FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (4): 257-263.doi: 10.7506/spkx1002-6630-20210203-062

• Component Analysis • Previous Articles     Next Articles

Influence of Different Storage Containers on the Aroma Composition of Fengxiang-type Baijiu Analyzed by Gas Chromatography-Ion Mobility Spectroscopy and Electronic Nose

LIU Lili, YANG Hui, JING Xiong, XU Chen, ZHANG Yafang, YAN Zongke, QI Yaohua   

  1. (1. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. Shaanxi Xifeng Liquor Co. Ltd., Baoji 721000, China)
  • Online:2022-02-25 Published:2022-03-08

Abstract: In order to explore the effect of storage containers on the aroma components of Fengxiang-type Baijiu, gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) were used to analyze and compare the flavor components and physicochemical properties such as alcohols, total acids, total esters, soluble solids content (SSC) and pH of Baijiu samples stored in different containers. The results showed that the aroma characteristics of newly produced and stored Baijiu samples were greatly different from each other. Specifically, the aroma characteristics of Baijiu samples stored in a pottery jar were similar to those stored in a stainless-steel vessel, while the aroma characteristics of Juihai-stored Baijiu were unique. By GC-IMS, a total of 66 volatile components were identified in the four Baijiu samples, mainly including esters, aldehydes, ketones and alcohols. Baijiu samples stored in the pottery jar and in the stainless-steel vessel had higher contents of ethanol esters, 2,3-pentanedione and 1-propanol, whereas Jiuhai-stored samples contained higher contents of higher alcohol esters, aldehydes, ketones and some other substances, and had the lowest total acid concentration and the highest SSC, alcohol concentration and pH among the four samples.

Key words: electronic nose; gas chromatography-ion mobility spectrometry; Jiuhai; pottery jars; Baijiu

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