Among 12 aroma types of Baijiu, the strong-flavor Baijiu with rich and full aroma profile is the mainstream of Baijiu production and consumption in China. Of note, the strong-flavor Baijiu of different grades had unique characteristics, which are closely related to the type, content, and proportion of trace components. However, the reasons for the differences in strong-flavor Baijiu in different grades are still unclear. Hence, three representative grades of strong-flavor Baijiu were chosen to explore their differences in sensory attributes and aroma compounds. In this study, sensory quantitative descriptive analysis (SQDA), sorbent pen combined with GC-MS as well as liquid-liquid extraction (LLE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were applied to anchor the quality difference factor for three different grades of strong-flavor Baijiu. Sorbent pen combined with GC-MS has the characteristics of convenience and rapidity, larger adsorption capacity, high sensitivity and selectivity, and is suitable for the identification and analysis of trace components in complex Baijiu. According to the database search and retention indexes comparison, the results indicated that a total of 80 trace components were identified in three different grades of strong-flavor Baijiu, which were mainly esters, acids and alcohols. The results showed that various trace components contributed differently to the grade characteristics of strong-flavor Baijiu. Moreover, combined with the relevant thresholds, odor activity values (OAVs), taste activity values (TAVs), and aroma expression intensity, 47 odor quality factors and nine taste quality factors were identified in the three samples, which made important contributions to the flavor quality of strong-flavor Baijiu. Among 47 odor quality factors, including 18 esters, eight alcohols, seven acids, three aldehydes and ketones, two furans, eight aromatic compounds, and one sulfur-containing compound. Among nine taste quality factors, including three esters, one alcohol, one furan, and four aromatic compounds. These quality factors in the three representative grades of strong-flavor Baijiu had significant difference. Furthermore, combined with sensory evaluation, the comprehensive determination of aroma expression intensity concluded that ethyl acetate, ethyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl lactate, 1-butanol, hexanoic acid, furfural, phenylacetaldehyde and dimethyl trisulfide were further considered to be the different quality factors that distinguished different grades of strong-flavor Baijiu. Among them, most esters were strongly correlated with aromas of fruity and sweet, and alcohols mainly had a strong correlation with fermented grain aroma, while acids contributed to acidity and pit aroma. The anchoring of quality difference factors provides an effective method for the classification of strong-flavor Baijiu. The research results of this study can provide a reference for the stable improvement of the quality of strong-flavor Baijiu and the high-quality sustainable development of the Baijiu industry.
[1] HONG J X, TIAN W J, ZHAO D R.Research progress of trace components in sesame-aroma type of Baijiu[J].Food Research International, 2020, 137:109695.
[2] 侯雅馨, 王俊山, 武亚帅, 等.浓香型白酒微量成分的研究进展[J].食品研究与开发, 2022, 43(20):194-205.
HOU Y X, WANG J S, WU Y S, et al.Research progress on the trace components of strong-aroma Baijiu[J].Food Research and Development, 2022, 43(20):194-205.
[3] HONG J X, ZHAO D R, SUN B G.Research progress on the profile of trace components in Baijiu[J].Food Reviews International, 2021(13):1-27.
[4] HE F, DUAN J W, ZHAO J W, et al.Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies[J].Food Chemistry, 2021, 365:130430.
[5] HONG J X, WANG J S, ZHANG C S, et al.Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis[J].RSC Advances, 2021, 11(53):33511-33521.
[6] HE Y X, LIU Z P, QIAN M, et al.Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis[J].Food Chemistry, 2020, 331(1):127335.
[7] ZHAO D R, SHI D M, SUN J Y, et al.Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation[J].Food Research International (Ottawa, Ont.), 2018, 105:616-627.
[8] 孙宝国. 国酒[M].北京:化学工业出版社, 2019.
SUN B G.Baijiu & Huangjiu Chinese national alcohols[M].Beijing:Chemical Industry Press, 2019.
[9] CHEN H, WU Y S, WANG J S, et al.Uncover the flavor code of roasted sesame for sesame flavor Baijiu:Advance on the revelation of aroma compounds in sesame flavor Baijiu by means of modern separation technology and molecular sensory evaluation[J].Foods (Basel, Switzerland), 2022, 11(7):998.
[10] JELEŃ H H, GACA A N, MARCINKOWSKA M.Use of sorbent-based vacuum extraction for determination of volatile phenols in beer[J].Food Analytical Methods, 2018, 11(11):3089-3094.
[11] WANG J S, CHEN H, WU Y S, et al.Uncover the flavor code of strong-aroma Baijiu:Research progress on the revelation of aroma compounds in strong-aroma Baijiu by means of modern separation technology and molecular sensory evaluation[J].Journal of Food Composition and Analysis, 2022, 109:104499.
[12] HE Y X, TANG K, YU X W, et al.Identification of compounds contributing to trigeminal pungency of Baijiu by sensory evaluation, quantitative measurements, correlation analysis, and sensory verification testing[J].Journal of Agricultural and Food Chemistry, 2022, 70(2):598-606.
[13] MANGAS J J, CABRANES C, MORENO J, et al.Influence of cider-making technology on cider taste[J].LWT -Food Science and Technology, 1994, 27(6):583-586.
[14] 董蔚. 浓香型白酒“窖香”特征风味物质解析及其生成途径的研究[D].广州:华南理工大学, 2020.
DONG W.The studies of the key odorants causing jiao-aroma and their formation pathways in the strong-aroma types of Baijiu[D].Guangzhou:South China University of Technology, 2020.
[15] DU J Y, LI Y M, XU J C, et al.Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis[J].Food Chemistry, 2021, 352:129363.
[16] 徐佳楠, 杨帅, 倪永培, 等.影响迎驾贡酒饮后舒适度的关键酒体成分研究[J].酿酒科技, 2019(12):23-28;31.
XU J N, YANG S, NI Y P, et al.Study on the key components influencing the comfort after drinking Yingjia Gongjiu liquor[J].Liquor-Making Science & Technology, 2019(12):23-28;31.
[17] 范文来, 龚舒蓓, 徐岩.白酒有机酸谱[J].酿酒, 2019, 46(1):37-42.
FAN W L, GONG S B, XU Y.Organic acid spectrum of Baijiu[J].Liquor Making, 2019, 46(1):37-42.
[18] 倪书干, 罗高建, 朱美玲, 等.现代工艺浓香型白酒蒸馏过程中不同馏分风味物质的变化特性[J].食品与发酵工业, 2022.DOI:10.13995/j.cnki.11-1802/ts.033323.
NI S G, LUO G J, ZHU M L, et al.The characteristics of flavor substances in the different distillation fractions of strong aroma-type Baijiu brewed by modern technology[J].Food and Fermentation Industries, 2022.DOI:10.13995/j.cnki.11-1802/ts.033323.
[19] WANG X X, FAN W L, XU Y.Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry, chemical quantitative and odor activity values analysis[J].European Food Research and Technology, 2014, 239(5):813-825.
[20] 马彦超, 侯雅馨, 黄明泉, 等.白酒工业副产物作为生物质资源的研究利用现状与前景[J].食品与发酵工业, 2022, 48(21):292-306.
MA Y C, HOU Y X, HUANG M Q, et al.Current status and prospects of research and utilization of Baijiu industry by-products as biomass resources[J].Food and Fermentation Industries, 2022, 48(21):292-306.
[21] WU Z Y, YANG S Q, XU L, et al.Screening and identifying microorganisms with feruloyl esterase activity in Chinese sesame-flavour Baijiu fermentation materials (Jiupei)[J].Journal of Food Composition and Analysis, 2021, 102:104069.
[22] DU H, LIU B, WANG X S, et al.Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process[J].International Journal of Food Microbiology, 2017, 260:27-35.
[23] WANG J, MING Y Z, LI Y M, et al.Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches[J].Food Chemistry, 2021, 347:129028.
[24] SUN Y L, MA Y, CHEN S, et al.Exploring the mystery of the sweetness of Baijiu by sensory evaluation, compositional analysis and multivariate data analysis[J].Foods (Basel, Switzerland), 2021, 10(11):2843.
[25] 唐坤甜, 赵彩云, 韩兴林, 等.白酒味觉成分有机酸含量分析及其对酿造工艺的影响[J].食品与发酵工业, 2016, 42(7):202-208.
TANG K T, ZHAO C Y, HAN X L, et al.Determination of organic acids in liquors using ion chromatography[J].Food and Fermentation Industries, 2016, 42(7):202-208.
[26] 王尹叶, 范文来, 徐岩.白酒中挥发性苦涩味物质的提取和分离[J].食品与发酵工业, 2018, 44(6):240-244.
WANG Y Y, FAN W L, XU Y.Extraction and isolation method of volatile compounds with astringent and bitter taste in Baijiu(Chinese liquor)[J].Food and Fermentation Industries, 2018, 44(6):240-244.
[27] WU Y S, HOU Y X, CHEN H, et al.“key factor” for Baijiu quality:Research progress on acid substances in Baijiu[J].Foods, 2022, 11(19):2959.
