Establishment Fingerprint of Flavor Components for Typical Chinese Rice Wine

摘要

Volatile and semi-volatile compounds were analyzed by HS-SPME-GC-MS for each 10 batches of finished 3, 5 and 10 years aged rice wines, and each 10 batches of raw 1 to 5, 7, 8 and 10 years aged rice wines. Characteristic fingerprint peaks were selected through comparing the common peaks and relative peak areas of spectrum. The similarity of characteristic peak areas were analyzed by vector angle cosine method and cluster analysis, the results indicated that the fingerprint can be used to distinguish different years of aged Chinese rice wine.