解码Baijiu风味复杂性:集成动态感官分析,高分辨率代谢学和先进的质谱学
Bohan Zhang1, Yubo Yang1, Fanhao Song2
1Kweichow Moutai Co., Ltd., Renhuai, Guizhou 564501, China.
Food research international (Ottawa, Ont.)
|November 1, 2025
概括
中国的白 (Baijiu) 是一个
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 中国白的复杂风味特征对其质量至关重要.
- 了解风味驱动因素需要先进的分析技术.
研究的目的:
- 为了全面解码中国白的多维风味复杂性.
- 整合感官分析,代谢学和质谱学以阐明味道.
主要方法:
- 动态感官分析使用时间感觉主导 (TDS) 和时间检查-所有-适用 (TCATA).
- 高分辨率代谢学 (HRMS) 用于综合性化合物表征.
- 使用PTR-MS和GC-IMS进行实时风味动态监测.
主要成果:
- 识别关键的感觉驱动因素,包括香味,味道和纹理化合物.
- 克服了风味分析中传统方法的局限性.
- 建立一个三方方法论的风味概况.
结论:
- 一种全新的综合方法将感官验证和分子分析结合在一起.
- 计算框架使Baijiu的预测质量控制成为可能.
- 这项研究解读了Baijiu的风味复杂性,从生产到消费.
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