Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Abstract

The flavor of Baijiu is not only determined by the individual flavors of the compounds but also by the combination of them. The exploration of the interaction effects between flavor compounds remains in the nascent stages. In this study, a method based on headspace-gas chromatography-ion mobility spectrometry has been proposed to swiftly elucidate the interactions among flavor compounds in Baijiu. To optimize the critical factors influencing headspace generation, namely, incubation time, sample quantity, injection volume, and alcohol content, we employ a Box-Behnken design integrated with Response Surface Methodology. Model solutions were created with 13 common flavor compounds typically found in Baijiu and varying concentrations of lactic acid, allowing researchers to evaluate the intensity of the interaction between lactic acid and these compounds by comparing the concentration of flavor compounds in the presence of different levels of lactic acid. The findings revealed that lactic acid had a strong correlation with the majority of the flavor compounds, and the disparities among the model solutions with flavor compounds augmented as the lactic acid content rose. This research presents a novel analytical approach, offering rapid insights into the correlation between flavor components in Baijiu and other complex food matrices.