Food and Fermentation Industries >

2026 , Vol. 52 >Issue 11: 329 - 338

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044562

Development of a gas chromatography-ion mobility spectrometry method for monitoring the release of retronasal volatile compounds in strong-aroma Baijiu

  • JIN Zixia ,
  • ZHOU Zhilei ,
  • MENG Nan ,
  • SUN Xiaotao ,
  • XIONG Yanfei ,
  • AO Ling ,
  • REN Qingxi ,
  • JI Zhongwei ,
  • MAO Jian
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    3(Beijing Technology and Business University, Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China)
    4(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)

Received date: 2025-09-17

  Revised date: 2025-10-21

  Online published: 2026-06-24

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Abstract

Retronasal perception better reflects the aromatic experience during the entire consumption of Baijiu.However, the detection of retronasal volatile compounds remains a challenge in the industry due to their low concentration and dynamic changes.A method was developed to detect dynamic retronasal volatile compounds in Baijiu.This was achieved by collecting a single nasal exhalation with a gas sampling bag, followed by direct injection into gas chromatography-ion mobility spectrometry (GC-IMS).The total absolute peak volumes (APVs) of compounds measured after swallowing were significantly higher than those after spitting.The total APVs increased with larger sip volumes but showed no significant change beyond 4 mL.With extended sip duration, the total APVs first increased and then decreased, peaking at 10 seconds.Using this method, the composition and dynamic release behavior of retronasal aroma compounds in four strong-aroma Baijiu from two representative regions were investigated.A total of 32, 34, 29, and 28 compounds were identified in the four Baijiu samples, primarily esters and alcohols.Based on their release behavior, the compounds were categorized into Group I (delayed release), Group II (slow release), and Group III (rapid release).Most esters were rapidly released, while longer carbon chains in alcohols correlated with faster release.The release of retronasal volatile compounds in strong-aroma Baijiu results from the interplay of their physicochemical properties, the complex matrix of Baijiu, and the oral environment.This study provides a theoretical basis for understanding the dynamic changes in flavor during the consumption of strong-aroma Baijiu.

Key words： strong-aroma Baijiu; retronasal olfaction; volatile compounds; gas chromatography-ion mobility spectrometry

Cite this article

JIN Zixia , ZHOU Zhilei , MENG Nan , SUN Xiaotao , XIONG Yanfei , AO Ling , REN Qingxi , JI Zhongwei , MAO Jian . Development of a gas chromatography-ion mobility spectrometry method for monitoring the release of retronasal volatile compounds in strong-aroma Baijiu[J]. Food and Fermentation Industries, 2026 , 52(11) : 329 -338 . DOI: 10.13995/j.cnki.11-1802/ts.044562

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