经过感官描述性分析和GC×GC-TOFMS的使用,确定了陈旧的风味Baijiu挥发性化合物的关键芳香差异
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
概括
陈旧的风味风味的Baijiu酒显著改变了它的风味特征,增强了蜂蜜,甜味和鲜花的音调. 确定了与感官变化相关的关键化学化合物,提供了对Baijiu衰老的见解.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 风味的Baijiu老龄化导致明显的感官变化.
- 了解这些味道发展的化学基础至关重要.
研究的目的:
- 为了确定关键的挥发性化合物,负责感官演变的老年风味的Baijiu.
- 为了建立化学配置文件和感官感知在衰老期间之间的相关性.
主要方法:
- 头部空间固态微提取 (HS-SPME) 用于样品制备.
- 综合二维气体染色学飞行时间质谱 (GC×GC-TOFMS) 用于化合物识别.
- 化学分析包括PCA,PLS-DA和PLS回归用于数据解释.
主要成果:
- 发现了496种化合物,其中42种是新鲜到风味的Baijiu.
- 143种与衰老相关的不同化合物,其中43种关键化合物被选中.
- 在特定化合物和与衰老相关的感官属性之间发现了强烈的相关性.
结论:
- 这项研究阐明了风味的Baijiu老化的化学标记.
- 已识别的化合物为了解和控制Baijiu风味的发展提供了基础.
- 提供了宝贵的见解,为Baijiu行业关于质量和老化过程.
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