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Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose.
Front Nutr. 2023; 10:1132527.FN

Abstract

In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized.

Links

Authors+Show Affiliations

School of Liquor and Food Engineering, Guizhou University, Guiyang, China. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China.

Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China.

Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China.

School of Liquor and Food Engineering, Guizhou University, Guiyang, China. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China.

Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China.

Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China.

Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China.

School of Liquor and Food Engineering, Guizhou University, Guiyang, China. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36960200

Citation

Wu, Junhai, et al. "Comprehensive Identification of Key Compounds in Different Quality Grades of Soy Sauce-aroma Type Baijiu By HS-SPME-GC-MS Coupled With Electronic Nose." Frontiers in Nutrition, vol. 10, 2023, p. 1132527.

Wu J, Chen R, Li X, et al. Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose. Front Nutr. 2023;10:1132527.

Wu, J., Chen, R., Li, X., Fu, Z., Xian, C., Zhao, W., Zhao, C., & Wu, X. (2023). Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose. Frontiers in Nutrition, 10, 1132527. https://doi.org/10.3389/fnut.2023.1132527

Wu J, et al. Comprehensive Identification of Key Compounds in Different Quality Grades of Soy Sauce-aroma Type Baijiu By HS-SPME-GC-MS Coupled With Electronic Nose. Front Nutr. 2023;10:1132527. PubMed PMID: 36960200.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose. AU - Wu,Junhai, AU - Chen,Renyuan, AU - Li,Xiaobo, AU - Fu,Zheyang, AU - Xian,Chun, AU - Zhao,Wenwu, AU - Zhao,Cheng, AU - Wu,Xinying, Y1 - 2023/03/07/ PY - 2022/12/27/received PY - 2023/02/14/accepted PY - 2023/3/24/entrez PY - 2023/3/25/pubmed PY - 2023/3/25/medline KW - E-nose KW - HS-SPME-GC-MS KW - correlation analysis KW - different quality grades of base liquor KW - differential compounds KW - soy sauce-aroma type baijiu SP - 1132527 EP - 1132527 JF - Frontiers in nutrition JO - Front Nutr VL - 10 N2 - In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized. SN - 2296-861X UR - https://www.unboundmedicine.com/medline/citation/36960200/Comprehensive_identification_of_key_compounds_in_different_quality_grades_of_soy_sauce_aroma_type_baijiu_by_HS_SPME_GC_MS_coupled_with_electronic_nose_ DB - PRIME DP - Unbound Medicine ER -