FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (2): 233-241.doi: 10.7506/spkx1002-6630-20210116-179
• Component Analysis • Previous Articles Next Articles
SUN Youlan, HUANG Yongguang, HU Feng, CHENG Pingyan, YOU Xiaolong, LU Lunwei
Online:
Published:
Abstract: To identify the green off-flavor compounds in Moutai-aroma type Baijiu, a method involving sensory-guided fractionation and metabolomics was developed for analyzing its characteristic off-flavor compounds. The samples were separated into volatile and non-volatile compounds by vacuum rotary evaporation. Liquid-liquid extraction and sensory analysis were performed on the volatile components with an intense green off-flavor, and the results showed that the green off-flavor compounds mainly existed in the neutral/alkaline components. A total of 94 flavor compounds were qualitatively and quantitatively identified in the volatile components by gas chromatography-mass spectrometry (GC-MS), the predominant ones being esters, alcohols and aromatic compounds. There were significant differences between normal and defective Baijiu as determined by Venn diagram and clustered heatmap analysis. Furthermore, a total of 15 major differential compounds with variable importance in the projection (VIP) > 1 were identified by orthogonal partial least-squares discriminant analysis. Among them, alcohol and ester compounds showed the most significant difference between the two Baijiu samples. Esters including ethyl lactate, ethyl 2-furoate and ethyl DL-2-hydroxycaproate, as well as higher alcohols including isoamyl alcohol, isobutanol and furfural were identified as the major green off-flavor compounds, and also important contributors to the bitterness and astringency of Baijiu. It is worth noting that ethyl 2-furoate and ethyl DL-2-hydroxycaproate were identified in Baijiu with green off-flavor for the first time; however, their flavor characteristics have yet to be further investigated. The results of this study provide a scientific basis for improving the quality of Moutai-aroma type Baijiu and also provide a reference for the analysis of characteristic flavor compounds in foods in the future.
Key words: Moutai-aroma type Baijiu; green off-flavor compounds; sensory-guided; metabolomics; flavor characteristics
CLC Number:
TS201.2
TS207.3
TS262.3
SUN Youlan, HUANG Yongguang, HU Feng, CHENG Pingyan, YOU Xiaolong, LU Lunwei. Analysis of Flavor Characteristics of Moutai-aroma Type Baijiu with Green Off-flavor[J]. FOOD SCIENCE, 2022, 43(2): 233-241.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210116-179
https://www.spkx.net.cn/EN/Y2022/V43/I2/233