Food and Fermentation Industries >

2022 , Vol. 48 >Issue 17: 241 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031416

Analysis of characteristics in volatile component of Gujinggong Baijiu with different aging times based on HS-SPME-GC×GC-TOFMS

  • LING Yuting ,
  • CHEN Shuang ,
  • XU Yan ,
  • FAN Wenlai
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, Wuxi 214122, China)
    3(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)

Received date: 2022-03-10

  Revised date: 2022-03-25

  Online published: 2022-10-01

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Abstract

The volatile compounds in Gujinggong Baijiu with different aging times were characterized by headspace solid phase microextraction(HS-SPME) with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry(GC×GC-TOFMS). Through the identification strategy, 262 potential aroma active components were accurately identified. In addition to alcohol, aldehyde, acid, and ester compounds, a variety of trace aroma compounds in Gujinggong Baijiu were richest. 50 substances with significant differences in the content of Gujinggong Baijiu at different aging times were analyzed by multivariate statistical analysis method. Most of the furan, terpene, aromatic and acid flavor compounds gradually increased with aging time, which contributed to the aroma of Baijiu samples. Chemometrics methods were used to analyze the Baijiu samples with different grades and aging times. The results showed that the differences of grades among Baijiu samples were more important than the differences of years, which confirmed that the quality control of Baijiu had certain significance for regulating the flavor quality of Baijiu aging.

Key words： comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS); volatile component characteristics: aroma compounds; Gujinggong Baijiu; ageing

Cite this article

LING Yuting , CHEN Shuang , XU Yan , FAN Wenlai . Analysis of characteristics in volatile component of Gujinggong Baijiu with different aging times based on HS-SPME-GC×GC-TOFMS[J]. Food and Fermentation Industries, 2022 , 48(17) : 241 -248 . DOI: 10.13995/j.cnki.11-1802/ts.031416

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