Millet boiling is one of the most important technological process in Jimo Huangjiu (Chinese rice wine). Solvent assisted flavor evaporation (SAFE) and headspace solid-phase microextraction Arrow (HS-SPME-ARROW) combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) were used to identify the volatile compounds of Jimo Huangjiu before and after millet boiling. The results showed that 86 and 403 volatile components were identified by two pretreatment methods in two samples, respectively. The main volatile compounds in the sample before millet boiling were aldehydes, ketones, alcohols, and esters, 37, 20, and 14 species were detected respectively. While main volatile compounds of sample after millet boiling were nitrogen-containing compounds, aldehydes, ketones, furan, and pyran compounds, 77, 66, and 53 species were detected respectively. The number of nitrogen-containing compounds, furan and pyran compounds with burnt and roasted flavor increased significantly after millet boiling process, these compounds may contribute to the burnt aroma of Jimo Huangjiu. In this research, the influence of millet boiling process on volatile compounds was explored, which lays a foundation for further exploration of the flavor characteristics of Jimo Huangjiu.
[1] 苏海荣.黄酒中挥发性风味物质的研究[D].青岛:青岛科技大学, 2013.
SU H R.Study on volatile flavor compounds of Chinese rise wine[D].Qingdao:Qingdao University of Science and Technology, 2013.
[2] 徐秋月.中国绍兴黄酒感官特征及其与风味物质的相关性研究[D].无锡:江南大学, 2017.
XU Q Y.Correlation between sensory characteristics and flavor compounds of Chinese rice wine from Shaoxing region[D].Wuxi:Jiangnan University, 2017.
[3] 阎文飞, 郭瑞, 朱丹, 等.HS-SPME-GC-MS法分析即墨黄酒陈酿过程中香气成分的变化[J].中国食品学报, 2019, 19(5):234-242.
YAN W F, GUO R, ZHU D, et al.Analysis of aroma components changes during the Jimo rice wine aging by HS-SPME-GC-MS method[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(5):234-242.
[4] CHEN S, WANG C C, QIAN M, et al.Characterization of the key aroma compounds in aged chinese rice wine by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies.[J].Agricultural and Food Chemistry, 2019, 67(17):4 876-4 884.
[5] TRANCHIDA P Q, FRANCHINA F A, DUGO P, et al.Comprehensive two-dimensional gas chromatography-mass spectrometry:Recent evolution and current trends[J].Mass spectrometry reviews, 2016, 35(4):524-34.
[6] ZHOU Z L, JI Z W, LIU S P, et al.Characterization of the volatile compounds of huangjiu using comprehensive two-dimensional gas chromatography coupled to time of flight mass spectrometry (GC×GC-TOFMS)[J].Journal of Food Processing and Preservation, 2019, 43(10).DOI:10.111/jffpp.14159.
[7] WANG J, YUAN C J, GAO X L, et al.Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis[J].Food Research International, 2020, 134.DOI:10.1016/j.foodres.2020.109238.
[8] 阎文飞, 程凡升, 郭瑞, 等.北方黄酒陈酿过程中主要成分含量及其变化趋势[J].中国酿造, 2017, 36(5):72-75.
YAN W F, CHENG F S, GUO R, et al.Main components and variation tendency of northern Chinese rice wine during aging[J].China Brewing, 2017, 36(5):72-75.
[9] 罗涛, 范文来, 徐岩, 等.我国江浙沪黄酒中特征挥发性物质香气活力研究[J].中国酿造, 2009, 28(2):14-19.
LUO T, FAN W L, XU Y, et al.Aroma components in Chinese rice wines from different regions[J].China Brewing, 2009, 28(2):14-19
[10] 凌梦荧.绍兴黄酒麦曲的关键指标筛选及品质评价方法研究[D].无锡:江南大学, 2019.
LIN M Y.Study on the key indicators screening and quality evaluation method of Shaoxing Huangjiu wheat Qu[D].Wuxi:Jiangnan University, 2019.
[11] 王绒雪, 王小雨, 边冉, 等.新疆地区奶疙瘩样品中挥发性风味组分研究[J].中国乳品工业, 2018, 46(9):8-12.
WANG Y X, WANG X Y, BIAN R, et al.Study of volatile compounds of Kuruts from Xinjiang by SAFE-GC-MS[J].China Dairy Industry, 2018, 46(9):8-12;22.
[12] 张小倩, 马玥, 徐岩, 等.不同酿酒酵母对威代尔冰葡萄酒挥发性组分的影响[J].食品与发酵工业, 2020, 46(3):118-123.
ZHANG X Q, MANG Y, XU Y, et al.The effects of different species of saccharomyces cerevisiae on volatile compounds of Vidal icewine[J].Food and Fermentation Industries, 2020, 46(3):118-123.
[13] 陈双.中国黄酒挥发性组分及香气特征研究[D].无锡:江南大学, 2013.
CHEN S.Characterization of the volatile and aroma profile of Chinese rice wine[D].Wuxi:Jiangnan University, 2013.
[14] 朱伟岸, 吴群, 李记明, 等.白酒酿造谷物类原料中结合态香气物质的分离及检测分析[J].食品与生物技术学报2015, 34(5):456-462.
ZHU W A, WU Q, LI J M, et al.Isolation and analysis of bound aroma compounds in different raw brewing materials[J].Journal of Food Science and Biotechnology, 2015, 34(5):456-462.
[15] EWA N, GRAYNA B, JZEF K, et al.The effect of roasting method on headspace composition of robusta coffee bean aroma[J].European Food Research and Technology, 2007, 225(1):9-19.
[16] FENG Y Z, SU G W, SUN W, et al.Optimization of headspace solid-phase micro-extraction (HS-SPME) for analyzing soy sauce aroma compounds via coupling with direct gc-olfactometry (D-GC-O) and gas chromatography-mass spectrometry (GC-MS)[J].Food Analytical Methods, 2017, 10(3):713-726.
[17] LIU S P, CHEN Q L, ZOU H J, et al.A metagenomic analysis of the relationship between microorganisms and flavor development in shaoxing mechanized huangjiu fermentation mashes[J].International Journal of Food Microbiology, 2019, 303:9-18.
[18] 孙宝国.食用调香术[M].北京:化学工业出版社, 2010.
SUN B G.The technology of food flavoring[M].Beijing:Chemical Industry Press, 2010.
[19] ZHOU Z L, JIAN D Z, GONG M, et al.Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments[J].Food Research International, 2020, 136.DOI:10.1016/j.foodres, 2020.109 434.
[20] 海绪成.焦香麦芽特征风味及其在焙焦过程中变化规律研究[D].扬州:扬州大学, 2019.
HAI X C.Study on the characteristic flavor of roasting malt and its change law during the baking process[D].Yangzhou:Yangzhou University, 2019.
[21] 范文来, 徐岩.白酒窖泥挥发性成分研究[J].酿酒, 2010, 37(3):24-31.
FAN W L, XU Y.Volatile compounds of fermented-mud in Baijiu[J].Liquor Making, 2010, 37(3):24-31.
[22] 孙惜时, 李文华, 李荣, 等.芝麻香型白酒中硫化物和吡嗪类成分的抗氧化活性[J].酿酒2013, 40(4):57-60.
SUN X S, LI W H, LI R, et al.The Antioxidative activity of sulfide and pyrazine compositions in sesame-flavor liquor[J].Liquor Making, 2013, 40(4):57-60.
[23] VAN L F, ADAMS A, DE KIMPE N.Impact of the n-terminal amino acid on the formation of pyrazines from peptides in maillard model systems[J].Journal of Agricultural and Food Chemistry, 2012, 60(18):4 697-4 708.
[24] YU X Y, ZHAO M Y, HU J, et al.Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media[J].Food Chemistry, 2012, 133(4):1 394-1 401.
