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Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive
Jinmei Ren1,2, Zhijian Li1, Wei Jia3
1College of Bioresources Chemical & Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Foods (Basel, Switzerland)
|May 25, 2024
Summary
Aging feng-flavored Baijiu liquor significantly alters its flavor profile, enhancing honey, sweet, and floral notes. Key chemical compounds correlating with sensory changes were identified, providing insights into Baijiu aging.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Sensory Science
Background:
- Feng-flavored Baijiu aging leads to distinct sensory changes.
- Understanding the chemical basis of these flavor developments is crucial.
Purpose of the Study:
- To identify key volatile compounds responsible for the sensory evolution of aged feng-flavored Baijiu.
- To establish correlations between chemical profiles and sensory perceptions during aging.
Main Methods:
- Headspace solid-phase microextraction (HS-SPME) for sample preparation.
- Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) for compound identification.
- Chemometric analyses including PCA, PLS-DA, and PLS regression for data interpretation.
Main Results:
- 496 compounds identified, with 42 novel to feng-flavored Baijiu.
- 143 differential compounds linked to aging, with 43 key compounds selected.
- Strong correlations found between specific compounds and sensory attributes related to aging.
Conclusions:
- The study elucidates the chemical markers of feng-flavored Baijiu aging.
- Identified compounds provide a basis for understanding and controlling Baijiu flavor development.
- Offers valuable insights for the Baijiu industry regarding quality and aging processes.
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