Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods

He, Fei; Yang, Shiqi; Zhang, Guihu; Xu, Lixin; Li, Hehe; Sun, Jinyuan; Huang, Mingquan; Zheng, Fang; Sun, Baoguo

doi:10.1016/j.jfca.2022.104577

Cited by 29 publications

(16 citation statements)

References 17 publications

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“…Ester compounds are mainly formed by microorganisms in daqu using alcohols and carboxylic acids. Almost all of the 31 ester compounds detected in this study were found in the flavor analysis of strong-flavor baijiu [13][14][15].…”

Section: Qualitative and Quantitative Analysis Of Volatile Compoundsmentioning

confidence: 66%

Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

Yang

Duan

et al. 2022

Fermentation

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Daqu is not only a crucial starter in the production of baijiu, but it is also an important source of flavoring substances, so maintaining a stable quality is an important part of improving the quality of baijiu. Nonetheless, since the production of daqu is still a natural fermentation process, which is influenced by seasonal factors, the rapid testing of daqu quality is a problem that must be solved. In this study, headspace solid-phase microextraction technology (HS-SPME) was used to explore the volatile components in daqu, and a total of 115 volatile components were extracted. By constructing an untargeted statistical model, the variation in volatile compounds in dissimilar production processes of daqu was studied, and the differences between different maturation stages and the correlations between volatile compounds were analyzed. Subsequently, six compounds, including ethyl acetate, ethanol, phenylethanol, (R,R)-2,3-butanediol, ethyl caproate, and 2,3-butanediol, were further screened out by partial least squares discrimination analysis (PLS-DA), and the symbolic combination of daqu’s maturity was speedily judged in accordance with the changes in marker compound concentrations to lay the foundation for the mechanization of baijiu production.

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Section: Qualitative and Quantitative Analysis Of Volatile Compoundsmentioning

confidence: 66%

Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

Yang

Duan

et al. 2022

Fermentation

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“…3-methybutanol and 2-phenylethanol reached the highest concentrations in CB1, CB3 and CB5. These two alcohols were previously found in strong flavour Baijiu (He et al, 2022). β-phenylethanol was responsible of a strong rose flavour, which was the most important and symbolic flavour substance in Chi-aroma baijiu.…”

Section: Analysis Of Volatile Compounds Of Chi-aroma Baijiumentioning

confidence: 76%

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

HUANG

FEI

et al. 2023

Food Sci. Technol

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This study aimed to explore the effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu during the ageing stage. Result showed that glycerol and total ester contents of CBN, CB1, CB3 and CB5 were significantly higher than that in BL (P < 0.05), but total acid contents did not change significantly (P > 0.05). Moreover, there was a difference in volatile compounds concentration and OAVs among the Chi-aroma Baijiu samples. With the year of aged pork fat increased, concentrations of esters and aldehydes were increased and then decreased, which reached highest in CB1. CB1 had highest OAVs of medium and long-chain ethyl esters and four aldehydes ((E)-2-nonenal, octanal, (E)-2-decanal, (E)-2-octenal) were the characteristic volatile compounds of Chi-aroma Baijiu during ageing process owing to their OAV > 10. Therefore, CB1 had the highest sensory score, with intense Chi-aroma and pleasant aftertaste. OPLS-DA further effectively distinguish different Chi-aroma Baijiu soaking with different years of aged pork fat, and confirmed 31volatile compounds (especial ethyl esters) were the key volatile compounds responsible for significant differences in Chi-aroma Baijiu. Combined with the results of sensory evaluation, GC-MS and OAVs, one-year aged pork fat was the best to product Chi-aroma Baijiu.

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“…Baijiu contains a large number of compounds, resulting from the raw materials and the fermentation and distillation processes applied. ,− Organic acids, esters, aldehydes, ketones, lactones, higher alcohols, phenolic compounds, nitrogen heterocycles, sulfur-containing compounds, and terpenes are among the most abundant ones. ,− For instance, Fan and Qian identified ethyl esters of butanoic, pentanoic, hexanoic, and octanoic acids as well as butyl hexanoate, ethyl 3-methylbutanoate, hexanoic acid, and diethoxy-3-methylbutane as the main flavor substances in strong aroma baijiu . These compounds contributed mainly to the fruity-like aroma with the exception that hexanoic acid imparts a sweaty note .…”

Section: Introductionmentioning

confidence: 99%

High-Resolution Mass Spectrometry-Based Chemical Fingerprinting of Baijiu, a Traditional Chinese Liquor

Dou,

Mäkinen,

Jänis

2024

ACS Omega

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Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometry, coupled with electrospray ionization (ESI) or atmospheric-pressure photoionization (APPI), was employed for chemical fingerprinting of baijiu, a traditional Chinese liquor. Baijiu is the most consumed distilled alcoholic beverage globally, with over 10 billion liters sold annually. It is a white (transparent) spirit that exhibits similarities to dark spirits such as whisky or rum in terms of aroma and mouthfeel. In this study, direct-infusion FT-ICR mass spectrometry was used to analyze 10 commercially available baijiu liquors, enabling the examination of both volatile and nonvolatile constituents without the need for tedious sample extractions or compound derivatizations. The chemical fingerprints obtained by FT-ICR MS revealed substantial compositional diversity among different baijiu liquors, reflecting variations in the raw materials and production methods. The main compounds identified included a variety of acids, esters, aldehydes, lactones, terpenes, and phenolic compounds. The use of ESI and APPI provided complementary compositional information; while ESI demonstrated greater selectivity toward polar, aliphatic sample constituents, APPI also ionized semipolar and nonpolar (aromatic) ones.

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Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods

Cited by 29 publications

References 17 publications

Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

High-Resolution Mass Spectrometry-Based Chemical Fingerprinting of Baijiu, a Traditional Chinese Liquor

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