Recent advances in Baijiu analysis by chromatography based technology-A review

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Biotechnology

Background:

• Baijiu is a traditional Chinese fermented beverage with significant cultural and health relevance.
• Increasing consumer health consciousness necessitates analysis of flavor components, authenticity markers, and hazardous substances like pesticides and phthalates in Baijiu.
• High-throughput screening methods are gaining traction for Baijiu analysis.

Purpose of the Study:

• To provide a comprehensive overview of recent advancements in Baijiu substance analysis.
• To critically evaluate hyphenated chromatographic techniques and pretreatment approaches for Baijiu analysis.
• To explore future directions in Baijiu composition analysis.

Main Methods:

• Review of hyphenated chromatographic techniques (e.g., GC-MS, LC-MS) applied to Baijiu.
• Analysis of various sample pretreatment methods relevant to Baijiu.
• Focus on methods for identifying flavor compounds, pesticides, phthalates, and biogenic amines.

Main Results:

• Hyphenated chromatographic techniques coupled with effective pretreatment are essential for comprehensive Baijiu analysis.
• Recent studies have focused on identifying a wide range of compounds, from desirable flavors to undesirable contaminants.
• The review highlights the growing importance of analytical chemistry in ensuring Baijiu quality and safety.

Conclusions:

• Advanced analytical techniques are crucial for understanding Baijiu's complex composition.
• Future research should focus on refining methods for detecting trace contaminants and elucidating functional components.
• This review provides a valuable resource for researchers and industry professionals in the field of Baijiu analysis.