CN116794209A - Rapid analysis method for volatile aroma components of refined beer - Google Patents
Rapid analysis method for volatile aroma components of refined beer Download PDFInfo
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- CN116794209A CN116794209A CN202310736559.XA CN202310736559A CN116794209A CN 116794209 A CN116794209 A CN 116794209A CN 202310736559 A CN202310736559 A CN 202310736559A CN 116794209 A CN116794209 A CN 116794209A
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- 238000004458 analytical method Methods 0.000 title claims abstract description 30
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- 239000007924 injection Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001514 detection method Methods 0.000 claims abstract description 9
- 238000004451 qualitative analysis Methods 0.000 claims abstract description 8
- 238000001871 ion mobility spectroscopy Methods 0.000 claims abstract description 6
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- 238000013508 migration Methods 0.000 claims description 20
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- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
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- 239000000539 dimer Substances 0.000 description 2
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- 238000009826 distribution Methods 0.000 description 2
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- XLSMFKSTNGKWQX-UHFFFAOYSA-N hydroxyacetone Chemical compound CC(=O)CO XLSMFKSTNGKWQX-UHFFFAOYSA-N 0.000 description 2
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- OGLDWXZKYODSOB-UHFFFAOYSA-N α-phellandrene Chemical compound CC(C)C1CC=C(C)C=C1 OGLDWXZKYODSOB-UHFFFAOYSA-N 0.000 description 2
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- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000020016 small beer Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
- G01N2030/8809—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86 analysis specially adapted for the sample
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- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
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- Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
Abstract
The invention relates to a rapid analysis method of volatile aroma components of refined beer, which comprises the following steps: step one, preparing a sample; step two, sample pretreatment; step three, headspace sample injection; step four, GC-IMS detection; step five, IMS analysis; step six, qualitative analysis of volatile aroma components; step seven, comparing the fingerprints of the volatile aroma components 。 The invention utilizes the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to analyze the volatile aroma components of the refined beer, can simultaneously analyze hundreds of volatile flavor components at one time, and is suitable for the characteristic aroma component composition analysis of different types of refined beer, and the flavor component distinguishing and identification among different types of refined beer. At the same time, the technology can be used for carrying out characterization research on the formation process of the flavor substances in the brewing process of the refined beer 。
Description
Technical Field
The invention relates to the field of analysis of volatile aroma components of refined beer, in particular to a method for rapidly analyzing the volatile aroma components of the refined beer by adopting HS-GC-IMS.
Background
The refined beer is a kind of beer with various flavors and rich tastes produced by low-temperature fermentation in a small beer production line according to the traditional process without adding substances irrelevant to flavor adjustment in the brewing process by taking malt, hops, yeast, certain natural additives and water as raw materials. In 2019, the China wine society also refers to refined beer as workshop beer in industry standard T/CBJ 3201-2019 'workshop beer and production Specification thereof issued by China wine society'. Compared with the industrial beer with low wort concentration, insufficient hop flavor and light taste, the refined beer has changeable taste, rich color, mellow taste, strong hop and yeast aroma, higher nutritive value and is deeply favored by consumers.
Flavor is an important factor in measuring beer quality, and it plays a decisive role in the style and mouthfeel of beer. The refined beer can produce thousands of flavor substances such as alcohols, esters, carbonyl, organic acids, sulfides after low-temperature fermentation, and thousands of flavor substances such as alcohols, esters, carbonyl, organic acids, sulfides can be produced due to the components of the raw materials, the aroma of malt, various metabolic byproducts produced in fermentation and substances produced in the storage process after low-temperature fermentation.
At present, the analysis method of the volatile aroma components of the refined beer is less in research, and common technologies mainly comprise gas chromatography, gas chromatography-mass spectrometry and the like. The volatile aroma components of the refined beer are exerted by virtue of various chemical components, and the traditional technologies such as GC, GC-MS and the like need to apply complex sample preparation technology to obtain high enough detection sensitivity in the process of analyzing the flavor substances. Because the content difference of the flavor substances is large, the content level is usually low, the composition is complex, the single traditional testing method is time-consuming and labor-consuming, the analysis requirement is difficult to meet, multiple analysis technologies are needed to match, the GC and GC-MS analysis has the advantages of complex pretreatment, long analysis time and difficult qualitative analysis and identification of the compounds, and certain errors exist in micro-component analysis, especially quantitative analysis.
The content of a plurality of flavor substances in the refined beer is very small, and the detection is difficult to realize by using a common sample injection method, so that the problems of enrichment, analysis and the like are usually required.
Disclosure of Invention
The invention aims to solve the problems and provide a method for rapidly analyzing volatile aroma components of refined beer by adopting HS-GC-IMS.
A rapid analysis method of volatile aroma components of refined beer is characterized in that a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) is used for analyzing volatile micro components of the refined beer, and the analysis steps are as follows:
step one, preparing a sample: preparing different kinds of refined beer;
step two, sample pretreatment: taking a beer sample, and filling the beer sample into a headspace bottle to obtain headspace gas;
step three, headspace sample injection: incubating headspace gas, and injecting sample;
step four, GC detection: the chromatographic column type is WAX (15 m long, 0.53mm inner diameter, 1 μm thick), the column temperature is 60 ℃ (constant temperature mode), the carrier gas is high purity nitrogen (purity is more than or equal to 99.999%), and the carrier gas flow rate gradient is that: the initial flow rate is 2mL/min, the flow is kept for 5min, when the flow is kept for 5min and is 5-20 min, the flow is linearly increased from 2mL/min to 100mL/min, the flow is kept for 5min, and the total running time is 25min;
step five, IMS analysis: the length of a migration tube is 98mm, the migration voltage is 500V/cm, the temperature of the migration tube is 45 ℃, the migration gas is high-purity nitrogen (the purity is more than or equal to 99.999%), the flow rate is 150mL/min, an ionization source is a tritium source (3H), the ionization source is in a positive ion mode, and a GC-IMS detection result is analyzed by VOCal analysis software matched with an instrument;
step six, qualitative analysis of volatile aroma components: firstly, determining a retention index, and then, matching with a database and migration time data, and performing two-dimensional orthogonal qualitative to obtain a qualitative result;
step seven, comparing the fingerprints of the volatile aroma components: the method comprises the steps of intuitively comparing the difference of volatile components in samples, selecting characteristic compounds in a spectrogram, preparing the fingerprint of the samples by using a Gallerlyplot plug-in VOCal software matched with an instrument, obtaining the relative content of substances, displaying the relative content of substances in each beer sample, carrying out sample principal component analysis by using a plug-in Dynamic, and determining the characteristic volatile compounds in the samples to be tested so as to determine the distinction of different types of samples.
Further: and (3) the samples obtained in the step one are all in a factory date of 10 months or less.
Further: the sample pretreatment in the second step is as follows: 1mL of a beer sample was measured by a pipette, placed in a 20mL headspace bottle, the bottle cap was screwed down, and allowed to stand at room temperature for 25 minutes to diffuse the volatile component into the headspace of the sample bottle, thereby obtaining a headspace gas.
Further: the conditions of the three headspace sampling are as follows: incubation temperature is 40 ℃, incubation time is 15min, shaking rotation speed is 500r/min, sample injection needle temperature is 85 ℃, sample injection volume is 500 mu L, and high-purity nitrogen (purity is more than or equal to 99.999%) is used for purging the sample injection needle for 5min after each sample injection.
Further: and step six, qualitative analysis of volatile aroma components is as follows: the retention time is calibrated to be a retention index by using C4-C9 normal ketone, and then the qualitative result is obtained by matching with NIST retention index database and IMS migration time data and performing two-dimensional orthorhombic qualitative.
Further: the analytical reagent was selected from C4-C9 n-ketones (2-butanone, 2-pentanone, 2-hexanone, 2-heptanone, 2-octanone, 2-nonanone) as reagents for retention time calibration, grade analytically pure.
Compared with the prior art, the invention has the following beneficial effects: the invention utilizes the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to analyze the volatile aroma components of the refined beer, can simultaneously analyze hundreds of volatile flavor components at one time, and is suitable for the characteristic aroma component composition analysis of different types of refined beer, and the flavor component distinguishing and identification among different types of refined beer. Meanwhile, the technology can be applied to characterization research on the formation process of the flavor substances in the brewing process of the refined beer.
The invention will be described in further detail with reference to the drawings and the detailed description.
Drawings
FIG. 1 is a GC-IMS pseudocolor chart of 8 fine brewed beer samples.
FIG. 2 is a fingerprint of volatile components in a sample of refined beer.
FIG. 3 is a PCA plot of different types of fine brewed beer samples.
Detailed Description
In order to make the above features and advantages of the present invention more comprehensible, embodiments accompanied with figures are described in detail below.
A rapid analysis method of volatile aroma components of refined beer is characterized in that a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) is used for analyzing volatile micro components of the refined beer, and the analysis steps are as follows:
step one, preparing a sample: preparing German domestic WHITE beer Y (GERMANY-WHITE-Y), german WHITE beer (GERMANY-WHITE), german YELLOW beer (GERMANY-YELLOW), german BLACK beer (GERMANY-BLACK); self-made WHITE BEER (WHITE BEER), self-made YELLOW BEER (YELLOW-BEER), self-made IP BEER (IPA-BEER), self-made ROSE BEER (ROSE-BEER), and the BEER samples are all within 10 months of the date of delivery; 2-butanone, 2-pentanone, 2-hexanone, 2-heptanone, 2-octanone, 2-nonanone were prepared as reagents, grade analytically pure.
Step two, sample pretreatment: measuring 1mL of beer sample by using a pipetting gun, filling the beer sample into a 20mL headspace bottle, screwing a bottle cap, standing at room temperature for 25 minutes, and diffusing volatile components into the headspace of the sample bottle, thereby obtaining headspace gas;
step three, headspace sample injection: incubation temperature is 40 ℃, incubation time is 15min, shaking rotation speed is 500r/min, sample injection needle temperature is 85 ℃, sample injection volume is 500 mu L, and high-purity nitrogen (purity is more than or equal to 99.999%) is used for purging the sample injection needle for 5min after each sample injection;
step four, GC detection: the chromatographic column type is WAX (15 m long, 0.53mm inner diameter, 1 μm thick), the column temperature is 60 ℃ (constant temperature mode), the carrier gas is high purity nitrogen (purity is more than or equal to 99.999%), and the carrier gas flow rate gradient is that: the initial flow rate is 2mL/min, the flow is kept for 5min, when the flow is kept for 5min and is 5-20 min, the flow is linearly increased from 2mL/min to 100mL/min, the flow is kept for 5min, and the total running time is 25min;
step five, IMS analysis: the length of a migration tube is 98mm, the migration voltage is 500V/cm, the temperature of the migration tube is 45 ℃, the migration gas is high-purity nitrogen (the purity is more than or equal to 99.999%), the flow rate is 150mL/min, an ionization source is a tritium source (3H), the ionization source is in a positive ion mode, and a GC-IMS detection result is analyzed by VOCal analysis software matched with an instrument;
step six, qualitative analysis of volatile aroma components: firstly, using C4-C9 normal ketone to calibrate retention time into retention index, then matching with NIST retention index database and IMS migration time data, and performing two-dimensional orthogonal qualitative to obtain qualitative result;
step seven, comparing the fingerprints of the volatile aroma components: the difference of volatile components in the sample is more intuitively compared, characteristic compounds in a spectrogram are selected, fingerprint patterns of the sample are manufactured by a Gallery plot plug-in VOCal software matched with an instrument, the relative content of substances is obtained, the fact that the beer samples are qualitative and relative quantitative is shown, the plug-in Dynamic is adopted for carrying out sample principal component analysis, and the characteristic volatile compounds in the sample to be detected are determined, so that the distinction of different types of samples is determined.
GC-IMS spectrum analysis of samples
FIG. 1 is a GC-IMS pseudocolor chart of 8 fine brewed beer samples. The red vertical line at the relative migration time of 1.0 is the reactive ion peak (ReactantIonPeak, RIP), the actual migration time is 8ms, and the normalization treatment is carried out. Each point in fig. 1 is a detected substance, the darkness of the color represents the intensity of a signal, the redness of the color represents the higher concentration, the lightness of the color represents the lower concentration, all points on the whole spectrogram form all volatile components detected in the sample, and the characteristic fingerprint of the volatile components of the test sample is formed by fixing the test beer variety and displaying the intensity change trend according to the signal intensity of each component, namely a pseudo-color chart. As is evident from FIG. 1, the specific volatile matter concentration in the 4 self-made fine beer was higher than that of the 4 German fine beer. Meanwhile, the composition condition of the different flavor components of the aroma components of the beer of different varieties and the relative content difference of the common components can be obtained through the analysis of the atlas, so as to form the classification comparison basis among the different varieties.
TABLE 1 Identification results of volatile compounds of craft beer samples by GC IMS
Note that: the suffix M, D of the same compound represents the monomer and dimer of the substance; N/A represents that no aroma descriptors are queried
As can be seen from Table 1, 63 peaks were identified in the spectrum, and the repetition of monomer and dimer was removed to obtain 54 aroma components including 24 esters, 9 alcohols, 9 aldehydes, 6 ketones, 3 terpenes, 2 acids, and 1 ethers. Wherein, the ester aroma components are most abundant, and the beer is provided with the flavor profile of fragrant and sweet fruits and flowers. And the beer is endowed with unique fruit flavor and pungent taste by various higher alcohols contained in the beer body, such as 4-terpineol, 3-methyl-1-butanol and the like. Esters and alcohols are the most important components that are recognized to constitute the aroma profile of beer, and the concentration balance between them affects the overall aroma profile of the beer.
Qualitative analysis of volatile components of refined beer sample
Fig. 2 is a fingerprint of volatile components in the refined beer samples, and as can be seen from fig. 2, the fingerprint clearly shows the difference of volatile aroma components in each beer sample. The volatile components in the 4 German beers are not greatly different and the content is low, while the flavor substances in the self-made 4 beers are obviously different, and the self-made 4 beers have respective characteristic flavor substance components. Meanwhile, the composition condition of the different flavor components of the beer aroma components of different varieties and the relative content of the common components can be obtained through the spectrum analysis, so that the characteristic fingerprint spectrum for classification comparison among different varieties is formed, and is an important representation for intuitively distinguishing the differentiation of the varieties.
TABLE 2 peak intensity of volatile components in refined beer samples
As can be seen from Table 2, the contents of 3-methyl-1-butanol, 2-methyl-1-propanol, ethanol, ethyl acetate, etc. in all samples were very high, with only slightly lower IPA beer. The German yellow beer has higher content of acetic acid, isobutyl acetate and other substances; the German black beer has higher content of substances such as acetic acid heptyl ester and the like; the self-made white beer contains higher contents of 4-terpineol, citronellal, 2-heptanone, 2, 3-pentanedione, 3-methyl butyraldehyde, valeraldehyde, ethyl decanoate, methyl acetate, propyl acetate, ethyl propionate, ethyl butyrate, ethyl octanoate and other substances; the self-made yellow beer contains higher content of propionic acid, hexanal, cis-3-hexenol, 3-methyl butyraldehyde, ethyl caprate, ethyl caprylate, ethyl caproate, ethyl butyrate, ethyl valerate and other substances; the self-made IPA beer contains higher contents of acetone, 6-methyl-5-hepten-2-one, propionaldehyde, 1-hexanol, 2-methylpropanaldehyde, 3-methylbutyraldehyde, nonanal, limonene, alpha-phellandrene, ethyl caprate, ethyl caprylate, ethyl caproate, ethyl butyrate, amyl butyrate, ethyl isobutyrate, ethyl heptanoate, 2-methylbutyl isobutyrate, trans-2-hexenoate, ethyl valerate and the like; the self-made rose beer contains high contents of 1-propanol, 1-pentanol, 1-butanol, 3-hydroxy-2-butanone, 1-hydroxy-2-acetone, 3-methylbutyrate, terpinene, ethyl decanoate, ethyl valerate, ethyl octanoate, hexyl acetate, ethyl caproate, isoamyl acetate, ethyl butyrate, isobutyl butyrate, ethyl formate, 3-methylbutyrate, ethyl 2-methylbutyrate, ethyl nonanoate and the like.
Analysis by characteristic volatile component peak intensity and differential component ratio pairs: the peak intensity of German refined beer ethyl decanoate monomer is 1315.22 +/-35.01-2196.64 +/-80.27, and the peak intensity of self-brewed beer is 3995.02 +/-38.46-7881.44 +/-55.81; the peak intensity of German refined beer ethyl octoate monomer is 6413.16 +/-60.47-7083.16 +/-33.16, and the peak intensity of self-brewed beer is 17188.70 +/-65.29-23705.43 +/-167.51; the peak intensity of the German refined beer ethyl caprylate dimer is 6413.16 +/-60.47-7083.16 +/-33.16, and the peak intensity of the self-brewed beer is 17188.70 +/-65.29-23705.43 +/-167.51; the peak intensity of German refined beer ethyl caproate monomer is 2522.07 +/-58.71-3247.06 +/-38.94, and the peak intensity of self-brewed beer is 3603.73 +/-66.60-4725.45 +/-31.56; the peak intensity of the German refined beer ethyl caproate dimer is between 4039.14 +/-151.08 and 5635.64 +/-47.15; the peak intensity of the self-brewed beer is between 7000.36 +/-102.27 and 20672.65 +/-63.86; the peak intensity of German refined beer ethyl butyrate is 4659.38 +/-30.95-5431.46 +/-63.63, and the peak intensity of self-brewed beer is 6032.19 +/-6.25-7990.65 +/-55.78; the peak intensity of acetic acid of German refined beer is 456.95 + -11.36-534.87 + -45.92, and the peak intensity of self-brewed beer is 289.34 + -6.97-359.55 + -18.38. The German beer and the self-brewed beer form good differentiation degree in the distribution interval of the peak intensity and the magnitude of the flavor substances by quantitative analysis, which is an important basis for quantitative comparison and identification.
Principal component analysis
As can be seen from fig. 3, the variance contribution rates of pc_1 and pc_2 are 50% and 20%, respectively, and the cumulative variance contribution rate is 70%, which indicates that the PCA result can explain 70% of the total variation, with good representativeness. The German white beer Y, the German white beer and the German yellow beer have relatively close distribution, which shows that the three components have relatively small difference; in the direction PC_1, german dark beer, self-produced yellow beer, self-produced white beer, self-produced rose beer can be well distinguished; the self-produced IPA beer zone and the self-produced rose beer can be separated in the direction PC_2.
According to the embodiment of the invention, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) is used for analyzing the volatile aroma components of the refined beer, a complex pretreatment process is not needed for a sample, and the sample is crushed and then directly injected into the headspace. The IMS separates the mixture based on different gas phase ion mobilities in the drift tube, when the IMS is combined with the GC, the sample is firstly subjected to preliminary separation by the GC, then subjected to re-separation by the IMS, and the retention time of the gas chromatograph is combined with the IMS drift time, so that the two-dimensional separation of the volatile organic substances in the given sample is realized. The HS-GC-IMS method analysis has the advantages of simple pretreatment, high sensitivity, short analysis time and the like
The foregoing description is only exemplary of the invention and is not intended to limit the invention to the particular embodiment disclosed. The scope of the invention is not limited thereto and all other embodiments that can be made by those skilled in the art without making any inventive effort are intended to fall within the scope of the invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (6)
1. A rapid analysis method of volatile aroma components of refined beer is characterized in that a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) is used for analyzing volatile micro components of the refined beer, and the analysis steps are as follows:
step one, preparing a sample: preparing different kinds of refined beer;
step two, sample pretreatment: taking a beer sample, and filling the beer sample into a headspace bottle to obtain headspace gas;
step three, headspace sample injection: incubating headspace gas, and injecting sample;
step four, GC-IMS detection: gas chromatography conditions: the chromatographic column type is WAX (15 m long, 0.53mm inner diameter, 1 μm thick), the column temperature is 60 ℃ (constant temperature mode), the carrier gas is high purity nitrogen (purity is more than or equal to 99.999%), and the carrier gas flow rate gradient is that: the initial flow rate is 2mL/min, the flow is kept for 5min, when the flow is kept for 5min and 5 min-20 min, the flow is linearly increased from 2mL/min to 100mL/min, the flow is kept for 5min, and the total running time is 25min; ion migration conditions: the length of a migration tube is 98mm, the migration voltage is 500V/cm, the temperature of the migration tube is 45 ℃, the migration gas is high-purity nitrogen (purity is more than or equal to 99.999%), the flow speed is 150mL/min, and an ionization source is a tritium source 3 H) In the positive ion mode, the GC-IMS detection result is analyzed by VOCal analysis software matched with an instrument;
step six, qualitative analysis of volatile aroma components: firstly, determining a retention index, and then, matching with a database and migration time data, and performing two-dimensional orthogonal qualitative to obtain a qualitative result;
step seven, comparing the fingerprints of the volatile aroma components: the method comprises the steps of intuitively comparing the difference of volatile components in samples, selecting characteristic compounds in a spectrogram, preparing the fingerprint of the samples by using a Gallerlyplot plug-in VOCal software matched with an instrument, obtaining the relative content of substances, displaying the relative content of substances in each beer sample, carrying out sample principal component analysis by using a plug-in Dynamic, and determining the characteristic volatile compounds in the samples to be tested so as to determine the distinction of different types of samples.
2. The rapid analysis method according to claim 1, wherein: and (3) the samples in the first step are all the wine samples with delivery dates within 10 months (whether the number of the wine samples is required to be determined according to an analyzer).
3. The rapid analysis method according to claim 1, wherein: the sample pretreatment in the second step is as follows: 1mL of a beer sample was measured by a pipette, placed in a 20mL headspace bottle, the bottle cap was screwed down, and allowed to stand at room temperature for 25 minutes to diffuse the volatile component into the headspace of the sample bottle, thereby obtaining a headspace gas.
4. The rapid analysis method according to claim 1, wherein: the conditions of the three headspace sampling are as follows: incubation temperature is 40 ℃, incubation time is 15min, shaking rotation speed is 500r/min, sample injection needle temperature is 85 ℃, sample injection volume is 500 mu L, and high-purity nitrogen (purity is more than or equal to 99.999%) is used for purging the sample injection needle for 5min after each sample injection.
5. The rapid analysis method according to claim 1, wherein: and step six, qualitative analysis of volatile aroma components is as follows: the retention time is calibrated to be a retention index by using C4-C9 normal ketone, and then the qualitative result is obtained by matching with NIST retention index database and IMS migration time data and performing two-dimensional orthorhombic qualitative.
6. The rapid analysis method according to claim 1, wherein: the analytical reagent is: 2-butanone, 2-pentanone, 2-hexanone, 2-heptanone, 2-octanone, 2-nonanone as calibration reagents for retention time calibration, grade analytically pure.
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