Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics

MO Xinliang; YANG Liang; WU Deguang; TENG Mingde; ZHONG Yanxia

doi:10.13386/j.issn1002-0306.2022030067

Volume 43 Issue 18

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(18): 311-321. > DOI: 10.13386/j.issn1002-0306.2022030067

MO Xinliang, YANG Liang, WU Deguang, et al. Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics[J]. Science and Technology of Food Industry, 2022, 43(18): 311−321. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030067.

Citation:

PDF (7637 KB)

Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics

Department of Brewing Engineering, Moutai College, Renhuai 564501, China

More Information

Received Date: March 07, 2022
Available Online: July 19, 2022

Graphical Abstract

Abstract

Abstract

In order to explore the composition of main volatile compounds and the difference of aroma compounds in Sauce-flavor Baijiu with different sweet flavor characteristics, sensory evaluation method was used to select Sauce-flavor Baijiu samples, the volatile components were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and partial least squares discriminant analysis (PLS-DA) was used to analyze different Baijiu samples and their flavor differences substances. The results showed that the samples were divided into three groups, and the intensity values of sweet-flavor in each group were 4.0~5.0, 3.0~4.0 and 0.0~3.0, respectively, and a total of 68 volatile flavor compounds were characterized, including 27 esters, 12 alcohols, 10 aldehydes and ketones, 3 acids, 10 aromatics and 6 terpenes, among them, esters, aromatics and alcohols with sweet and fruity aromas were the three most abundant types of compounds in different Baijiu samples, and the content was the highest in Baijiu samples with a sweet flavor intensity greater than 3.0, indicating that these three types of substances had an important impact on the flavor characteristics of sweet aroma. There were 25 potential difference compounds affecting the three groups of Baijiu samples, and the related sweet flavor markers were mainly 3-methyl butanol, ethyl octanoate, isobutyl lactate and ethyl phenylacetate, indicating that these substances were the important aroma compounds that cause differences between different sauce-flavor Baijiu samples with different sweet flavor characteristics.

FullText(HTML)

References (36)

References

[1]	沈怡方. 白酒生产技术全书[M]. 北京: 中国轻工业出版社, 2015: 16−23. SHEN Y F. Production technology of baijiu[M]. Beijing: Chinese Light Industry Press, 2015: 16−23.
[2]	周恒刚. 4 -乙基愈创木酚[J]. 酿酒,1989(6):7−9. [ZHOU H G. 4-Ethylguaiacol[J]. Liquor Making,1989(6):7−9. ZHOU H G. 4-Ethylguaiacol[J]. Liquor Making, 1989(6): 7-9.
[3]	曹逑舜, 王民俊. 吡嗪化合物与加热香气[J]. 贵州酿酒,1981(2):21−25. [CAO Q S, WANG M J. Pyrazine compounds and heated aroma[J]. Guizhou Liquor Making,1981(2):21−25. CAO Q S, WANG M J. Pyrazine compounds and heated aroma[J]. GuiZhou Liquor Making, 1981(2): 21- 25.
[4]	周良彦. 关于酱香型白酒中主香成分的探讨[J]. 食品科学,1983(6):20−23. [ZHOU L Y. Discussion on the main flavor components in sauce flavor Baijiu[J]. Food Science,1983(6):20−23. ZHOU L Y. Discussion on the main flavor components in sauce flavor Baijiu[J]. Food Science, 1983(6): 20-23.
[5]	崔利, 彭追远, 杨大金. 酱香型白酒的主香成分是什么?——对酱香型酒主香成分的几种主要说法的浅见[J]. 酿酒,1990(2):11−14. [CUI L, PENG Z Y, YANG D J. What is the main flavor component of sauce flavor Baijiu— some opinions on the main aroma components of sauce flavor Baijiu[J]. Liquor Making,1990(2):11−14. CUI L, PENG Z Y, YANG D J. What is the main flavor component of sauce flavor Baijiu— some opinions on the main aroma components of sauce flavor Baijiu[J]. Liquor Making, 1990(2): 11- 14.
[6]	汪玲玲, 范文来, 徐岩. 酱香型白酒液液微萃取−毛细管色谱骨架成分与香气重组[J]. 食品工业科技,2012,33(19):304−361. [WANG L L, FAN W L, XU Y. Analysis of capillary chromatographic skeleton compounds in Chinese soy sauce aroma type liquor by liquid-liquid microextraction and aroma recombination[J]. Science and Technology of Food Industry,2012,33(19):304−361. WANG L L, FAN W L, XU Y. Analysis of capillary chromatographic skeleton compounds in Chinese soy sauce aroma type liquor by liquid - liquid microextraction and aroma recombination[J]. Science and Technology of Food Industry, 2012, 33(19): 304-361.
[7]	唐平, 山其木格, 王丽, 等. 白酒风味化学研究方法及酱香型白酒风味化学研究进展[J]. 食品科学,2020,41(17):315−324. [TANG P, SHAN Q, WANG L, et al. A review of research methods in baijiu flavor chemistry and recent progress in the flavor chemistry of sauce flavor Baijiu[J]. Food Science,2020,41(17):315−324. doi: 10.7506/spkx1002-6630-20190822-228 TANG P, SHAN Q, WANG L, et al. A review of research methods in baijiu flavor chemistry and recent progress in the flavor chemistry of sauce flavor Baijiu[J]. Food Science, 2020, 41(17): 315-324. doi: 10.7506/spkx1002-6630-20190822-228
[8]	刘渝蓉. 贵州茅台酒独特酿造环境的研究[J]. 现代食品,2018(24):1−3. [LIU Y R. Study on the unique brewing environment of Guizhou Maotai liquor[J]. Xian Dai Shi Pin,2018(24):1−3. LIU Y R. Study on the unique brewing environment of Guizhou Maotai liquor[J]. Xian Dai Shi Pin, 2018(24): 1-3.
[9]	ZHAO D R, SHI D M, SUN J Y, et al. Characterization of key aroma compounds in Gujing gong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation[J]. Food Research International,2018,105:616−627. doi: 10.1016/j.foodres.2017.11.074
[10]	杨亮, 陈双, 徐岩. LLE 和 HS-SPME与GC-MS 联用分析酱香型盐菜味缺陷酒中挥发性物质[J]. 食品与发酵工业杂志,2019,45(17):221−226. [YANG L, CHEN S, XU Y. Identification of volatile compounds from pickledmustard-like off-flavor Maotai by LLE and HS-SPME combined with GC-MS[J]. Food and Fermentation Industries,2019,45(17):221−226. YANG L, CHEN S, XU Y. Identification of volatile compounds from pickledmustard-like off-flavor Maotai by LLE and HS-SPME combined with GC-MS[J]. Food and Fermentation Industries, 2019, 45(17): 221 - 226.
[11]	朱全. 茅台酒香气组成及香韵结构协同作用研究[D]. 上海: 上海应用技术大学, 2020. ZHU Q. Study on the synergistic effect of aroma composition and sensory attributes of Moutai Baijiu [D]. Shanghai: Shanghai Institute of Technology, 2020.
[12]	沈海月. 酱香型白酒香气物质研究[D]. 无锡: 江南大学, 2010. SHEN H Y. Studies on aroma compounds of Chinese soy sauce aroma type liquor[D]. Wuxi: Jiangnan University, 2010.
[13]	施珂, 孙啸涛, 沈才洪, 等. 基于直接-气相色谱-嗅闻的整体感官评价模式分析泸香型白酒的关键香气成分[J]. 食品工业科技,2020,41(7):208−219. [SHI K, SUN X T, SHEN C H, et al. Study on the key aroma components of Luzhou-flavor Baijiu based on overall sensory evaluation model by direct-gas chromatography - olfaction[J]. Science and Technology of Food Industry,2020,41(7):208−219. SHI K, SUN X T, SHEN C H, et al. Study on the key aroma components of Luzhou - flavor Baijiu based on overall sensory evaluation model by direct-gas chromatography - olfaction[J]. Science and Technology of Food Industry, 2020, 41(7): 208-219.
[14]	ZHANG X Y, WANG C C, WANG L L, et al. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu)[J]. Journal of Chromatography A,2020,1610:460−584.
[15]	NIU Y W, ZHU Q, XIAO Z B. Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor intensity, olfactory threshold and odor activity value[J]. Food Research International,2020,131:108986. doi: 10.1016/j.foodres.2020.108986
[16]	赵雅敏, 林琳, 王和玉, 等. 液-液微萃取结合气相色谱-质谱联用技术快速测定饮料酒中挥发性酚类化合物[J]. 分析科学学报,2018,34(6):789−794. [ZHAO Y M, LIN L, WANG H Y, et al. Quantitative analysis of volatile phenols in alcoholic beverages by liquid-liquid microextration coupled with gas chromatography mass spectrometry[J]. Journal of Analytical Science,2018,34(6):789−794. ZHAO Y M, LIN L, WANG H Y, et al. Quantitative analysis of volatile phenols in alcoholic beverages by liquid-liquid microextration coupled with gas chromatography mass spectrometry[J]. Journal of Analytical Science, 2018, 34(6): 789-794.
[17]	张娇娇, 郭松波, 余硕文, 等. 基于多元色谱和主成分分析解析酱香型白酒大回酒风味品质研究[J]. 中国酿造,2021,40(11):161−168. [ZGANG J J, GUO S B, YU S W, et al. Flavor quality analysis of sauce-flavor Dahui-jiu based on multivariate chromatography and principal component analysis[J]. China Brewing,2021,40(11):161−168. doi: 10.11882/j.issn.0254-5071.2021.11.029 ZGANG J J, GUO S B, YU S W, et al. Flavor quality analysis of sauce-flavor Dahui-jiu based on multivariate chromatography and principal component analysis[J]. China Brewing, 2021, 40(11): 161-168. doi: 10.11882/j.issn.0254-5071.2021.11.029
[18]	张晓婕, 邱树毅, 曾庆军, 等. 不同工艺酱香型白酒挥发性物质差异分析[J/OL]. 食品科学: 1−12[2022-07-08]. http://kns.cnki.net/kcms/detail/11.2206.ts.20211202.1443.002.html ZHANG X J, QIU S Y, ZENG Q J, et al. The study of difference of volatile compounds in Maotai-flavor Baijiu with different processes[J/OL]. Food Science: 1−12[2022-07-08]. https: // kns. cnki. net/ kcms/ detail/ 11. 2206. ts. 20211202. 1443. 002. html.
[19]	易封萍, 马宁, 朱建才. 基于GC-O、OAV及Feller加和模型对酱香型习酒特征香气成分的分析[J]. 食品科学,2022,43(2):242−256. [YI F P, MA N, ZHU J C. Identification of characteristic aroma compounds in soy sauce aroma type Xi baijiu based on GC-O, OAV and Feller’s additive model[J]. Food Science,2022,43(2):242−256. doi: 10.7506/spkx1002-6630-20210107-069 YI F P, MA N, ZHU J C. Identification of characteristic aroma compounds in soy sauce aroma type Xi baijiu based on GC-O, OAV and Feller’s additive model[J]. Food Science, 2022, 43(2): 242-256. doi: 10.7506/spkx1002-6630-20210107-069
[20]	柳习月, 朱琪, 杨帆, 等. 多组学解析酱香型大曲风味物质的形成[J]. 食品与发酵工业,2021,47(22):35−41. [LIU X Y, ZHU Q, YANG F, et al. Multi-omics reveal the formation of flavor compounds in sauce-flavor Daqu[J]. Food and Fermentation Industries,2021,47(22):35−41. LIU X Y, ZHU Q, YANG F, et al. Multi-omics reveal the formation of flavor compounds in sauce-flavor Daqu[J]. Food and Fermentation Industries, 2021, 47(22): 35-41.
[21]	LOZANO P R, DRAKE M, BENITEZ D, et al. Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk[J]. Journal of Agricultural and Food Chemistry,2007,55(8):3018−3026. doi: 10.1021/jf0631225
[22]	舒娜. 六堡茶关键风味物质研究[D]. 重庆: 西南大学, 2021. SHU N. Research on key flavor components of Liupao Tea[D]. Chongqing: Southwest University, 2021.
[23]	VERNON E C, CLIFTON E M. Separation of sulfones by gas chromatography[J]. Journal of Chromatography A,1963,11(4):472−478.
[24]	YANG L, FAN W L, XU Y. GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu[J]. LWT-Food Science and Technology,2021,111:146.
[25]	范文来, 徐岩. 酒类风味化学[M]. 北京: 中国轻工业出版社, 2019: 224−236. FAN W L, XU Y. Flavor Chemistry of alcoholic beverages[M]. Beijing: Chinese Light Industry Press, 2019: 224−236.
[26]	ZHU W Q. Identification of compounds responsible for the characteristic “soy sauce” flavor of traditional Chinese liquor[D]. Urbana: University of Illinois at Urbana-Champaign, 2018.
[27]	FAN W L, SHEN H Y, XU Y. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography mass spectrometry[J]. Journal of the Science of Food & Agriculture,2011,91(7):1187−1198.
[28]	范文来, 徐岩. 白酒 79 个风味化合物嗅觉阈值测定[J]. 酿酒,2011,38(4):80−84. [FAN W L, XU Y. Determination of odor thresholds of volatile aroma compounds in Baijiu by a forced-choice ascending concentration series method of limits[J]. Liquor Making,2011,38(4):80−84. doi: 10.3969/j.issn.1002-8110.2011.04.034 FAN W L, XU Y. Determination of odor thresholds of volatile aroma compounds in Baijiu by a forced-choice ascending concentration series method of limits[J]. Liquor Making, 2011, 38(4): 80-84. doi: 10.3969/j.issn.1002-8110.2011.04.034
[29]	赵书圣, 范文来, 徐岩, 等. 酱香型白酒生产酒醅中呋喃类物质研究[J]. 中国酿造,2008,27(21):10−13. [ZHAO S S, WAN W L, XU Y, et al. Study on furans in the fermented grains of sauce-flavor liquor[J]. China Brewing,2008,27(21):10−13. doi: 10.3969/j.issn.0254-5071.2008.11.003 ZHAO S S, WAN W L, XU Y, et al. Study on furans in the fermented grains of sauce-flavor liquor[J]. China Brewing, 2008, 27(21): 10-13. doi: 10.3969/j.issn.0254-5071.2008.11.003
[30]	LI H H, QIN D, WU Z Y, et al. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science[J]. Food Chemistry,2019,284:100−107. doi: 10.1016/j.foodchem.2019.01.102
[31]	WANG L, HU G Y, LEI L B, et al. Identification and aroma impact of volatile terpenes in Moutai liquor[J]. International Journal of Food Properties,2016,19(6):1335−1352. doi: 10.1080/10942912.2015.1064442
[32]	陈双, 徐岩. 全二维气相色谱-飞行时间质谱法分析芝麻香型白酒中挥发性组分特征[J]. 食品与发酵工业,2017,43(7):212−218. [CHEN S, XU Y. Characterization of volatile compounds in Chinese roasted sesame like flavor type liquor by comprehensive two-dimensional gas chromatography/time-of-light mass spectrometry[J]. Food and Fermentation Industries,2017,43(7):212−218. doi: 10.13995/j.cnki.11-1802/ts.014825 CHEN S, XU Y. Characterization of volatile compounds in Chinese roasted sesame like flavor type liquor by comprehensive two-dimensional gas chromatography/time-of-light mass spectrometry[J]. Food and Fermentation Industries, 2017, 43(7): 212-218. doi: 10.13995/j.cnki.11-1802/ts.014825
[33]	GAO W J, FAN W L, XU Y. Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry,2014,62(25):5786−5804.
[34]	BLACK C A, PARKER M, SIEBERT T E, et al. Terpenoids and their role in wine flavour: recent advances[J]. Australian Journal of Grape and Wine Research,2015,21(S1):582−600.
[35]	席艳茹, 唐柯, 徐岩, 等. 应用定量描述分析和 GC-O/MS 研究黄土高原赤霞珠干红葡萄酒香气特征[J]. 食品与发酵工业,2016,42(5):192−197. [XI Y R, TANG K, XU Y, et al. Aroma characterization of Cabernet sauvignon wine from Loess Plateau with quantitative description analysis and GC-O/MS[J]. Food and Fermentation Industries,2016,42(5):192−197. XI Y R, TANG K, XU Y, et al. Aroma characterization of Cabernet sauvignon wine from Loess Plateau with quantitative description analysis and GC-O/MS[J]. Food and Fermentation Industries, 2016, 42(5) : 192-197.
[36]	STUPAK M, GOODALL I, TOMANIOVA M, et al. A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry[J]. Analytica Chimica Acta,2018,1042(26):60−70.

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	韩军，王怡，张开屏，田建军. 罗伊氏粘液乳杆菌JBR3生物学特性分析及保护剂对其活力的影响. 食品工业科技. 2025(03): 166-177 . 本站查看
2.	邓忠惠，谢微. 罗汉果籽吸附氟离子效果的不同预测模型研究. 食品安全质量检测学报. 2024(06): 246-255 .
3.	刘国祎，郭建章，陈星，王威强. 响应面法和人工神经网络对亚临界CO_2萃取红花籽油的建模与优化. 食品工业科技. 2024(10): 225-233 . 本站查看
4.	马诗瑜，何敬成，詹陆川，林伟杰，林思濠，胡小刚，卞晓岚. 基于人工神经网络算法的自拟清瘟方制备工艺优化探索. 中国药业. 2023(12): 56-62 .
5.	赵清香，李大军，李亚萍，姜宇纯，李庚，袁永旭. 反向传播神经网络耦联遗传算法与响应面设计烤制鸽肉工艺优化. 中国调味品. 2023(10): 128-133 .
6.	周雷进雨，马精阳，袁月明，李锦生，冯伟志，周丽娜. 干酪乳杆菌复合冻干保护剂工艺优化. 饲料工业. 2023(22): 86-93 .
7.	渠一聪，张绍绒，罗理勇，曾亮. 基于人工神经网络耦合遗传算法（BP-GA）优化茶氨酸-葡萄糖美拉德反应的条件. 食品工业科技. 2023(24): 183-192 . 本站查看
8.	靳浩文，朱巧梅. 益生菌微胶囊技术对益生菌存活率影响的研究进展. 食品安全导刊. 2022(25): 181-183 .