Identification of volatile differential markers in strong-aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time-of-flight mass spectrometry

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-09-13 DOI:10.1002/jsfa.13855

Aliya, Yufa Cao, Danni Zhang, Shi Liu, Shui Jiang, Yuan Liu

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Abstract

BACKGROUND

Baijiu is a traditional Chinese liquor produced from grains through fermentation, distillation, aging and blending. The flavor of Baijiu is influenced by factors such as raw materials, starter, processes and the environment, and since the relationship between these factors and the flavor of Baijiu is still being analyzed, the identification of different Baijiu is still somewhat difficult. In this paper, the volatile differential markers of 42 types of strong-aroma Baijiu of different origin, alcohol content and grade were explored.

RESULTS

A total of 24 volatile substances were detected by gas chromatography–electronic nose (GC-E-Nose) and 99 volatile substances were detected by gas chromatography–time-of-flight mass spectrometry (GC-TOF MS). The peak areas of the substances obtained by GC-E-Nose were analyzed by the partial least squares (PLS) method, and the substances with variable importance in projection (VIP) >1 were screened out. Combined with the qualitative results of GC-TOF MS, four substances (isobutyric acid, 2-butanone, 2,3-butanediol and 3-methylbutyric acid) were selected as volatile differential markers for strong-aroma Baijiu. An external standard curve was established to accurately quantify these four substances, and the Kruskal–Wallis test confirmed that the absolute contents of these four substances varied significantly among different samples (P < 0.01). Principal component analysis and hierarchical cluster analysis based on the absolute content of these four substances showed that different samples were prioritized for different alcohol contents.

CONCLUSION

These four substances can be used as volatile differential markers of strong-aroma Baijiu samples. This research provides theoretical support for the detection and improvement of Baijiu product quality. © 2024 Society of Chemical Industry.

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基于气相色谱-电子鼻与气相色谱-飞行时间质谱联用技术的浓香型白酒挥发性差异标记物的鉴定。

背景白酒是一种中国传统白酒，以谷物为原料，经发酵、蒸馏、陈酿和勾兑而成。白酒的风味受原料、起曲、工艺和环境等因素的影响，由于这些因素与白酒风味之间的关系仍在分析之中，因此不同白酒的鉴别仍有一定难度。结果采用气相色谱-电子鼻（GC-E-Nose）检测出 24 种挥发性物质，采用气相色谱-飞行时间质谱（GC-TOF MS）检测出 99 种挥发性物质。利用偏最小二乘法（PLS）分析了气相色谱-电子鼻（GC-E-Nose）检测到的物质的峰面积，筛选出投影中可变重要度（VIP）大于 1 的物质。结合 GC-TOF MS 的定性结果，筛选出四种物质（异丁酸、2-丁酮、2,3-丁二醇和 3-甲基丁酸）作为强毒瘤白酒的挥发性差异标志物。建立了精确定量这四种物质的外部标准曲线，并通过 Kruskal-Wallis 检验证实这四种物质的绝对含量在不同样品之间存在显著差异（P < 0.01）。根据这四种物质的绝对含量进行主成分分析和层次聚类分析，结果表明不同样品的酒精含量不同，优先级也不同。该研究为检测和提高白酒产品质量提供了理论支持。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.

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