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Yuxia Fan¹, Chenxi Qiu^1,2, Panpan Chen¹

¹Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Foods (Basel, Switzerland)

|January 10, 2026

概括

中国强口味白 (SFB) 的高酒精含量与增加的非挥发性化合物相关,影响了味道和质量. 这项研究分析了SFB以了解酒精酒精的含量.

科学领域:

* 食品化学食品化学
* 分析化学分析化学
* 代谢学代谢学

背景情况:

*酒精含量是中国酒的关键质量决定因素,影响感官属性和消费者偏好.
* 非挥发性化合物对于理解强烈风味的白 (SFB) 的味道和口感至关重要.
*SFB组成存在区域差异,需要有针对性的分析.

研究的目的:

* 来自江苏地区的高和低酒精SFB中识别和量化非挥发性化合物.
* 调查酒精含量对SFB非挥发性特征的影响.
*根据其非挥发性成分区分SFB品牌和原产地.

主要方法:

* 非目标代谢学方法用于全面的化合物识别.
* 647种非挥发性化合物的量化.
*用于样本分类的正交部分最小方程差异分析 (OPLS-DA).

主要成果:

* 在高酒精和低酒精SFB之间确定了110个关键的差异性非挥发性化合物.
*大多数高酒精度的SFB样本显示了关键非挥发性代谢物的较高度.
* OPLS-DA成功地根据品牌和来源区分了SFB样本.

结论:

*酒精含量显著影响SFB的非挥发性成分.
*已识别的非易失性化合物为风味表征和质量控制提供了基础.
*这些发现支持了白生产标准化的理论基础.

关键词:

多变量分析多变量分析.非向的代谢药物.不易挥发的化合物不易挥发的化合物强烈的风味的白酒 (baijiu)

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