Baijiu analysis faces challenges such as large sample numbers, bulky traditional GC instruments, and long detection times, which hinder the ability to meet on-site rapid detection requirements.This study employed the rapid gas chromatography system to establish an ultra-fast analytical method that surpasses conventional GC approaches, enabling rapid quantification of 18 key flavor compounds in Baijiu.Through optimization of chromatographic conditions using a DB-WAX Ultra Inert capillary column (10 m×0.18 mm×0.18 μm) with nitrogen carrier gas, effective separation of Baijiu flavor components was achieved within 6 minutes.The results demonstrated good linearity for all compounds (R2>0.995), with limits of detection ranging from 0.14 to 1.33 mg/L and limits of quantification from 0.42 to 4.03 mg/L.The average spiked recoveries in blank and various aroma-type Baijiu matrices were 81%-108%, with intra-day and inter-day precision of 0.2%-5.2% and 0.2%-8.9%, respectively.Furthermore, the method was successfully applied to various scenarios including different Baijiu aroma types, products within the same brand series, base Baijiu from different fermentation grain layers, and low-alcohol Baijiu, demonstrating excellent applicability.This method reduces analysis time to less than one-fifth of that required by conventional methods and offers the advantages of simple operation, rapid analysis, and high accuracy, showing strong potential for widespread application in quality inspection and control within the brewing industry.
[1] 李建勋,武山开,王雨萌,等.中国白酒质量的关键影响因素及其研究进展[J].食品与发酵工业,2026,52(9):392-401.
LI J X, WU S K, WANG Y M, et al.Key influencing factors of Chinese Baijiu quality and research progress[J].Food and Fermentation Industries,2026,52(9):392-401.
[2] DENG J, HE C J, WEI C H, et al.Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation[J].Bioresources and Bioprocessing, 2025, 12:105.
[3] WANG X S, LIU G Z, CHEN Y N, et al.Construction of synthetic microbial community for pyrazines metabolism in sauce-flavor Baijiu[J].Systems Microbiology and Biomanufacturing, 2025, 5(2):679-691.
[4] LIU X M, ZHANG D W, LIU Y X, et al.Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation[J].Food Science and Biotechnology, 2025, 34(10):2237-2247.
[5] LI Y Z, YANG K Z, HE Z L, et al.Can electronic nose replace human nose? ——An investigation of E-nose sensor responses to volatile compounds in alcoholic beverages[J].ACS Omega, 2023, 8(18):16356-16363.
[6] LI M, FAN W L, XU Y.Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder[J].Food Chemistry, 2021, 345:128705.
[7] WANG G N, CHENG H, PAN H B, et al.Insights into the role of glycerol as a marker for differentiation of different flavor types of Baijiu[J].Food Analytical Methods, 2025, 18(4):584-594.
[8] NIU J L, LIU R Q, LI W W, et al.Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor Baijiu during different rounds by GC-IMS, GC-MS and GC×GC-MS combined with machine learning[J].Food Research International, 2025, 213:116568.
[9] SUN J Y, ZHU Y M, WANG P Y, et al.Research progress in the flavor chemistry and health effects of Baijiu[J].Agricultural Products Processing and Storage, 2025, 1:2.
[10] 李培, 倪斌, 郑佳, 等.色谱技术在中国白酒风味物质检测中的研究进展[J].中国酿造, 2024, 43(7):14-20.
LI P, NI B, ZHENG J, et al.Research progress of chromatographic technology on the detection of flavor substances in Baijiu[J].China Brewing, 2024, 43(7):14-20.
[11] SUN J Y, ZHAO D R, ZHANG F G, et al.Joint direct injection and GC-MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)[J].European Food Research and Technology, 2018, 244(1):145-160.
[12] HE C L, PENG B, ZHANG D S, et al.Comparative analysis of strong-flavor Baijiu and brandy:Volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics[J].European Food Research and Technology, 2025, 251(6):1225-1239.
[13] 李俣珠,杨康卓,王建力,等.一种双检测器同时准确定量白酒中50种挥发性风味物质的方法的建立[J].食品与发酵工业,2026,52(2):364-371.
LI Y Z, YANG K Z, WANG J L, et al.A strategy to precisely quantify 50 volatile compounds in Baijiu using dual detectors[J].Food and Fermentation Industries, 2026,52(2):364-371.
[14] 胡来丽, 何世兴, 沈毅, 等.直接进样气质联用法测定白酒中92种挥发性风味物质[J].酿酒科技, 2025(8):136-142.
HU L L, HE S X, SHEN Y, et al.Detection of 92 volatile flavor substances in Baijiu by direct injection GC-MS[J].Liquor-Making Science & Technology, 2025(8):136-142.
[15] 胥佳, 廖丽, 邹永芳, 等.气相色谱法检测浓香型白酒中53种挥发性风味成分[J].中国酿造, 2025, 44(4):276-284.
XU J, LIAO L, ZOU Y F, et al.Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography[J].China Brewing, 2025, 44(4):276-284.
[16] 白宝清, 李颖星, 金晓弟, 等.气相色谱法测定清香型白酒中乙酸乙酯和乙缩醛含量的研究[J].中国酿造, 2018, 37(9):181-184.
BAI B Q, LI Y X, JIN X D, et al.Determination of ethyl acetate and acetal in Fen-flavor Baijiu by gas chromatography[J].China Brewing, 2018, 37(9):181-184.
[17] HUANG Z J, ZENG Y H, LIU W H, et al.Effects of metals released in strong-flavor Baijiu on the evolution of aroma compounds during storage[J].Food Science & Nutrition, 2020, 8(4):1904-1913.
[18] 张文雯,张良军,杨怡.有机化学基础[M].2版.北京:化学工业出版社,2021:248-249.
ZHANG W W, ZHANG N J, YANG Y.Fundamentals of Organic Chemistry[M].2nd ed.Beijing:Chemical Industry Press, 2021:248-249.
[19] 曾庆军, 周鸿翔, 邱树毅, 等.白酒陈化挥发性物质含量变化及物理催陈技术研究进展[J].食品与发酵科技, 2023, 59(1):126-133.
ZENG Q J, ZHOU H X, QIU S Y, et al.Research progress of volatile matter content change and physical aging technology in Baijiu aging[J].Food and Fermentation Science & Technology, 2023, 59(1):126-133.
