Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 223 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029100

Characterization of the volatile profile of Jiangsu Huangjiu by GC×GC-TOFMS and GC-MS

  • LIU Shaopu ,
  • ZHOU Zhilei ,
  • JI Zhongwei ,
  • CAO Jie ,
  • MAO Jian
Expand
  • 1(National Engineering Laboratory for Cereal Fermentation Technology, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(National Engineering Research Center for Huangjiu, Shaoxing 312000, China)
    4(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    5(Jiangsu Zhangjiagang Brewery Co. Ltd., Suzhou 215637, China)

Received date: 2021-08-21

  Revised date: 2021-09-03

  Online published: 2022-05-26

Fold

Abstract

Jiangsu region is one of the main producing areas of Chinese Huangjiu. However, the volatile profile of Jiangsu Huangjiu is still unclear. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) and one-dimensional gas chromatography-mass spectrometry combined with headspace solid-phase microextraction (HS-SPME) were used to characterize the volatile compounds of Jiangsu Huangjiu qualitatively and quantitatively. The results showed that a total of 432 volatile compounds were identified by HS-SPME-GC×GC-TOFMS. Among them, an average of 203 and 119 compounds in semi-dry and semi-sweet Huangjiu were identified, respectively. The main volatile compounds of Jiangsu Huangjiu were esters, alcohols, aldehydes, and aromatics. Furthermore, 37 compounds were analyzed by HS-SPME-GC-MS quantification and odor activity value (OAV). The results showed that there were 19 aroma compounds with OAV>1 in Jiangsu Huangjiu. Among them, there were 17 and 18 compounds in semi-dry and semi-sweet rice wines, respectively, which were the key aroma compounds of Jiangsu Huangjiu. This study enriches theoretical system of flavor chemistry of Huangjiu and provides data support for flavor-oriented Jiangsu Huangjiu quality control through the characterization of the volatile profile of Jiangsu Huangjiu.

Key words： Jiangsu Huangjiu; comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS); gas chromatography-mass spectrometry(GC-MS); volatile compounds; odor activity value; key aroma compounds

Cite this article

LIU Shaopu , ZHOU Zhilei , JI Zhongwei , CAO Jie , MAO Jian . Characterization of the volatile profile of Jiangsu Huangjiu by GC×GC-TOFMS and GC-MS[J]. Food and Fermentation Industries, 2022 , 48(9) : 223 -229 . DOI: 10.13995/j.cnki.11-1802/ts.029100

References

[1] 毛健. 黄酒酿造关键技术与工程应用[M].北京:化学工业出版社, 2020.
MAO J.Key Technology & Engineering Application in Huangjiu Brewing[M].Beijing:Chemical Industry Press, 2020.
[2] 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.
[3] 罗涛, 范文来, 郭翔, 等.顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分[J].酿酒科技, 2007(6):121-124.
LUO T, FAN W L, GUO X, et al.Analysis of volatile and semi-volatile compounds in yellow rice wine by headspace solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS)[J].Liquor-Making Science & Technology, 2007(6):121-124.
[4] 高献礼, 周存山.徽派黄酒关键香气化合物的分离、鉴定与香气特征分析[J].现代食品科技, 2016, 32(11):267-273;227.
GAO X L, ZHOU C S.Isolation and identification of aroma-active compounds and the aroma characteristic analysis of Anhui rice wine[J].Modern Food Science and Technology, 2016, 32(11):267-273;227.
[5] YU H Y, XIE T, XIE J R, et al.Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry[J].Food Chemistry, 2019, 293:8-14.
[6] MEINERT C, MEIERHENRICH U J.A new dimension in separation science:comprehensive two-dimensional gas chromatography[J].Angewandte Chemie International Edition, 2012, 51(42):10 460-10 470.
[7] MURRAY J A.Qualitative and quantitative approaches in comprehensive two-dimensional gas chromatography[J].Journal of Chromatography A, 2012,1 261(1):58-68.
[8] 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.
[9] 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):e14159.
[10] CHEN S, WANG D, XU Y.Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon[J].Journal of Agricultural and Food Chemistry, 2013, 61(40):9 712-9 718.
[11] 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:e109434.
[12] ZHOU Z L, NI W, JI Z W, et al.Development of a rapid method for determination of main higher alcohols in fermented alcoholic beverages based on dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry[J].Food Analytical Methods, 2020, 13(3):591-600.
[13] CHEN S, WANG C C, QIAN M C, 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].Journal of Agricultural and Food Chemistry, 2019, 67(17):4 876-4 884.
[14] CHEN S, XU Y, QIAN M C.Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution[J].Journal of Agricultural and Food Chemistry, 2013,61(47):11 295-11 302.
[15] 樊杉杉, 管桂坤, 苏雅芝, 等.采用GC-O-MS结合香气活力值分析兰陵美酒香气活性组分特征[J].食品与发酵工业, 2021, 47(1):243-249.
FAN S S, GUAN G K, SU Y Z, et al.Characterization of the aroma-active components in Lanling Meijiu based on GC-O-MS and OAV[J].Food and Fermentation Industries, 2021, 47(1):243-249.
[16] 蒋彰, 周志磊, 姬中伟, 等.即墨黄酒煮糜工艺对挥发性物质的影响[J].食品与发酵工业, 2021, 47(5):86-91.
JIANG Z, ZHOU Z L, JI Z W, et al.Effect of millet boiling process on volatile compounds in Jimo Huangjiu[J].Food and Fermentation Industries, 2021, 47(5):86-91.
[17] 陈双, 徐岩.全二维气相色谱-飞行时间质谱法分析芝麻香型白酒中挥发性组分特征[J].食品与发酵工业, 2017, 43(7):207-213.
CHEN S, XU Y.Characterization of volatile compounds in Chinese roasted sesame-like flavor type liquor by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Food and Fermentation Industries, 2017, 43(7):207-213.
[18] 田欣, 祁新春, 张泽, 等.全二维气相色谱-飞行时间质谱解析黄土高原产区赤霞珠葡萄酒挥发性组分特征挥发性化合物[J].食品与发酵工业, 2019, 45(23):239-246.
TIAN X, QI X C, ZHANG Z, et al.Analysis of volatile compounds of Cabernet Sauvignon wine from Loess Plateau by comprehensive two dimensional gas chromatography-time of flight mass spectrometry[J].Food and Fermentation Industries, 2019, 45(23):239-246.
[19] 李元一, 邢可馨, 张葆春, 等.基于全二维气相色谱-飞行时间质谱及感官分析的中法白兰地香气特征研究[J].食品与发酵工业, 2020, 46(14):198-203.
LI Y Y, XING K X, ZHANG B C, et al.Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis [J].Food and Fermentation Industries, 2020, 46(14):198-203.
[20] CÂMARA J S, MARQUES J C, ALVES M A, et al.3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified madeira wines:Relationship to sugar content[J].Journal of Agricultural and Food Chemistry, 2004, 52(22):6 765-6 769.
[21] MESTRES M, BUSTO O, GUASCH J.Analysis of organic sulfur compounds in wine aroma[J].Journal of Chromatography A, 2000, 881(1-2):569-581.
[22] 王娜. 基于组学技术的中国黄酒陈酿香气组分分析及酒龄识别的研究[D].无锡:江南大学, 2020.
WANG N.Analysis of aging aromas and study on age discrimination of Chinese rice wine based on omics technology[D].Wuxi:Jiangnan University, 2020.
[23] VAN GEMERT L J.Compilations of Odour Threshold Values in Air, Water and Other Media[M].2nd ed.Huizen:Oliemans Punter & Partners BV, 2011.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.