Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 282 - 288

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035939

Difference of non-volatile flavor substances in different rounds of Daqu sauce-flavor Baijiu

  • LUO Maoxiang ,
  • CHEN Renyuan ,
  • XU Xingjiang ,
  • QIU Shuyi
Expand
  • 1(College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Provincial Liquor Product Quality Inspection and Testing Institute, Renhuai 564500,China)

Received date: 2023-04-27

  Revised date: 2023-06-14

  Online published: 2023-11-01

Fold

Abstract

The two analytical instruments, UPLC and UPLC-MS/MS were used to qualitatively and quantitatively analyze the non-volatile organic acids and phenolic acids in Daqu sauce-flavor Baijiu from one to seven rounds and comprehensive base liquors, combined with chemometric methods to construct an identification model and identify the key difference substances. The results indicated that 18 non-volatile flavor substances were detected in sauce-flavor rounds base liquors and comprehensive base liquors, but their content varied. Of these, lactic acid was present at much higher levels than the other 17 non-volatile fractions, and the trend of the 18 substances detected from one to seven rounds and comprehensive base liquors also have different variation. Using PCA and OPLS-DA to construct models for the identification of Daqu sauce-flavor Baijiu from one to seven rounds of base liquors and comprehensive base liquors. The variable importance in projection (VIP) analysis screened five potentially differential substances that can be used to differentiate between different rounds and comprehensive base liquors, namely lactic acid, oleic acid, linoleic acid, maleic acid and ferulic acid, with the highest VIP value for lactic acid (2.628 6), indicating that lactic acid makes the greatest contribution to the differentiation of rounds of base liquors, indicating that the model can basically achieve the differentiation of non-volatile organic acids and phenolic acids in different rounds of base liquors and comprehensive base liquors of Daqu sauce-flavor Baijiu. The model was also able to evaluate the differences in non-volatile organic acids and phenolic acids between the different rounds of base liquors and comprehensive base liquors. The single-factor method analysis revealed that the five key substances showed different trends in different rounds of base liquors, and they differed significantly (P<0.05) between the highest and lowest levels of base liquors, and significantly (P<0.05) and insignificantly (P>0.05) between adjacent rounds. It was further verified that the content of the five potentially different substances screened by the chemometric methods had commonalities and individuality across rounds.

Key words： different rounds of Daqu sauce-flavor Baijiu; UPLC and UPLC-MS/MS; non-volatile flavor substance; chemometric methods; variance analysis

Cite this article

LUO Maoxiang , CHEN Renyuan , XU Xingjiang , QIU Shuyi . Difference of non-volatile flavor substances in different rounds of Daqu sauce-flavor Baijiu[J]. Food and Fermentation Industries, 2023 , 49(19) : 282 -288 . DOI: 10.13995/j.cnki.11-1802/ts.035939

References

[1] 蒙德俊, 张娇娇, 郭炳豪, 等.酱香型白酒轮次基酒酸类风味物质与酒醅微生物的相关性分析[J].食品科技, 2022, 47(10):77-83.
MENG D J, ZHANG J J, GUO B H, et al.Correlation analysis of acid flavor substances and microorganisms in fermented grains of Maotai flavor Baijiu[J].Food Science and Technology, 2022, 47(10):77-83.
[2] 王川南. 酱香型白酒品质表达的基础性因素研究[D].贵阳:贵州大学.
WANG C N.Study on basic factors of quality expression of sauce-flavor liquor[D].Guiyang:Guizhou University.
[3] 唐维川, 孔祥凯, 王婷, 等.基于主成分分析法评价酱香型白酒的不同轮次基酒[J].现代食品科技, 2021, 37(7):269-277;268.
TANG W C, KONG X K, WANG T, et al.Evaluation of different rounds of Moutai-flavor Baijiu based on principal component analysis[J].Modern Food Science and Technology, 2021, 37(7):269-277;268.
[4] 沈毅, 许忠, 王西, 等.论酱香型郎酒酿造时令的科学性[J].酿酒科技, 2013(9):43-48.
SHEN Y, XU Z, WANG X, et al.On the scientific nature of the producing seasons of Jiang-flavor Langjiu[J].Liquor-Making Science & Technology, 2013(9):43-48.
[5] CHEN W T, KARANGWA E, YU J Y, et al.Characterizing red radish pigment off-odor and aroma-active compounds by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least square regression[J].Food and Bioprocess Technology, 2017, 10(7):1337-1353.
[6] WANG L L, FAN S S, YAN Y, et al.Characterization of potent odorants causing a pickle-like off-odor in Moutai-aroma type Baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma addition, and omission studies[J].Journal of Agricultural and Food Chemistry, 2020, 68(6):1666-1677.
[7] XU M L, YU Y, RAMASWAMY H S, et al.Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics[J].Scientific Reports, 2017, 7:39671.
[8] FAN W L, XU Y, QIAN M C.Identification of aroma compounds in Chinese “Moutai” and “Langjiu” liquors by normal phase liquid chromatography fractionation followed by gas chromatography/olfactometry[M]//ACS Symposium Series.Washington, DC:American Chemical Society, 2012:303-338.
[9] ZHAO T F, CHEN S, LI H Z, et al.Identification of 2-hydroxymethyl-3, 6-diethyl-5-methylpyrazine as a key retronasal burnt flavor compound in soy sauce aroma type Baijiu using sensory-guided isolation assisted by multivariate data analysis[J].Journal of Agricultural and Food Chemistry, 2018, 66(40):10496-10505.
[10] FAN W L, SHEN H Y, XU Y.Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry[J].Journal of the Science of Food and Agriculture, 2011, 91(7):1187-1198.
[11] WANG L, HU G Y, LEI L B, et al.Identification and aroma impact of volatile terpenes in Moutai liquor[J].International Journal of Food Properties, 2016, 19(6):1335-1352.
[12] 刘露, 刘国英, 马雷, 等.超高效液相色谱法测定白酒中的琥珀酸的含量[J].酿酒, 2018, 45(3):99-101.
LIU L, LIU G Y, MA L, et al.Determination of succinic acid in liquor by UPLC[J].Liquor Making, 2018, 45(3):99-101.
[13] 吴子阳, 何菲, 李贺贺, 等.采用固相萃取结合高效液相色谱测定清香型白酒中酚类活性化合物[J].分析化学, 2020, 48(10):1400-1408.
WU Z Y, HE F, LI H H, et al.Determination of phenolic active compounds in light-aroma Baijiu by solid phase extraction-high performance liquid chromatography[J].Chinese Journal of Analytical Chemistry, 2020, 48(10):1400-1408.
[14] 庄俊钰, 方毅斐, 侯真真, 等.豉香型白酒中乳酸分析的前处理方法和测定技术研究[J].食品工业, 2017, 38(7):291-294.
ZHUANG J Y, FANG Y F, HOU Z Z, et al.Study on the pretreatment and determination methods of lactic acid in Chi-flavor Chinese spirits[J].The Food Industry, 2017, 38(7):291-294.
[15] 张瑞景, 王浩, 蔡凤娇, 等.高效液相色谱法检测白酒中四种有机酸的方法研究[J].中国酿造, 2022, 41(3):238-242.
ZHANG R J, WANG H, CAI F J, et al.Determination of four organic acids in Baijiu by HPLC[J].China Brewing, 2022, 41(3):238-242.
[16] 王戎, 廖勤俭, 安明哲, 等.白酒中酚酸及酚酸酯检测方法的研究[J].酿酒科技, 2019(7):110-113.
WANG R, LIAO Q J, AN M Z, et al.Detection methods of phenolic acids and phenolic acid esters in Baijiu[J].Liquor-Making Science & Technology, 2019(7):110-113.
[17] 刘露, 吴文睿, 方颂平, 等.UPLC-QTOF-MS法检测白酒中9种有机酸[J].安徽科技学院学报, 2021, 35(2):81-85.
LIU L, WU W R, FANG S P, et al.Developed UPLC-QTOF-MS method to detect 9 organic acids in liquor[J].Journal of Anhui Science and Technology University, 2021, 35(2):81-85.
[18] 廖勤俭, 练顺才, 李杨华, 等.高效液相色谱四级杆飞行时间质谱联用技术检测白酒中高级脂肪酸[J].酿酒科技, 2013(10):97-99.
LIAO Q J, LIAN S C, LI Y H, et al.Determination of higher fatty acids in liquor by LC-QTOF[J].Liquor-Making Science & Technology, 2013(10):97-99.
[19] 孙细珍, 张帆, 杜佳炜, 等.基于毛细管气相色谱法和主成分分析的白酒真假酒判别分析[J].酿酒, 2021, 48(1):42-50.
SUN X Z, ZHANG F, DU J W, et al.Discriminant analysis for Chinese spirits authenticity based on capillary gas chromatography and principal component analysis[J].Liquor Making, 2021, 48(1):42-50.
[20] 吴奇霄, 余松柏, 马龙, 等.基于LC-MS和GC-MS结合多元统计的白酒酚类成分分析[J].中国酿造, 2022, 41(12):223-229.
WU Q X, YU S B, MA L, et al.Component analysis of phenols in Baijiu based on LC-MS and GC-MS combined with multivariate statistics[J].China Brewing, 2022, 41(12):223-229.
[21] ZHANG J A, TIAN Z Q, MA Y Q, et al.Origin identification of the sauce-flavor Chinese Baijiu by organic acids, trace elements, and the stable carbon isotope ratio[J].Journal of Food Quality, 2019, 2019:1-7.
[22] 胡雪, 李锦松, 唐永清, 等.基于GC-MS结合化学计量学的浓香型白酒分类方法[J].食品与发酵工业, 2021, 47(8):212-217.
HU X, LI J S, TANG Y Q, et al.Classification of strong-flavor Baijiu based on GC-MS combined with chemometric method[J].Food and Fermentation Industries, 2021, 47(8):212-217.
[23] 纪南, 廖永红, 丁芳, 等.市售5种酱香型白酒挥发性风味物质的主成分分析[J].酿酒科技, 2016(9):17-22;30.
JI N, LIAO Y H, DING F, et al.Principal component analysis of volatile flavoring compounds in five kinds of Jiangxiang Baijiu[J].Liquor-Making Science & Technology, 2016(9):17-22;30.
[24] VACLAVIK L, LACINA O, HAJSLOVA J, et al.The use of high performance liquid chromatography-quadrupole time-of-flight mass spectrometry coupled to advanced data mining and chemometric tools for discrimination and classification of red wines according to their variety[J].Analytica Chimica Acta, 2011, 685(1):45-51.
[25] 杨会. 白酒中不挥发呈味有机酸和多羟基化合物研究[D].无锡:江南大学, 2017.
YANG H.Characterization of non-volatile gustatory organic acids and polyhydroxy compounds in Chinese liquors[D].Wuxi:Jiangnan University, 2017.
[26] 陈建业, 温鹏飞, 战吉成, 等.葡萄酒中11种酚酸的反相高效液相色谱测定方法研究[J].中国食品学报, 2006, 6(6):133-138.
CHEN J Y, WEN P F, ZHAN J C, et al.Studies on the determination of 11 phenolic acids in wines by reverse phase high performance liquid chromatography[J].Journal of Chinese Institute of Food Science and Technology, 2006, 6(6):133-138.
[27] XU J W, WANG W Q, ZHAO Y.Phenolic compounds in whole grain sorghum and their health benefits[J].Foods, 2021, 10(8):1921.
[28] 杨帆. 酱香型白酒中乳酸代谢机理及调控策略的研究[D].无锡:江南大学, 2020.
YANG F.Lactic acid metabolic mechanism investigation and control strategy development during Chinese Jiang-flavor liquor making[D].Wuxi:Jiangnan University, 2020.
[29] ZHU M, SUN J, ZHAO H A, et al.Volatile compounds of five types of unifloral honey in Northwest China:Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics[J].Food Chemistry, 2022, 384:132461.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.