Food and Fermentation Industries >

2025 , Vol. 51 >Issue 4: 345 - 353

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038570

Establishment and application of a method for determination of volatile flavour components in high-temperature Daqu

  • WANG Jinlong ,
  • YIN Yanshun ,
  • TIAN Dongwei ,
  • HU Jianfeng ,
  • CHENG Pingyan ,
  • WANG Diqiang
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  • (Guizhou Xijiu Co.Ltd., Zunyi 564622, China)

Received date: 2024-01-12

  Revised date: 2024-07-04

  Online published: 2025-03-10

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Abstract

A novel detection method for volatile flavor components in high-temperature Daqu was established using arrow-shaped headspace solid-phase microextraction (HS-SPME-ARROW) combined with gas chromatography-mass spectrometry and selective ion monitoring (GC-MS-SIM) technology.Results showed that the method could qualitatively and quantitatively determine 72 volatile flavor components in Daqu effectively, including 18 esters, 14 acids, 8 alcohols, 9 aldehydes, 6 ketones, 9 pyrazine, 2 furans, 2 phenols, and 4 other substances by using a 120 μm DVB/Carbon WR/PDMS fiber head, under the conditions of extraction temperature of 50 ℃, extraction time of 25 minutes, and addition of 3 mL saturated salt water.In terms of methodology, the precision of this method ranged from 0.01% to 9.36%, and the recovery rate was between 93.01% and 105.37%, indicating that it was suitable for the detection needs of volatile components in high-temperature Daqu.Compared with existing reported detection methods, this method had the advantages of simple pre-processing, rich detection types, and convenient data processing.In addition, combining the detection results with partial least squares-discriminant analysis (PLS-DA) effectively differentiated white Daqu, yellow Daqu, and black Daqu and compensated for the misjudgment of sensory evaluation, providing a basis for the scientific evaluation of Baijiu quality.

Key words： high-temperature Daqu; arrow-shaped headspace solid-phase microextraction; gas chromatography-mass spectrometry; selected ions monitoring; flavor compounds

Cite this article

WANG Jinlong , YIN Yanshun , TIAN Dongwei , HU Jianfeng , CHENG Pingyan , WANG Diqiang . Establishment and application of a method for determination of volatile flavour components in high-temperature Daqu[J]. Food and Fermentation Industries, 2025 , 51(4) : 345 -353 . DOI: 10.13995/j.cnki.11-1802/ts.038570

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