Analysis of Volatile Compounds in Xiangjiao Baijiu from Different Storage Containers and Years Based on HS-GC-IMS and DI-GC-MS

Overview

Journal Food Chem X

Date 2024 Dec 6

PMID 39641112

Authors

Bing Zhang

Siman Zheng

Mingquan Huang

Qiang Wu

Wei Dong

Jihong Wu

Hongqin Liu

Dongrui Zhao

Yougui Yu

Jinchen Li

Affiliations

Soon will be listed here.

Abstract

The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography-mass spectrometry (GC-MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC-MS. Twenty-five of these compounds were further quantified, and 19 compounds had odor activity values (OAVs) > 1, which were important contributor to aroma of XJBJ. Among them, those with OAVs >1000 included ethyl hexanoate, ethyl octanoate, ethyl butanoate, and ethyl pentanoate. Combining the results of quantitative, OAVs and partial least squares-discriminant analysis (PLS-DA) revealed that 10 compounds such as ethyl octanoate were the important compounds that lead to the differences between different storage types of XJBJ.

Citing Articles

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.

Huang F, Yan Y, Yao Q, Li M, Ma J, Zhang Z Molecules. 2025; 29(24.

PMID: 39770035 PMC: 11679343. DOI: 10.3390/molecules29245946.

References

He F, Duan J, Zhao J, Li H, Sun J, Huang M . Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. Food Chem. 2021; 365:130430. DOI: 10.1016/j.foodchem.2021.130430. View

Zhu S, Xu M, Ramaswamy H, Yang M, Yu Y . Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis. Sci Rep. 2016; 6:30273. PMC: 4971502. DOI: 10.1038/srep30273. View

Wang S, Chen H, Sun B . Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS). Food Chem. 2020; 315:126158. DOI: 10.1016/j.foodchem.2019.126158. View

Ye Y, Wang L, Zhan P, Tian H, Liu J . Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages. Food Chem. 2021; 366:130691. DOI: 10.1016/j.foodchem.2021.130691. View

Liu H, Sun B . Effect of Fermentation Processing on the Flavor of Baijiu. J Agric Food Chem. 2018; 66(22):5425-5432. DOI: 10.1021/acs.jafc.8b00692. View

Che Y, Yin S, Wang H, Yang H, Xu R, Wang Q . Production of Methionol from 3-Methylthiopropionaldehyde by Catalysis of the Yeast Alcohol Dehydrogenase Adh4p. J Agric Food Chem. 2020; 68(16):4650-4656. DOI: 10.1021/acs.jafc.0c00776. View

Du J, Li Y, Xu J, Huang M, Wang J, Chao J . Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis. Food Chem. 2021; 352:129363. DOI: 10.1016/j.foodchem.2021.129363. View

Yin H, Wang L, Su H, Liang Y, Ji P, Wang X . Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison. Food Res Int. 2023; 167:112662. DOI: 10.1016/j.foodres.2023.112662. View

Wang J, Ming Y, Li Y, Huang M, Luo S, Li H . Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches. Food Chem. 2021; 347:129028. DOI: 10.1016/j.foodchem.2021.129028. View

10.

Zhu W, Benkwitz F, Sarmadi B, Kilmartin P . Validation Study on the Simultaneous Quantitation of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry. J Agric Food Chem. 2021; 69(49):15020-15035. DOI: 10.1021/acs.jafc.1c06411. View

11.

Huang Z, Hong J, Xu J, Li L, Guo W, Pan Y . Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine. Food Microbiol. 2018; 76:487-496. DOI: 10.1016/j.fm.2018.07.014. View