Food and Fermentation Industries >

2023 , Vol. 49 >Issue 23: 293 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035392

Analysis of aroma difference between QINGYA flavor and rice flavor Baijiu by two-dimensional gas chromatography-time-of-flight mass spectrometry combined with Napping®-UFP

  • WU Fan ,
  • FAN Shaohui ,
  • HE Guoliang ,
  • LIANG Siyu ,
  • 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(Guangdong Shiwan Baijiu Group Co.Ltd., Foshan 528031, China)
    3(Shiwan Qingya Research Institute, Foshan 528031, China)

Received date: 2023-03-06

  Revised date: 2023-03-15

  Online published: 2024-01-02

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Abstract

The two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS), combined with sensory analysis, were used to explore the differences in volatile compound and sensory quality between QINGYA Yubingshao Baijiu and traditional rice flavor Baijiu. A total of 400 volatile compounds were identified by GC×GC-TOFMS, and 292 aroma compounds with aroma characteristics were screened out through the aroma database (Flavornet and Flavor DB), of which esters were the most, followed by alcohols, aldehydes and ketones, and terpenes. The semi quantitative concentration of aroma compounds was analyzed by single factor analysis of variance combined with principal component analysis and cluster heat map analysis. It was found that QINGYA flavor Baijiu was significantly different from rice flavor Baijiu in the type and content of aroma volatiles. Using Napping® combined with Ultra Flash Profiling (UFP), it was clear that plants, aged meat fat, Chinese medicine, liquorice, mint, and sprite were the main aroma attributes that distinguish QINGYA flavor Baijiu from rice flavor Baijiu. The study enriched the theoretical system of flavor chemistry of Baijiu with rice as the main raw material, and also provided basic data and theoretical basis for further regulation of its flavor.

Key words： QINGYA Yubingshao flavor Baijiu; rice flavor Baijiu; two-dimensional gas chromatography-flight mass spectrometry; Napping®-Ultra Flash Profiling; aroma

Cite this article

WU Fan , FAN Shaohui , HE Guoliang , LIANG Siyu , XU Yan , TANG Ke . Analysis of aroma difference between QINGYA flavor and rice flavor Baijiu by two-dimensional gas chromatography-time-of-flight mass spectrometry combined with Napping®-UFP[J]. Food and Fermentation Industries, 2023 , 49(23) : 293 -298 . DOI: 10.13995/j.cnki.11-1802/ts.035392

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