Headspace solid-phase microextraction combined with two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) was utilized to analyze the flavor compounds of Zhimaxiangxing Baijiu, Nongxiangxing Baijiu, and Quanxiangxing Baijiu.1 493, 1 264, and 1 178 flavor components were detected in the three types of Baijiu, respectively, including 12 different types such as esters, alcohols, aldehydes, ketones, acids, etc.For Zhimaxiangxing Baijiu, the ester content was the highest.The contents of aldehydes and ketones were close to that in Nongxiangxing Baijiu.The contents of alcohols and acids were close to that in Nongxiangxing Baijiu.There were distinct differences and similarities in flavor compounds among the three kinds of Baijiu.Partial least squares discriminant analysis demonstrated that three types of Baijiu can be clearly distinguished.The top 50 flavor components with a variable importance in the projection (VIP) value>1 and P<0.05 were selected.Heatmap analysis showed the characteristic components among the three flavor types were different.The contents of hexyl phenylacetate, n-propanol, octanal, 3-octanone, 2-ethyl-6-methyl-pyrazine, and 3,5-dimethylpyrazole were rich in Zhimaxiangxing Baijiu.The contents of ethyl phenylacetate, 2-hexyl methylpropionate, 2-heptanol, and trimethylpyrazine were rich in Quanxiangxing Baijiu.Ethyl phenylpropionate and hexyl 1-methylbutyrate were rich in Nongxiangxing Baijiu.Between different grades of Zhimaxiangxing Baijiu, the levels of ethyl acetate, ethyl caproate, ethyl valerate, trimethylpyrazine, tetramethylpyrazine, and furfural were higher in the higher-grade liquor L1.Those compounds made a positive contribution to the burnt aroma and paste aroma of “fried sesame” in L1.Comparing two types of Baijiu with three kinds of base Baijiu, they can be clearly distinguished.The base Baijiu J1 and J2 were more similar, and they were different from J3.Baijiu L2 was most similar to the base Baijiu J2, which suggested that L2 was primarily derived from J2.Based on statistical analysis for different Baijiu, different grades of Zhimaxiangxing Baijiu, and different base Baijiu, the main flavor components of Zhimaxiangxing Baijiu were identified.It provides additional technical support for the production and blending of high-quality Zhimaxiangxing Baijiu.
JIANG Wei
,
WU Lin
,
LYU Zhiyuan
,
HAN Xinglin
,
LIU Yutao
,
CHEN Zhiqiang
,
ZHAO Qiaozhen
,
ZHANG Mengmeng
,
CHEN Shanbin
,
HE Mengchao
. Analysis of flavor components of Zhimaxiangxing Baijiu based on two-comprehensive dimensional gas chromatography-time-of-flight mass spectrometry combined with multivariate statistical methods[J]. Food and Fermentation Industries, 2024
, 50(23)
: 293
-300
.
DOI: 10.13995/j.cnki.11-1802/ts.038128
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