Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 275 - 281

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033206

Aroma characterization of Fenjiu with different grades based on GC×GC-TOFMS and sensory analysis

  • LI Huanhuan ,
  • GAO Xiaojuan ,
  • SHI Xiaoxuan ,
  • CHEN Shuang ,
  • XU Yan ,
  • TANG Ke
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Xinghuacun Fenjiu Distillery Co.Ltd., Fenyang 032205, China)

Received date: 2022-08-04

  Revised date: 2022-09-21

  Online published: 2023-04-28

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Abstract

Headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS) and quantitative descriptive analysis (QDA) were conducted to characterize the aroma characteristics of Fenjiu with different grades from both substance and sensory perspectives. 400 volatile compounds were identified from Fenjiu with different grades. There were more types of esters in high-grade Fenjiu. Semi-quantitative analysis of the components with aroma characteristics, which were screened from the aroma database, indicated that the relative contents of aroma compounds in Fenjiu with different grades were significantly different. The QDA results revealed that Fen 00 and Fen 10 mainly showed aroma characteristics such as lees, sour, grain, and Daqu aroma, while high-grade Fen 20 and Fen 30 mainly presented floral, fruity, sweet, grassy, and aged aroma characteristics. By correlating substances with sensory elements through multivariate statistical analysis, potential compounds related to specific sensory characteristics of Fenjiu with different grades were screened. This results not only enrich the theoretical system of flavor chemistry of light aroma type Baijiu, but also provide data support for the quality control and production process improvement.

Key words： Fenjiu; grade; comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry(GC×GC-TOFMS); quantitative descriptive analysis; multivariate statistical analysis

Cite this article

LI Huanhuan , GAO Xiaojuan , SHI Xiaoxuan , CHEN Shuang , XU Yan , TANG Ke . Aroma characterization of Fenjiu with different grades based on GC×GC-TOFMS and sensory analysis[J]. Food and Fermentation Industries, 2023 , 49(7) : 275 -281 . DOI: 10.13995/j.cnki.11-1802/ts.033206

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