Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
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DOI：
10.1155/2022/4614330
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发表时间：
2022
影响因子：
2.6
通讯作者：
Guo Z
中科院分区：
文献类型：
--
作者：
Cai W;Wang Y;Wang W;Shu N;Hou Q;Tang F;Shan C;Yang X;Guo Z
香气是评价白酒的主要质量指标之一。采用GC-IMS对10个不同厂家生产的酱香型白酒的香气成分进行了测定。结果表明，GC-IMS能有效分离白酒中的挥发性成分，共快速检测出80种共有挥发性成分，鉴定出29种挥发性成分，其中醇类5种，酯类14种，酸类2种，酮类2种，醛类5种，呋喃类1种。根据多元统计分析发现的香气特征差异，将10个不同厂家生产的酱香型白酒进一步分为三类。对所鉴定的挥发性物质的相对气味活性值分析表明，对酱香型白酒香气贡献最大的7种挥发性物质依次为己酸乙酯、戊酸乙酯、2-甲基丁酸乙酯、辛酸乙酯（又称辛酸乙酯）、3-甲基丁酸乙酯、丁酸乙酯和异丁酸乙酯。相应地，10个不同厂家生产的酱香型白酒的主要香气为甜、果香、醇、醚、干邑、拉米和酒香。一方面，本研究证明GC-IMS很好地适用于白酒中特征挥发性香气化合物和微量化合物的检测，对完善酱香型白酒香气指纹图谱和数据库具有积极意义。同时也丰富了人们对白酒的认识，为酱香型白酒风味质量的评价和调控提供了参考。
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.
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影响因子：
4.1
作者：
Demyttenaere, JCR;Martínez, JIS;De Kimpe, N
通讯作者：
De Kimpe, N
影响因子：
8.8
作者：
Arroyo-Manzanares, Natalia;Martin-Gomez, Andres;Arce, Lourdes
通讯作者：
Arce, Lourdes
影响因子：
3.9
作者：
Cai W;Tang F;Shan C;Hou Q;Zhang Z;Dong Y;Guo Z
通讯作者：
Guo Z
影响因子：
0.7
作者：
Lantsuzskaya (Krisilova), E. V.;Krisilov, A. V.;Levina, A. M.
通讯作者：
Levina, A. M.
影响因子：
7.4
作者：
Gerhardt, Natalie;Birkenmeier, Markus;Weller, Philipp
通讯作者：
Weller, Philipp