Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR

ZHAO Yahui; LIAO Pengfei; CHEN Lu; ZHANG Yuhong; WANG Xuliang; JIN Yulong; YU Jiajun; LI Hehe; SUN Jinyuan

doi:10.13386/j.issn1002-0306.2023090308

Volume 45 Issue 19

Sep. 2024

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Science and Technology of Food Industry > 2024 > 45(19): 228-239. > DOI: 10.13386/j.issn1002-0306.2023090308

ZHAO Yahui, LIAO Pengfei, CHEN Lu, et al. Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR[J]. Science and Technology of Food Industry, 2024, 45(19): 228−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090308.

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Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR

1.
Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China
2.
Tibet Academy of Agriculture and Animal Husbandry Sciences, Institute of Agricultural Products Development and Food Science, Lhasa 850000, China
3.
China Alcoholic Drinks Association, Beijing 100831, China
4.
China National Research Institute of Food and Fermentation Industries Co., Ltd., International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China

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Received Date: September 27, 2023
Available Online: July 30, 2024

Graphical Abstract

Abstract

Abstract

A novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material. Three kinds of Qingke Baijiu samples were evaluated by quantitative descriptive analysis, and analyzed by liquid-liquid extraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry-mass spectrometry and analyzed by partial least squares regression analysis to clarify the aroma characteristic of the novel Qingke Baijiu and to investigate the influence of different manufacturing process. A total of 139 volatile compounds and 57 aroma compounds were detected in three samples, which included 11 aroma active compounds with odor active value (OAV) greater than 1. The total concentration of volatile compounds was 1.4 times higher after secondary fermentation. The sorghum and Zao aromas increased in the samples after secondary fermentation, where ethyl caprylate, ethyl caproate, ethyl isovalerate, and guaiacol were the corresponding key differential compounds. The sorghum and Zao aromas decreased after high-temperature stacking process, while floral aroma increased. Compared with the samples without high-temperature stacking process, the OAV of isoamyl acetate, guaiacol and 4-methylguaiacol increased, while the OAV of ethyl butyrate, ethyl caproate, and ethyl caprylate declined. After high-temperature stacking process, the concentration of isoamyl acetate increased, which lead to stronger floral aroma, and the concentration of butyric acid, ethyl caproate, ethyl caprylate, and ethyl decanoate declined, which lead to weaker sorghum aroma.
- Qingke Baijiu,
- flavor,
- quantitative descriptive analysis,
- gas chromatography-mass spectrometry,
- odor active value

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References (23)

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