柔和酱香与传统大曲酱香白酒特征成分的聚类分析

摘要

采用直接进样定量方式，测定和评价酱香型白酒中的26组风味物质的浓度含量，运用系统聚类法对相关数据进行聚类分析。结果表明，一些柔和酱香白酒与传统大曲酱香白酒之间的聚类间距离较大，酒体间的风格特征差异也比较大；柔和酱香白酒与贮存工艺独特的窖藏习酒的相似度高于其他传统大曲酱香白酒；白酒中的26组风味物质的聚类分析结果能够较全面地反映出不同风格和不同个性化酱香型白酒之间的风味特征，聚类不同白酒之间的风格差异特征。%In the experiments, direct sample quantitative method was adopted to measure the concentration of 26 groups of flavoring compo-nents in Jiangxiang Baijiu(liquor), then the method of system clustering was used for data clustering analysis. The results showed that, some soft Jiangxiang Baijiu(liquor) was quite different from traditional Daqu Jiangxiang Baijiu(liquor) in clustering and liquor body styles and fea-tures;the similarity of soft Jiangxiang Baijiu(liquor) with special stored Xijiu was higher than that with traditional Daqu Jiangxiang Baijiu(li-quor);and the clustering analysis results of 26 groups of flavoring components in liquor could comprehensively reflect the flavoring features of Jiangxiang Baijiu(liquor) of different styles and different individuality.