Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-06 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.101970

Hexia Ding, Jiekai Yang, Mai Cheng, Xuanchen Li, Maodie Zeng, Wei Yang, Qian Wu, Xiaoye Luo, Juan Zhao, Xiande Li, Shuyi Qiu, Jianli Zhou

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Abstract

The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1-5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu.

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中国北方和南方酱香型圆型白酒关键化合物的比较表征及其组合产品相似品质的潜在可能性。

系统研究了北方酱香型白酒（NR）和南方酱香型白酒（SR）的风味特征和感官属性。通过气相色谱-火焰离子化检测法（GC-FID）定量检测了 56 种主要风味化合物。此外，通过计算 NR 和 SR 中香味化合物的气味活性值（OAVs）和正交偏最小二乘判别分析（OPLS-DA），确定了 20 种关键香味化合物和 7 种显著的差异化合物。然后，通过网络分析研究了感官属性与关键香味化合物之间的关系。此外，A 组组合白酒（北方第一轮至第五轮酱香型白酒（NR1-5）的比例分别为 NR1 5%、NR2 35%、NR3 30%、NR4 20%、NR5 10%）更接近于已知的在组合白酒中掺入不同比例 SR 的风格。这项研究为酱香型白酒的标准化生产提供了指导意义。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.