Analysis of Pyrazine compounds of sauce-flavor baijiu from different regions

XIANG Ling; WU Qixiao; JIA Junjie; NIU Mansi; TU Tingyao; MA Long; TU Rongkun; WANG Songtao; SHEN Caihong

doi:10.13386/j.issn1002-0306.2024060411

Turn off MathJax

Article Contents

Abstract

References

XIANG Ling, WU Qixiao, JIA Junjie, et al. Analysis of Pyrazine compounds of sauce-flavor baijiu from different regions[J]. Science and Technology of Food Industry, 2025, 46(11): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060411.

Citation:

PDF (3719 KB)

Analysis of Pyrazine compounds of sauce-flavor baijiu from different regions

XIANG Ling^{1, 2,},
WU Qixiao^{1, 2},
JIA Junjie^{1, 2, ,},
NIU Mansi^{1, 2},
TU Tingyao^{1, 2},
MA Long^{1, 2},
TU Rongkun^{1, 2},
WANG Songtao^{1, 2, 3, ,},
SHEN Caihong^{1, 2, 3}

1.
Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, China
2.
Luzhou Laojiao Co., Ltd., Luzhou 646000, China
3.
National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China

More Information

Received Date: June 27, 2024
Available Online: March 27, 2025

Graphical Abstract

Abstract

Abstract

Pyrazines are the flavor component basis of the baking aroma of sauce-flavor baijiu and are also an important index for evaluating differences in quality. To explore differences in pyrazine content in sauce-flavor baijiu from different regions, liquid chromatography-tandem mass spectrometry (LC-MS/MS), sensory evaluation and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to identify 16 pyrazines in 69 sauce-flavor baijiu products from Sichuan, Guizhou, and other regions. No significant differences were found in pyrazines identified in sauce-flavor baijiu from different regions, but significant quantitative differences in levels were found. Average pyrazine content in sauce-flavor baijiu in Guizhou (26472.53 μg/L) was higher than that in Sichuan (18544.17 μg/L)and other regions (16495.45 μg/L), and tetramethyl pyrazine was found in the highest proportion of the 69 sauce-flavor baijiu products, and the content ranges from 64.81 to 50399.56 μg/L. The key aroma substances in sauce-flavor baijiu, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,6-dimethylpyrazine, and trimethylpyrazine had aroma activity values (OAV) >1 in the 69 sauce-flavor baijiu products. Tetramethylpyrazine, trimethylpyrazine, 2-ethyl-6-methylpyrazine, 2, 3-dimethylpyrazine and 2-ethyl-3, 5-dimethylpyrazine were selected by OPLS-DA as the main difference of pyrazine compounds in different places to distinguish sauce-flavor baijiu (VIP>1). The sensory quantitative results showed that there were differences in the sensory properties of burnt aroma, baked aroma, paste aroma, grass aroma, earth aroma, green leaf or vegetable aroma and nutty aroma. The results of this study provide an important reference for regional differentiation and brewing process regulation of sauce-flavor baijiu.

FullText(HTML)

References (32)

References

[1]	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[J]. Frontiers in Nutrition, 2023, 10, 1132527.
[2]	郭世鑫, 姚孟琦, 马文瑞, 等. 酱香型白酒的研究现状[J]. 中国酿造,2021,40(11):1−6. [GUO S X, YAN M Q, MA W R, et al. Research status of sauce-flavor Baijiu[J]. China Brewing,2021,40(11):1−6.] doi: 10.11882/j.issn.0254-5071.2021.11.001 GUO S X, YAN M Q, MA W R, et al. Research status of sauce-flavor Baijiu[J]. China Brewing, 2021, 40（11）: 1−6. doi: 10.11882/j.issn.0254-5071.2021.11.001
[3]	张健, 范奇高, 陆伦维, 等. 浅析酱香型白酒发展现状及趋势思考[J]. 中国酿造,2022,41(4):234−238. [ZHANG J, FAN Q G, LU L W, et al. Analysis on the development status and trend of sauce-flavor Baijiu[J]. China Brewing,2022,41(4):234−238.] doi: 10.11882/j.issn.0254-5071.2022.04.040 ZHANG J, FAN Q G, LU L W, et al. Analysis on the development status and trend of sauce-flavor Baijiu[J]. China Brewing, 2022, 41（4）: 234−238. doi: 10.11882/j.issn.0254-5071.2022.04.040
[4]	国家统计局. 国家数据[EB/OL]. [2023-10-19]. https: //data. stats. Gov. Cn/easyquery. Htm?cn=A01&zb=A020909&sj=202404. [National Bureau of Statistics. The national big data strategy[EB/OL]. [2023-20-19]. https://data.stats.Gov.Cn/easyquery.Htm?cn=A01&zb=A020909&sj=202404.
[5]	张明珠, 吴学凤, 穆冬冬, 等. 不同香型白酒的风味物质及抗氧化作用分析[J]. 食品工业科技,2021,42(11):218−225. [ZHANG M Z, WU X F, MU D D, et al. Analysis of flavoring substances and antioxidant characteristics of different flavor Baijiu[J]. Science and Technology of Food Industry,2021,42(11):218−225.] ZHANG M Z, WU X F, MU D D, et al. Analysis of flavoring substances and antioxidant characteristics of different flavor Baijiu[J]. Science and Technology of Food Industry, 2021, 42（11）: 218−225.
[6]	孙优兰, 骆红波, 王金龙, 等. 酱香型白酒不同轮次基酒风味特征分析[J]. 食品与发酵工业,2024,50(17):343−355. [SUN Y L, LUO H B, WANG J L, et al. Analysis of flavor characteristics of different rounds base liquor for Jiangxiangxing Baijiu[J]. Food and Fermentation Industries,2024,50(17):343−355.] SUN Y L, LUO H B, WANG J L, et al. Analysis of flavor characteristics of different rounds base liquor for Jiangxiangxing Baijiu[J]. Food and Fermentation Industries, 2024, 50（17）: 343−355.
[7]	HONG J, ZHAO D, SUN B. Research progress on the profile of trace components in Baijiu[J]. Food Reviews International,2023,39(3):1666−1693. doi: 10.1080/87559129.2021.1936001
[8]	黄家岭, 廖妍俨, 孙棣, 等. 顶空固相微萃取-气相色谱法检测白酒中吡嗪类化合物[J]. 中国酿造,2016,35(8):163−168. [HUANG J L, LIAO Y Y, SUN D, et al. Detection of pyrazine compounds in Baijiu by HS-SPME-GC[J]. China Brewing,2016,35(8):163−168.] doi: 10.11882/j.issn.0254-5071.2016.08.037 HUANG J L, LIAO Y Y, SUN D, et al. Detection of pyrazine compounds in Baijiu by HS-SPME-GC[J]. China Brewing, 2016, 35（8）: 163−168. doi: 10.11882/j.issn.0254-5071.2016.08.037
[9]	杨磊, 余辉, 罗南海, 等. 酱香型白酒高温堆积发酵工艺创新研究回顾与展望[J]. 中国酿造,2024,43(2):15−21. [YANG L, YU H, LUO N H, et al. Review and prospect of high-temperature stacking fermentation technology innovation research for sauce-flavor Baijiu[J]. China Brewing,2024,43(2):15−21.] doi: 10.11882/j.issn.0254-5071.2024.02.003 YANG L, YU H, LUO N H, et al. Review and prospect of high-temperature stacking fermentation technology innovation research for sauce-flavor Baijiu[J]. China Brewing, 2024, 43（2）: 15−21. doi: 10.11882/j.issn.0254-5071.2024.02.003
[10]	黄慧芹, 徐友强, 李微微, 等. 北京地区酱香型白酒第四轮次入窖酒醅中微生物及风味物质的变化[J]. 食品工业科技,2024,45(1):97−107. [HUANG H Q, XU Y Q, LI W W, et al. Changes of microorganisms and flavor compounds in the fourth round Jiupei of sauce-flavored Baijiu in Beijing[J]. Science and Technology of Food Industry,2024,45(1):97−107.] HUANG H Q, XU Y Q, LI W W, et al. Changes of microorganisms and flavor compounds in the fourth round Jiupei of sauce-flavored Baijiu in Beijing[J]. Science and Technology of Food Industry, 2024, 45（1）: 97−107.
[11]	刘家欢, 孙细珍, 熊亚青, 等. 不同轮次酱香型白酒中吡嗪类化合物含量分析[J]. 食品与发酵科技,2023,59(03):103−110. [LIU J H, SUN X Z, XIONG Y Q, et al. Analysis of pyrazines in different rounds maotai-flavor Baijiu[J]. Sichuan Food and Fermentation,2023,59(03):103−110.] doi: 10.3969/j.issn.1674-506X.2023.03-018 LIU J H, SUN X Z, XIONG Y Q, et al. Analysis of pyrazines in different rounds maotai-flavor Baijiu[J]. Sichuan Food and Fermentation, 2023, 59（03）: 103−110. doi: 10.3969/j.issn.1674-506X.2023.03-018
[12]	ZHANG W, SI G, RAO Z, et al. Hepatoprotective ability of tetramethylpyrazine produced by Bacillus amyloliquefaciens[J]. Systems Microbiology and Biomanufacturing,2021,1:223−233. doi: 10.1007/s43393-020-00018-4
[13]	HUANG H, WU Y S, CHEN H, et al. Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style Baijiu[J]. Journal of the Science of Food and Agriculture,2023,103(15):7434−7444. doi: 10.1002/jsfa.12823
[14]	刘家欢, 孙细珍, 熊亚青, 等. 基于感官和化学分析技术解析不同产区酱酒风味特征[J]. 食品与发酵工业, 2024, 50(9):268-283. [LIU J H, SUN X Z, XIONG Y Q, et al. Analysis of flavor characteristics in sauce-flavor Baijiu from two regions by the chemosensory technique[J]. Food and Fermentation Industries, 2024, 50(9):268-275.] LIU J H, SUN X Z, XIONG Y Q, et al. Analysis of flavor characteristics in sauce-flavor Baijiu from two regions by the chemosensory technique[J]. Food and Fermentation Industries, 2024, 50（9）: 268-275.
[15]	曾庆军, 周鸿翔, 曾佳佳, 等. 赤水河流域不同产区酱香白酒挥发性风味物质差异分析[J]. 中国酿造,2023,42(10):65−72. [ZENG Q J, ZHOU H X, ZENG J J, et al. Analysis on the difference of volatile flavor compounds in sauce-flavor Baijiu from different production areas in Chishui-river basin[J]. China Brewing,2023,42(10):65−72.] doi: 10.11882/j.issn.0254-5071.2023.10.011 ZENG Q J, ZHOU H X, ZENG J J, et al. Analysis on the difference of volatile flavor compounds in sauce-flavor Baijiu from different production areas in Chishui-river basin[J]. China Brewing, 2023, 42（10）: 65−72. doi: 10.11882/j.issn.0254-5071.2023.10.011
[16]	张卜升, 袁丛丛, 高杏, 等. 不同产地酱香型白酒化学风味和感官特征差异分析[J]. 食品科学,2023,44(12):235−243. [ZHANG B S, YUAN C C, GAO X, et al. Differences in chemical flavor and sensory characteristics of sauce-flavor Baijiu from different regions[J]. Food Science,2023,44(12):235−243.] doi: 10.7506/spkx1002-6630-20220822-260 ZHANG B S, YUAN C C, GAO X, et al. Differences in chemical flavor and sensory characteristics of sauce-flavor Baijiu from different regions[J]. Food Science, 2023, 44（12）: 235−243. doi: 10.7506/spkx1002-6630-20220822-260
[17]	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, et al. Identification of characteristic aroma compounds in soy sauce aroma type xi Baijiu using gas chromatographyolfactometry, odor activity value 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, et al. Identification of characteristic aroma compounds in soy sauce aroma type xi Baijiu using gas chromatographyolfactometry, odor activity value and feller’s additive model[J]. Food Science, 2022, 43（2）: 242−256. doi: 10.7506/spkx1002-6630-20210107-069
[18]	龙四红, 廖妍俨, 孙棣, 等. 高效液相色谱法快速测定白酒中8种吡嗪类化合物[J]. 中国酿造,2021,40(1):176−182. [LONG S H, LIAO Y Y, SUN D, et al. Rapid determination of 8 pyrazine compounds in Baijiu by HPLC[J]. China Brewing,2021,40(1):176−182.] doi: 10.11882/j.issn.0254-5071.2021.01.033 LONG S H, LIAO Y Y, SUN D, et al. Rapid determination of 8 pyrazine compounds in Baijiu by HPLC[J]. China Brewing, 2021, 40（1）: 176−182. doi: 10.11882/j.issn.0254-5071.2021.01.033
[19]	ZHENG Y, SUN B, ZHAO M, et al. Characterization of the key odorants in Chinese zhima aroma-type baijiu by gas chromatography–olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry,2016,64(26):5367−5374. doi: 10.1021/acs.jafc.6b01390
[20]	YAN Y, CHEN S, NIE Y, et al. Quantitative analysis of pyrazines and their perceptual interactions in soy sauce aroma type baijiu[J]. Foods,2021,10(2):441. doi: 10.3390/foods10020441
[21]	孙细珍, 熊亚青, 倪兴婷, 等. 吡嗪类化合物对酱香型白酒香气特征的影响分析[J]. 食品与发酵工业,2025,51(1):305−311. [SUN X Z, XIONG Y Q, NI X T, et al. Analysis of the effect of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu[J]. Food Reviews International,2025,51(1):305−311.] SUN X Z, XIONG Y Q, NI X T, et al. Analysis of the effect of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu[J]. Food Reviews International, 2025, 51（1）: 305−311.
[22]	胡智慧, 陈方, 郭雪峰, 等. 白酒中健康因子2, 3, 5, 6-四甲基吡嗪形成机理的研究进展[J]. 中国酿造,2024,43(1):27−33. [HU Z H, CHEN F, GUO X F, et al. Research progress on formation mechanism of health factor 2, 3, 5, 6-tetramethylpyrazine in Baijiu[J]. China Brewing,2024,43(1):27−33.] doi: 10.11882/j.issn.0254-5071.2024.01.005 HU Z H, CHEN F, GUO X F, et al. Research progress on formation mechanism of health factor 2, 3, 5, 6-tetramethylpyrazine in Baijiu[J]. China Brewing, 2024, 43（1）: 27−33. doi: 10.11882/j.issn.0254-5071.2024.01.005
[23]	YANG Y Q, QIAN M C, DENG Y L, et al. Insight into aroma dynamic changes during the whole manufacturing process of chestnutlike aroma green tea by combining GC-E-Nose, GC-IMS, and GC×GC-TOFMS[J]. Food Chemistry,2022,387:132813. doi: 10.1016/j.foodchem.2022.132813
[24]	吴李玲, 裴荣红, 李行, 等. 不同产地酱香型白酒中挥发性含氮化合物的差异分析[J]. 食品科学技术学报,2024,42(3):35−48. [WU L L, PEI R H, LI X, et al. Difference analysis of volatile nitrogecontaining compounds in soy sauce flavor type Baijiu from different regions in China[J]. Journal of Food Science and Technology,2024,42(3):35−48.] doi: 10.12301/spxb202300729 WU L L, PEI R H, LI X, et al. Difference analysis of volatile nitrogecontaining compounds in soy sauce flavor type Baijiu from different regions in China[J]. Journal of Food Science and Technology, 2024, 42（3）: 35−48. doi: 10.12301/spxb202300729
[25]	唐平, 卢君, 毕荣宇, 等. 赤水河流域不同地区酱香型白酒风味化合物分析[J]. 食品科学,2021,42(6):1−12. [TANG P, LU J, BI R Y, et al. Analysis of flavor compounds of maotai-flavor Baijiu produced in different regions of the chishui river Basin[J]. Food Science,2021,42(6):1−12.] doi: 10.7506/spkx1002-6630-20191224-282 TANG P, LU J, BI R Y, et al. Analysis of flavor compounds of maotai-flavor Baijiu produced in different regions of the chishui river Basin[J]. Food Science, 2021, 42（6）: 1−12. doi: 10.7506/spkx1002-6630-20191224-282
[26]	姜政飞. 赤水河产区酱香型白酒酿造微生物来源及环境微生物分布[D]. 无锡:江南大学, 2023. [JIANG Z F. Microbial sources and environmental microbial distribution of the sauce-flavor Baijiu in the Chishui River producing region[D]. Wuxi:Jiangnan University, 2023.] JIANG Z F. Microbial sources and environmental microbial distribution of the sauce-flavor Baijiu in the Chishui River producing region[D]. Wuxi: Jiangnan University, 2023.
[27]	吴建峰. 白酒中四甲基吡嗪全程代谢机理研究[D]. 无锡:江南大学, 2013. [WU J F. Study on the biosynthesis mechanism of tetramethylpyrazine during the Chinese liquor brewing[D]. Wuxi:Jiangnan University, 2013.] WU J F. Study on the biosynthesis mechanism of tetramethylpyrazine during the Chinese liquor brewing[D]. Wuxi: Jiangnan University, 2013.
[28]	冯方剑, 唐维川, 杨官荣, 等. 不同产区酱香型大曲理化指标及风味成分的研究[J]. 酿酒,2023,50(5):29−36. [FENG F J, TANG W C, YANG G R, et al. Study on physicochemical indexes and flavor components of sauce-flavor Daqu from different producing areas[J]. Liquor Making,2023,50(5):29−36.] doi: 10.3969/j.issn.1002-8110.2023.05.008 FENG F J, TANG W C, YANG G R, et al. Study on physicochemical indexes and flavor components of sauce-flavor Daqu from different producing areas[J]. Liquor Making, 2023, 50（5）: 29−36. doi: 10.3969/j.issn.1002-8110.2023.05.008
[29]	LI X, ZHANG B, LI W, et al. Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics[J]. Food Chemistry,2024,441:138274. doi: 10.1016/j.foodchem.2023.138274
[30]	孙优兰, 尹延顺, 骆红波, 等. 不同产区酱香型白酒感官特性及特征风味分析[J]. 酿酒科技,2023(7):57−64,71. [SUN Y L, YIN Y S, LUO H B, et al. Analysis of sensory characteristics and typical flavor of jiangxiang Baijiu from different producing areas[J]. Liquor-Making Science& Technology,2023(7):57−64,71.] SUN Y L, YIN Y S, LUO H B, et al. Analysis of sensory characteristics and typical flavor of jiangxiang Baijiu from different producing areas[J]. Liquor-Making Science& Technology, 2023（7）: 57−64,71.
[31]	许忠平, 梁明锋, 张娇娇, 等. 不同地区酱香型白酒风格特征及风味物质构成差异相关性研究[J]. 中国酿造,2024,43(2):35−42. [XU Z P, LIANG M F, ZHANG J J, et al. Correlation between style characteristics and flavor composition of sauce-flavor Baijiu fromdifferent regions[J]. China Brewing,2024,43(2):35−42.] doi: 10.11882/j.issn.0254-5071.2024.02.006 XU Z P, LIANG M F, ZHANG J J, et al. Correlation between style characteristics and flavor composition of sauce-flavor Baijiu fromdifferent regions[J]. China Brewing, 2024, 43（2）: 35−42. doi: 10.11882/j.issn.0254-5071.2024.02.006
[32]	WANG L, TANG P, ZHANG P, et al. Unraveling the aroma profiling of Baijiu:Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms[J]. Trends in Food Science & Technology,2024,146:104376.