In order to study the main volatile flavor substances in Luzhou-flavor Daqu and do the primary evaluation on Daqu level of flavor according to these compounds , headspace solid phase micro-extraction coupled with gas chromatography mass spectrometry (SPME-GC-MS) detection method was used, and using butyl acetate as the internal standard substance , semi quantitative the content of volatile compounds , analyze the compounds and Daqu samples by principal component analysis (PCA). The results showed that:there were 46 kinds of volatile flavor substances detected in 10 Daqu samples, mainly contend esters, pyrazines, aromatic. Volatile flavour compounds mainly contend trimethyl-Pyrazine , Tetradecanoic acid ethyl ester , 1-Phenyl-2-propanol, 2,5-dimethyl-Pyrazine, Hexadecanoic acid ethyl ester , tetramethyl-pyrazine and so on. Analyze 10 Daqu samples by PCA, the flavor of the best was sample 6, secondly was sample 10, No. 1 had the worst flavor. Through the research on the main volatile flavor compounds of Daqu , it could provide some theory reference value for Daqu quality judgment.%研究浓香型大曲的主要挥发性风味物质,并根据这些化合物对大曲风味做初步评定,采用顶空固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术检测大曲中的挥发性物质,用乙酸丁酯作为内标物,半定量这些化合物的含量,并用主成分分析法对挥发性物质和大曲样进行分析.结果显示:从10个大曲样品检测出46种挥发性风味物质,主要以酯类、吡嗪类、芳香类为主;主要的挥发性化合物是2,3,5-三甲基吡嗪、十四酸乙酯、1-苯基-2-丙醇、2,5-二甲基吡嗪、 棕榈酸乙酯、2,3,5,6-四甲基吡嗪等; 对10个大曲样本进行主成份分析,6号样风味最好, 10号样其次,1号风味最差.通过对大曲中主要挥发性风味物质研究,可为大曲风味质量判断提供一定的理论参考价值.
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