中三种主要的差异香气成分（VIP值≥1）。通过相关性分析发现，糯米原料特性中的淀粉和脂肪与米酒中主要的差异挥发性香气成分呈显著正相关（<0.05）。结合主成分分析（PCA），在米酒酿造过程中选择与淀粉和脂质特性相关的糯米品种，有利于提高米酒的整体品质。
