Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography-mass spectrometry (GC-MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC-MS. Twenty-five of these compounds were further quantified, and 19 compounds had odor activity values (OAVs) > 1, which were important contributor to aroma of XJBJ. Among them, those with OAVs >1000 included ethyl hexanoate, ethyl octanoate, ethyl butanoate, and ethyl pentanoate. Combining the results of quantitative, OAVs and partial least squares-discriminant analysis (PLS-DA) revealed that 10 compounds such as ethyl octanoate were the important compounds that lead to the differences between different storage types of XJBJ.
Authors
- Qiang Wu (ORCID: https://orcid.org/0000-0003-3430-3168)
- Jinchen Li (ORCID: https://orcid.org/0009-0002-3893-8128)
- Dongrui Zhao (ORCID: https://orcid.org/0000-0002-7236-9179)
- Bing Zhang
- Yougui Yu
- Hongqin Liu (ORCID: https://orcid.org/0000-0003-2051-0342)
- Jihong Wu (ORCID: https://orcid.org/0000-0003-4781-6077)
- Wei Dong
- Siman Zheng
- Mingquan Huang
Institutions
- Beijing Technology and Business University (CN)
- Shaoyang University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2024-11-07
- DOI
- https://doi.org/10.1016/j.fochx.2024.101976
- Citations
- 10
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 3.48
Funders
- National Natural Science Foundation of China
- National Key Research and Development Program of China