Abstract：
The \'\'after-odor\" is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, respectively. The procedure showed good performances at concentrations of 1.56 μg/L-1500 mg/L for different aroma compounds of Baijiu (most R2 > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chemical structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu\'s oral aroma profiles. Principal component analysis\'s (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma.
摘要：
“余味”对白酒的质量和消费者偏好至关重要。开发了一种口腔固相微萃取（SPME）结合全面的二维气相色谱-飞行时间质谱（GC×GC-TOFMS）的方法，用于白酒的口腔香气物质监测。提取时间，sip体积和冲洗时间为120秒，5mL,10秒，分别。该方法在浓度为1.56μg/L-1500mg/L的白酒中对不同香气化合物表现出良好的性能（大多数R2>0.9）。此外，优化的程序检测到85种具有不同化学结构的芳香化合物，并提供了良好的光表现，坚强,酱油和混合香气型白酒的口腔香气概况。主成分分析(PCA)累积解释率为72.42%。该程序的可接受性能可以与动态感官评价相结合，以提高白酒香气的质量。
