FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (2): 233-241.doi: 10.7506/spkx1002-6630-20210116-179

• Component Analysis • Previous Articles     Next Articles

Analysis of Flavor Characteristics of Moutai-aroma Type Baijiu with Green Off-flavor

SUN Youlan, HUANG Yongguang, HU Feng, CHENG Pingyan, YOU Xiaolong, LU Lunwei   

  1. (1. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;2. Guizhou Maotai Distillery (Group) Xijiu Co. Ltd., Zunyi 564622, China)
  • Online:2022-01-25 Published:2022-01-29

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

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