Tags

Type your tag names separated by a space and hit enter

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
J Anal Methods Chem. 2022; 2022:4614330.JA

Abstract

Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.

Links

PMC Free PDF

Authors+Show Affiliations

Cai W
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China. School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China. Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China.
Wang Y
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China. Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China.
Wang W
Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China. Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China.
Shu N
Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China. Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China.
Hou Q
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China. Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China.
Tang F
School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China.
Shan C
School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China.
Yang X
School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China.
Guo Z
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China. Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35392280

Citation

Cai, Wenchao, et al. "Insights Into the Aroma Profile of Sauce-Flavor Baijiu By GC-IMS Combined With Multivariate Statistical Analysis." Journal of Analytical Methods in Chemistry, vol. 2022, 2022, p. 4614330.
Cai W, Wang Y, Wang W, et al. Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis. J Anal Methods Chem. 2022;2022:4614330.
Cai, W., Wang, Y., Wang, W., Shu, N., Hou, Q., Tang, F., Shan, C., Yang, X., & Guo, Z. (2022). Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis. Journal of Analytical Methods in Chemistry, 2022, 4614330. https://doi.org/10.1155/2022/4614330
Cai W, et al. Insights Into the Aroma Profile of Sauce-Flavor Baijiu By GC-IMS Combined With Multivariate Statistical Analysis. J Anal Methods Chem. 2022;2022:4614330. PubMed PMID: 35392280.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis. AU - Cai,Wenchao, AU - Wang,Yurong, AU - Wang,Wenping, AU - Shu,Na, AU - Hou,Qiangchuan, AU - Tang,Fengxian, AU - Shan,Chunhui, AU - Yang,Xinquan, AU - Guo,Zhuang, Y1 - 2022/03/29/ PY - 2021/11/18/received PY - 2022/01/20/revised PY - 2022/03/12/accepted PY - 2022/4/8/entrez PY - 2022/4/9/pubmed PY - 2022/4/9/medline SP - 4614330 EP - 4614330 JF - Journal of analytical methods in chemistry JO - J Anal Methods Chem VL - 2022 N2 - Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu. SN - 2090-8865 UR - https://www.unboundmedicine.com/medline/citation/35392280/Insights_into_the_Aroma_Profile_of_Sauce_Flavor_Baijiu_by_GC_IMS_Combined_with_Multivariate_Statistical_Analysis_ DB - PRIME DP - Unbound Medicine ER -