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Updated: Jan 8, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

白酒陈酿过程中挥发性香气成分的演变追踪：温度、氧气和陶罐影响的定量见解

Lulu Wang¹, Tengfei Zhao², Yehui Han³

¹School of Brewing Engineering, Moutai Institute, Renhuai 564501, China; State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China; Kweichow Moutai Group, Renhuai 564501, China.

|December 17, 2025

Abstract:

This study elucidated microenvironmental regulation of aroma compound evolution in Baijiu through a multifactorial aging study. Quantitative analysis of 139 volatile compounds employed multimodal extraction coupled with GC-MS/GC × GC-TOFMS. PLS-DA indicated significant sample divergence across factors. Spearman correlation/network visualization revealed pottery-associated modulation of 54 compounds, temperature-driven dynamics in 47 compounds, and oxygen-dependent regulation of 18 compounds. Elevated storage temperature significantly reduced esters, terpenes, aldehydes, and ketones, while elevated dissolved oxygen accelerated ester degradation and sulfur compound interconversions. High temperature (>35 °C) promoted ester hydrolysis and the reduction of aldehydes and ketones; oxygen selectively oxidized methanethiol to dimethyl disulfide and dimethyl trisulfide. Storage with pottery chips enhanced accumulation of furans, pyrazines, and sulfur compounds, likely catalyzed by clay-derived metal ions. Variance partitioning analysis identified storage duration (10 %), followed by temperature (9 %), pottery (4 %), and oxygen (1 %). The hierarchical framework clarifies multifactorial modulation of aroma evolution, offering technical insights for optimizing artisanal spirit aging.

キーワード:

陈酿香气白酒化合物影响因素

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