CN114814096A - Sensory-mass spectrum mutual feedback model-based systematic analysis method for fragrance quality of Yunnan red wine for improving fragrance - Google Patents
Sensory-mass spectrum mutual feedback model-based systematic analysis method for fragrance quality of Yunnan red wine for improving fragrance Download PDFInfo
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Abstract
The invention relates to the field of aroma quality analysis of aroma-enhanced black tea, in particular to a method for carrying out systematic analysis on the aroma quality of Yunnan red tea based on an organoleptic-mass spectrum mutual feedback model, which comprises the following steps: (1) sensory analysis of the tea sample: carrying out tea-like sensory analysis on Yunnan red tea which is subjected to aroma enhancement at the temperature of 80 ℃, 90 ℃ and 100 ℃ for 1-7 h so as to obtain an aroma attribute score; determining the aroma raising at 90 ℃ as the preferable aroma raising condition; (2) and (3) identification of aroma components: selecting Yunnan red tea without extracting fragrance and at 90 ℃ for identifying fragrance components, thereby obtaining fragrance components and peak areas thereof; (3) and (3) based on heat map clustering and multiple factor analysis, utilizing the aroma attribute scores obtained in the step (1) and the relative peak areas of the aroma components obtained in the step (2) to establish the correlation between the aroma attributes and the aroma components. The invention realizes the deep analysis of the quality of the Yunnan red wine aroma processed by baking aroma raising.
Description
Technical Field
The invention relates to the field of aroma quality analysis of aroma-enhanced black tea, in particular to a method for carrying out systematic analysis on the aroma quality of Yunnan red tea based on an organoleptic-mass spectrum mutual feedback model.
Background
According to different processing technologies, black tea in China can be divided into young black tea, congou black tea and broken black tea, Yunnan red is one of typical representatives of big-leaf congou black tea, the bud and the leaf of the Yunnan red are plump, the golden hair is exposed, the aroma plasticity is high, and the primary processing technology mainly comprises withering, rolling, fermenting and drying. Baking and aroma raising are the most common tea quality improvement technology, and are particularly beneficial to excitation of tea aroma.
More than 700 kinds of aroma substances in tea leaves are detected, and are mostly converted from precursor substances such as carotenoid, fatty acid, glucoside and the like or generated by Maillard reaction. At present, a plurality of reports about the influence of baking aroma raising on the tea quality are provided. The slow baking of the Funan oolong tea by slow fire proposed by Huangyan and the like can enable the Funan oolong tea to form the quality characteristics of golden soup color, caramel aroma, mellow taste and obvious rhyme, namely 'strong fragrance' (the academic newspaper of food safety quality detection, 2015,6(05): 1525-1529); guo facing the sun and the like found in yellow tea process researches that baking is a key process for forming the crispy rice flavor of the yellow big tea (modern food science 2019,35(10): 235-245). Zjun et al show that the baking temperature of 110 ℃ and 120 ℃ can effectively remove the old taste and the solarization taste of summer and autumn green tea and promote the formation of flower fragrance and initiating incense (Chinese food bulletin 2010,10(06): 94-100); studies of Yang Cabernet Sauvignon and the like find that the aroma of the tea leaves can be improved after the black tea is baked for 1-2.5 hours at the temperature of 70 ℃ and at the temperature of 90 ℃ (2021, 379(9):1-11 in modern food technology). The research of baking aroma raising in oolong tea, yellow tea and green tea is relatively wide, the research in black tea is lacked, and the systematic research is lacked aiming at the contribution of the attribute and aroma components of the black tea improved by the aroma raising process, so that the adoption of a scientific and systematic black tea aroma evaluation and analysis method is very important for improving the application value of the aroma raising process in black tea processing and deeply analyzing the contribution of the aroma components of the tea.
Disclosure of Invention
The invention aims to provide a method for systematically analyzing the aroma quality of Yunnan red wine for improving aroma based on an organoleptic-mass spectrum mutual feedback model.
In order to solve the technical problem, the invention provides a method for systematically analyzing the aroma quality of Yunnan red wine by using an organoleptic-mass spectrum mutual feedback model, which comprises the following steps of:
(1) sensory analysis of the tea sample: carrying out tea-like sensory analysis on Yunnan red tea which is subjected to aroma enhancement at the temperature of 80 ℃, 90 ℃ and 100 ℃ for 1-7 h so as to obtain an aroma attribute score;
determining the aroma raising at 90 ℃ as the preferable aroma raising condition;
(2) and (3) identification of aroma components: selecting Yunnan red wine without extracting fragrance and extracting fragrance at 90 ℃ for identifying fragrance components, thereby obtaining fragrance components and peak areas thereof;
(3) and (3) based on heat map clustering and multiple factor analysis, utilizing the aroma attribute scores obtained in the step (1) and the relative peak areas of the aroma components obtained in the step (2) to establish the correlation between the aroma attributes and the aroma components (aroma compounds).
Description of the invention: the correlation shows that the analysis result of the sensory level obtained in the step (1) is consistent (corresponds) on one hand, and on the other hand, the specific contribution of the aroma substances in the tea leaves can be clarified.
The improvement of the method for systematically analyzing the aroma quality of Yunnan red wine by using the sensory-mass spectrum mutual feedback model is as follows:
the sensory analysis of the tea sample in the step (1) is as follows: performing sensory evaluation and quantitative description and analysis of aroma;
description of the drawings: specifically, the step (1) comprises the steps of performing sensory evaluation and comprehensive quality grading, establishing a fragrance reference system, and performing quantitative description analysis on fragrance according to the fragrance quality;
the aroma components of the step (2) are identified as follows: selecting Yunnan red wine without extracting fragrance and extracting fragrance at 90 deg.C, and performing simultaneous distillation and extraction method in combination with gas chromatography-mass spectrometry.
The method for systematically analyzing the aroma quality of Yunnan red wine for improving the aroma is further improved based on an organoleptic-mass spectrum mutual feedback model:
in the step (1), the sensory evaluation method is GB/T23776-: the total component is fragrance x 40% + taste x 50% + liquor x 10%.
The method for systematically analyzing the aroma quality of Yunnan red wine for improving the aroma is further improved based on an organoleptic-mass spectrum mutual feedback model:
in the step (1), aroma training is carried out on the evaluation team members by using the aroma standard as a reference sample, and then grading is carried out on each aroma attribute dimension of the Yunnan red wine, wherein the grading adopts a 5-point system.
The method for systematically analyzing the aroma quality of Yunnan red wine for improving the aroma is further improved based on an organoleptic-mass spectrum mutual feedback model:
the simultaneous distillation and extraction method and gas chromatography-mass spectrometry detection method in the step (2) comprises the following steps:
firstly extracting essential oil from Yunnan red wine without extracting fragrance and at 90 ℃, and carrying out GC-MS detection on aroma components in the obtained concentrated solution.
The method for systematically analyzing the aroma quality of Yunnan red wine for improving the aroma is further improved based on an organoleptic-mass spectrum mutual feedback model:
GC-MS detection was: the gas phase chromatographic column is an SH-Rxi-5Sil MS capillary column (30m is multiplied by 250 mu m is multiplied by 0.25 mu m), the carrier gas is high-purity helium (the purity is 99.999%), the column flow (the flow of the helium used as the carrier gas) is l.0mL/min, the sample injection amount is 1 mu L, and the sample injection mode is automatic non-flow-splitting sample injection; the initial temperature in the temperature raising procedure is 50 ℃, the temperature is kept for 5min, then the temperature is raised to 210 ℃ at the speed of 3 ℃/min, the temperature is kept for 5min, and then the temperature is raised to 230 ℃ at the speed of 15 ℃/min, and the temperature is kept for 5 min; the interface temperature of the mass spectrum is 230 ℃, the ion source temperature is 250 ℃, the ionization mode is electron bombardment source (EI), the electron energy is 70eV, and the scanning mass range is 35-450 amu.
The method for systematically analyzing the aroma quality of Yunnan red wine for improving the aroma is further improved based on an organoleptic-mass spectrum mutual feedback model:
in step (2), C is used 7 ～C 40 N-alkane calibration and calculation of Retention Index (RI) of compounds, NIST17 mass library and compound standards qualitative analysis of aroma components was performed.
The method for systematically analyzing the aroma quality of Yunnan red wine for improving the aroma is further improved based on an organoleptic-mass spectrum mutual feedback model:
the contribution rate of the first two main components extracted by the multiple factor analysis in the step (3) is higher and is 50.10 percent; the distribution of four types of aroma after heat map clustering in the multi-factor analysis was regular and the test tea samples were divided into four groups in MFA, in contrast to the previous sensory evaluation results: after the Yunnan red wine is subjected to aroma raising treatment, the aroma gradually forms caramel aroma, baking aroma and other characteristic aroma attributes consistent on the basic aroma characteristics of sweet aroma, fruit aroma and the like.
Description of the drawings: in FIG. 4, DH-CK, DH-1h and DH-2h are closer to the distribution of sweet and fruity flavor; DH-3h, DH-4h and DH-5h are closer to the caramel aroma distribution; DH-6h and DH-7h are closer to the distribution of scorched flavor and baking flavor; thus, in the MFA analysis, it is believed that these tea samples exhibited a shift from sweet, fruity to caramel and baking notes, consistent with the results of the previous sensory evaluation analyses.
The evaluation method of comprehensive sensory evaluation and quantitative description and analysis of aroma is beneficial to comprehensively analyzing the quality of the Yunnan red wine and comparing the effects of different aroma raising temperatures; detecting the aroma components of the Yunnan red wine screened out based on sensory guidance by utilizing gas chromatography-mass spectrometry; and then, the association between the aroma attributes and the aroma components is established by adopting a multi-factor analysis method, so that the research on the change rule of the quality of the Yunnan red fragrance subjected to aroma extraction treatment is facilitated, and the contribution of the aroma components to the aroma is deeply analyzed.
Compared with the prior art, the invention has the technical advantages that:
aiming at Yunnan red fragrance, the invention establishes a fragrance evaluation system based on an organoleptic-mass spectrometry mutual feedback model, systematically analyzes the quality change of the Yunnan red fragrance after baking and fragrance extraction, and establishes the correlation between fragrance attributes and fragrance components, thereby realizing the deep analysis of the Yunnan red fragrance quality after baking and fragrance extraction.
Drawings
FIG. 1 is a graph showing the variation of sensory combinations of Yunnan red tea under different baking conditions;
FIG. 2 is a graph of the average score of the Yunnan red fragrance attributes under different baking aroma-raising conditions;
in fig. 2: (a) baking at the temperature of 80 ℃ (1-7 h); (b) baking at 90 ℃ (1-7 h); (c) baking at 100 ℃ (1-7 h);
taking (a) as an example: DH-CK represents the sample without any baking treatment, DH-80-1 represents baking at 80 ℃ for 1h, and the rest is similar;
FIG. 3 is a clustering heat map of Yunnan red fragrant compounds baked at 90 deg.C (1-7 h);
FIG. 4 is a combination graph of the correlation graph of Yunnan red fragrance attributes and fragrance components and the distribution of samples after baking at 90 deg.C (1-7 h).
Detailed Description
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
1 experimental part
1.1 tea sample
Yunnan red tea of special grade of Yunnan red group limited company.
1.2 instruments and reagents
GCMS-QP2020 gas chromatography Mass Spectrometry (Shimadzu, Japan); a HH-1J stainless steel novel electric heating constant temperature water bath (Shanghai-Hengscientific instruments Co., Ltd.); an LE electronic balance; an electronic heating jacket; a hot air oven (Shanghai Pudong Rongfeng scientific instruments Co., Ltd.); improve SDE fragrance essential oil extraction element. Anhydrous ether (containing a proper amount of butyl hydroxy toluene) and acetone (analytically pure) for extracting aroma are purchased from the group of national medicine reagents; c 7 ～C 40 Normal alkane mixtures were purchased from AccuStandard, usa; vanillin, ethyl acetate, 4-hydroxy-2, 5-2 methyl-3-2 (H) furanone, 2, 5-dimethylpyrazine, guaiacol linalool, methyl salicylate, alpha-terpineol, styrene, benzyl alcohol, 2Furfuryl alcohol, 1-ethyl-1H-pyrrole-2-carbaldehyde, 2-acetylpyrrole, n-decanal, geranic acid, pyrrole, benzaldehyde, geraniol, indole, phenethyl alcohol, hexanal, furfural, phenylacetaldehyde, alpha-ionone were purchased from shanghai ziliei chemical industry development limited, shanghai alading reagent limited, shanghai mylabrin biochemistry science limited; the ultrapure water was filtered by a Millipore ultrapure water machine.
1.3 methods
1.3.1 sample preparation
Setting the temperature of a hot air oven at 80 ℃, 90 ℃ and 100 ℃, placing the Yunnan red wine sample in ovens with different temperatures, sampling 50g every 1 hour for 7 times, cooling to room temperature, sealing with a light-tight aluminum foil bag, and storing at-20 ℃ for later use.
1.3.2 sensory evaluation
Referring to a tea sensory evaluation method (GB/T23776-. According to the five factor weights (appearance, liquor color, aroma, taste and leaf bottom) of the congou black tea in GB/T23776 and 2018, the experiment carries out weighted total score calculation according to 40% of aroma, 50% of taste and 10% of liquor color.
Description of the drawings: taking a representative tea sample refers to: and taking a required tea sample which can represent the characteristics of the whole sample from the tea sample to carry out sensory evaluation so as to ensure the accuracy of the result of the sensory evaluation. The specific operation is that the tea sample to be evaluated is put in an evaluation tray and evenly mixed, and 3g of tea sample is taken after the tray is shaken, which is a conventional technology.
1.3.3 quantitative description of aroma analysis
Determining Yunnan red fragrance descriptors including strong, lasting, sweet, baked, caramel, fruity and burnt fragrance according to the occurrence frequency, and establishing a reference system, as shown in Table 1. Using a reference sample to perform sensory training on 11 sensory panelists (7 females, 4 males, age 23-40 years), and then performing aroma characteristic attribute scoring on the tea sample. The evaluation was made on a 5 point scale, the higher the score, the greater the intensity of the aroma: 0 (not smelled), 3 (moderate aroma), 5 (strong aroma). And taking all the grading mean values as final scores to prepare a fragrance radar chart.
TABLE 1 Dianthus red aroma sensory attribute descriptors, definitions and reference systems for quantitative descriptive analysis
1.3.4 extraction method of fragrant essential oil
Reference to Simultaneous Distillation Extraction (SDE) of Simmonnan et al: weighing 15.0g of tea sample in a tea container, weighing 250mL of distilled water in a 500mL water dropping bottle, placing the bottle in an electric heating jacket at 158 ℃ (± 2 ℃) for heating, weighing 30mL of anhydrous ether in a 250mL extraction bottle, placing the bottle in a water bath kettle at 45 ℃ (± 2 ℃) for heating, connecting an improved SDE device, starting timing when the temperature rises to 100 ℃, stopping heating after 2 hours, cooling to room temperature, collecting extract liquor, adding 5-10 g of anhydrous sodium sulfate, dehydrating at-20 ℃ for 24 hours, filtering the extract liquor into a test tube, and heating and concentrating in a water bath at 40-50 ℃ to 5 mL. The resulting concentrate was used as a sample for "GC-MS detection" described below.
1.3.5 aroma component GC-MS detection method
The aroma detection adopts a gas chromatography-mass spectrometry (GC-MS) detection method. Chromatographic conditions are as follows: the gas phase spectral column is an SH-Rxi-5Sil MS capillary column (30m is multiplied by 250 mu m is multiplied by 0.25 mu m). The carrier gas is high-purity helium (purity 99.999%), the column flow is l.0mL/min, the sample injection amount is 1 muL, and the sample injection mode is automatic non-shunt sample injection (sample injection time is about 60 min). Temperature rising procedure: the initial temperature is 50 deg.C, held for 5min, then raised to 210 deg.C at 3 deg.C/min, held for 5min, then raised to 230 deg.C at 15 deg.C/min, and held for 5 min. Mass spectrum conditions: the interface temperature was 230 ℃ and the ion source temperature was 250 ℃. The ionization mode is electron bombardment source (EI), the electron energy is 70eV, and the scanning mass range is 35-450 amu. And (3) qualitative analysis: detection of C under the same GC-MS conditions 7 ～C 40 Normal alkane standard solution, calibration and calculation of Retention Index (RI) of compound, using Lab Solutions/GC-MS solution vs. Total Ion Chromatogram (TIC)Peak area integration was performed and aroma components were determined from NIST17 spectral libraries, Retention Index (RI), and aroma standards. Relative quantitative analysis: the relative content of each aroma component is the peak area of the substance/the peak area of the internal standard substance butyl hydroxy toluene.
Description of the drawings: a total ion current chromatogram is obtained on a GC-MS detection instrument, and Lab Solutions/GC-MS solution software matched with the total ion current chromatogram can realize chromatogram peak area integration and automatically match information in a NIST17 spectrum library to help determine aroma components; in addition, RI values (obtained by detecting normal alkane standards), aroma standards are common methods for identifying aroma components.
1.3.6 data analysis
The radar map of the aroma attribute mean value data obtained in the step 1.3.3 is drawn by using Microsoft Excel 2019; drawing the clustering heatmap of the relative content data of the aroma components obtained in the step 1.3.5 by using TBtools software; the analysis of variance of the sensory data obtained in steps 1.3.2 and 1.3.3 above was done using IBM SPSS Statistics 26; the multi-factor analysis (MFA) of the aroma attribute score and aroma component relative content data obtained in steps 1.3.3 and 1.3.5 above was performed using XlSTAT 2019.
2 results
2.1 sensory analysis of Yunnan Red under different baking conditions for aroma improvement
Subjecting Yunnan red improving fragrance at 80 deg.C, 90 deg.C and 100 deg.C to sensory evaluation and scoring, as shown in Table 2 and figure 1, under the condition of improving fragrance at 80 deg.C, with the extension of baking time, the Yunnan red sensory quality comprehensive score shows fluctuation, and there is no significant difference between samples during each baking time; under the condition of aroma enhancement at 90 ℃ and 100 ℃, the comprehensive score of the sensory quality of the Yunnan red wine shows the trend of increasing firstly and then decreasing. The Yunnan red wine sample score is higher than other two temperatures under 90 ℃ aroma raising condition, and the sensory comprehensive score is highest when the baking time is 4h or 5 h. Based on sensory evaluation results, the temperature of 90 ℃ is the most suitable aroma raising temperature of Yunnan red within the range of baking time span of 1-7 h, the comprehensive sensory quality is improved, and the aroma raising effect is obvious.
As can be seen from the aroma radar chart (figure 2), under the condition of aroma enhancement at 80 ℃, the aroma of Yunnan red wine changes slowly and only changes remarkably on the attribute of caramel aroma; under the condition of 90 ℃ aroma improvement, the Yunnan red has obvious aroma change and has obvious difference on three aroma attributes of baking aroma, caramel aroma and burnt aroma; under the condition of fragrance improvement at 100 ℃, the Yunnan red has obvious fragrance change and has obvious difference in sweet fragrance, caramel fragrance and burnt flavor. The higher the temperature for raising the aroma, the more easily the scorched flavor is generated. From this we found that suitable conditions for baking aroma enhancement are favorable for the generation of characteristic aroma attributes of Yunnan red tea such as baked aroma and caramel aroma based on sensory level analysis.
TABLE 2 comprehensive sensory evaluation results of Yunnan red wine under different fragrance-improving conditions
GC-MS detection analysis of Yunnan red tea extracted with fragrance at 2.290 DEG C
In a total of 8 Yunnan red samples without fragrance extraction and 90 ℃ fragrance extraction treatment, 47 characteristic aroma compounds (see table 3) are identified by co-detection and can be grouped into four major groups (see fig. 3): aroma I (8), Aroma II (7), Aroma III (13), and Aroma IV (19). The most main volatile compounds in Aroma I and Aroma II are linalool, geraniol, trans-linalool oxide (furans and pyrans), methyl salicylate, phenethyl alcohol and benzyl alcohol, and the Aroma characteristics of the compounds are sweet Aroma, fruity Aroma and floral Aroma. The relative content of Aroma I and Aroma II in the early stage of Aroma enhancement is high, and the clustering result is consistent with the sensory evaluation result which mainly takes sweet Aroma and fruit Aroma in the early stage (1-2 h) of Aroma enhancement. Aroma III is clustered into Aroma compounds mainly comprising baking Aroma, caramel Aroma and wood Aroma, wherein the relative content of 2-furancarbinol and 2-acetylfuran is high, and the compounds have important contribution to the caramel Aroma and the baking Aroma formed in the middle and later baking period. While the Aroma characteristics of the Aroma substances clustered into Aroma IV are more complex.
Table 390 ℃ fragrant component of Yunnan red wine and description of fragrance
2.3 establishing the association between the fragrance attributes and fragrance components of Yunnan red wine extracted at 90 deg.C based on multiple factor analysis
Multiple Factor Analysis (MFA) is a statistical Analysis method based on Principal Component Analysis (PCA), which is particularly suitable for cases where many indices are measured for the same batch of observed objects, and thus has considerable advantages in data integration and comparison of different attributes. The first two principal components of MFA extraction were F1 (29.93%) and F2 (20.17%), respectively, with a cumulative variance contribution of 50.10% (see fig. 4).
Description of the drawings: in the MFA data processing method, important information is extracted from different data sets, and finally, the result of all data is presented in a two-dimensional mode, and the contribution rate of all extracted data information is 29.93% on the X axis, namely F1, and 20.17% on the Y axis, namely F2. The higher the contribution rate, the better, according to the industry's defaults: a cumulative variance contribution of 50.1% is considered convincing.
The 8 Yunnan red samples (8 Yunnan red samples after not extracting fragrance and 90 ℃ aroma extraction treatment) can be obviously divided into four groups: the Yunnan red wine control group is baked for 1h and 2h, baked for 3h, 4h and 5h, and baked for 6h and 7 h. Aroma I falls in the third quadrant, and has strong positive correlation with sweet Aroma and fruit Aroma at F1; aroma II falls in the fourth quadrant and shows strong positive correlation with sweet Aroma and fruit Aroma; the Aroma III falls entirely in the first and second quadrants and is positively correlated with the full body, caramel or baking, burnt flavor. Aroma IV has a distribution in four quadrants. Among volatile compounds, benzyl alcohol and sweet fragrance are highly correlated, geraniol and indole are highly correlated with fruity fragrance, pyrrole and benzaldehyde and caramel fragrance are highly correlated, 2-furancarbinol and alpha-terpineol are highly correlated with baking fragrance, 2, 3-dihydroxy methyl benzoate is highly correlated with heavy fragrance, and styrene is highly correlated with burnt fragrance.
Description of the drawings: the Yunnan red tea subjected to aroma raising treatment at 90 ℃ (1-7 h) shows a change process of changing sweet aroma and fruity aroma into baked aroma and caramel aroma on sense, and shows a scorched flavor when being baked excessively, and the analysis result of MFA is consistent with the result of sense appraisal. The aroma substances in the tea are rich, but not all substances have important effects on the presentation of the tea aroma, and after the association is obtained, the contribution effect of each aroma component on the aroma is facilitated to be determined, so that the tea aroma of the aroma-enhanced black tea is deconstructed on a molecular level, and a data basis and a theoretical basis can be provided for the reconstruction of the aroma of the black tea.
Finally, it is also noted that the above-mentioned list is only a few specific embodiments of the present invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (8)
1. A method for systematically analyzing the aroma quality of Yunnan red wine for improving fragrance based on an organoleptic-mass spectrum mutual feedback model is characterized by comprising the following steps:
(1) sensory analysis of the tea sample: carrying out tea-like sensory analysis on Yunnan red tea which is subjected to aroma enhancement at the temperature of 80 ℃, 90 ℃ and 100 ℃ for 1-7 h so as to obtain an aroma attribute score;
determining the aroma raising at 90 ℃ as the preferable aroma raising condition;
(2) and (3) identification of aroma components: selecting Yunnan red wine without extracting fragrance and extracting fragrance at 90 ℃ for identifying fragrance components, thereby obtaining fragrance components and peak areas thereof;
(3) and (3) based on heat map clustering and multiple factor analysis, utilizing the aroma attribute scores obtained in the step (1) and the relative peak areas of the aroma components obtained in the step (2) to establish the correlation between the aroma attributes and the aroma components.
2. The method for systematically analyzing the aroma quality of Yunnan red wine for improving fragrance based on an organoleptic-mass spectrometry mutual feedback model, as claimed in claim 1, wherein:
the sensory analysis of the tea sample in the step (1) is as follows: performing sensory evaluation and quantitative description and analysis of aroma;
the aroma components of the step (2) are identified as follows: selecting Yunnan red wine without extracting fragrance and extracting fragrance at 90 deg.C, and performing simultaneous distillation and extraction method in combination with gas chromatography-mass spectrometry.
3. The method for systematically analyzing the aroma quality of Yunnan red wine for improving fragrance based on an organoleptic-mass spectrometry mutual feedback model, as claimed in claim 2, wherein:
in the step (1), the sensory evaluation method is GB/T23776-: the total component is fragrance x 40% + taste x 50% + liquor x 10%.
4. The method for systematically analyzing the aroma quality of Yunnan red wine for improving fragrance based on an organoleptic-mass spectrometry mutual feedback model, as claimed in claim 3, wherein:
in the step (1), aroma training is carried out on the evaluation team members by using the aroma standard as a reference sample, and then grading is carried out on each aroma attribute dimension of the Yunnan red wine, wherein the grading adopts a 5-point system.
5. The method for systematically analyzing the aroma quality of Yunnan red wine extracted based on the sensory-mass spectrometry mutual feedback model as claimed in any one of claims 1 to 4, which is characterized in that:
the simultaneous distillation extraction method and gas chromatography-mass spectrometry detection method in the step (2) comprises the following steps:
firstly extracting essential oil from Yunnan red wine without extracting fragrance and at 90 ℃, and carrying out GC-MS detection on aroma components in the obtained concentrated solution.
6. The method for systematically analyzing the aroma quality of Yunnan red wine for improving fragrance based on an organoleptic-mass spectrometry mutual feedback model, as claimed in claim 5, wherein:
GC-MS detection was: the gas phase chromatographic column is an SH-Rxi-5Sil MS capillary column, the carrier gas is high-purity helium, the column flow is l.0mL/min, the sample injection amount is 1 mu L, and the sample injection mode is automatic non-flow-splitting sample injection; the initial temperature in the temperature raising procedure is 50 ℃, the temperature is kept for 5min, then the temperature is raised to 210 ℃ at the speed of 3 ℃/min, the temperature is kept for 5min, and then the temperature is raised to 230 ℃ at the speed of 15 ℃/min, and the temperature is kept for 5 min; the interface temperature of the mass spectrum is 230 ℃, the ion source temperature is 250 ℃, the ionization mode is electron bombardment source (EI), the electron energy is 70eV, and the scanning mass range is 35-450 amu.
7. The method for systematically analyzing the aroma quality of Yunnan red wine for improving fragrance based on the mutual feedback model of sensory-mass spectrometry as claimed in claim 6, which is characterized in that:
in step (2), C is used 7 ～C 40 N-alkane calibration and calculation of Retention Index (RI) of compounds, NIST17 mass library and compound standards qualitative analysis of aroma components was performed.
8. The method for systematically analyzing the aroma quality of Yunnan red wine extracted based on the sensory-mass spectrometry mutual feedback model as claimed in any one of claims 1 to 7, which is characterized in that:
the contribution rate of the first two main components extracted by the multiple factor analysis in the step (3) is higher and is 50.10 percent; the distribution of four types of aroma after heat map clustering in the multi-factor analysis was regular and the test tea samples were divided into four groups in MFA, in contrast to the previous sensory evaluation results: after the Yunnan red wine is subjected to aroma raising treatment, the aroma gradually forms caramel aroma, baking aroma and other characteristic aroma attributes consistent on the basic aroma characteristics of sweet aroma, fruit aroma and the like.
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