Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 309 - 316

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039081

Characterization of volatile compounds in Tianlongquan Mixiangxing Baijiu by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

  • XIE Kaijun ,
  • ZHANG Long ,
  • LIANG Zhenrong ,
  • WEI Yuchan ,
  • LI Jiang ,
  • YE Jingxuan ,
  • YU Xiaoqian ,
  • WEI Haidan ,
  • GAN Qiuli ,
  • CHEN Shuang ,
  • XU Yan
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Guangxi Tianlongquan Wine Co. Ltd., Hechi 547000, China)

Received date: 2024-03-04

  Revised date: 2024-03-26

  Online published: 2025-02-21

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Abstract

The volatile components of Tianlongquan Mixiangxing Baijiu were characterized by liquid-liquid extraction (LLE) and headspace solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).In Tianlongquan Mixiangxing Baijiu, 339 potential aroma-active compounds were identified through various search and comparison strategies.These compounds include 86 esters, 50 aromatic compounds, 42 alcohols, 40 aldehydes, 32 oxygen heterocyclic compounds, 30 ketones, 25 terpenes, 19 organic acids, 11 sulfur compounds, and 4 nitrogenous heterocyclic compounds.The above results indicated the diversity and complexity of aroma components in Mixiangxing Baijiu.From the perspective of volatile aroma compounds, the samples of Mixiangxing Baijiu with different storage periods exhibited significant differences, and a certain pattern emerged as time progressed.Among them, the compounds that undergo significant changes were alcohols, esters, and aldehydes.These changes may result from adjustments in the company's production process and the chemical reactions that occur during the aging process.This study provides a deeper understanding of the trace aroma compounds in Mixiangxing Baijiu and enriches the research system of flavor chemistry in Mixiangxing Baijiu.

Key words： Mixiangxing Baijiu; comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry; headspace solid-phase microextraction; liquid-liquid extraction; volatile compounds

Cite this article

XIE Kaijun , ZHANG Long , LIANG Zhenrong , WEI Yuchan , LI Jiang , YE Jingxuan , YU Xiaoqian , WEI Haidan , GAN Qiuli , CHEN Shuang , XU Yan . Characterization of volatile compounds in Tianlongquan Mixiangxing Baijiu by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Food and Fermentation Industries, 2025 , 51(3) : 309 -316 . DOI: 10.13995/j.cnki.11-1802/ts.039081

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