Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach

Area of Science:

• * Food Chemistry
• * Analytical Chemistry
• * Metabolomics

Background:

• * Alcohol level is a key quality determinant in Chinese baijiu, influencing sensory attributes and consumer preference.
• * Non-volatile compounds are crucial for understanding the taste and mouthfeel of strong-flavor baijiu (SFB).
• * Regional variations in SFB composition exist, necessitating targeted analysis.

Purpose of the Study:

• * To identify and quantify non-volatile compounds in high- and low-alcohol SFB from the Jiangsu region.
• * To investigate the impact of alcohol level on the non-volatile profile of SFB.
• * To differentiate SFB brands and origins based on their non-volatile composition.

Main Methods:

• * Non-targeted metabolomics approach for comprehensive compound identification.
• * Quantification of 647 non-volatile compounds.
• * Orthogonal partial least squares-discriminant analysis (OPLS-DA) for sample classification.

Main Results:

• * 110 key differential non-volatile compounds were identified between high- and low-alcohol SFB.
• * Most high-alcohol SFB samples exhibited higher concentrations of key non-volatile metabolites.
• * OPLS-DA successfully differentiated SFB samples by brand and origin.

Conclusions:

• * Alcohol level significantly impacts the non-volatile composition of SFB.
• * Identified non-volatile compounds provide a basis for flavor characterization and quality control.
• * Findings support theoretical foundations for baijiu production standardization.