Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu
In order to analyze the off-flavor-bran flavor substances in strong-flavor (Nongxiangxing) Baijiu, the sensory evaluation of normal and bran flavor raw liquor was conducted according to the relevant national standards, and the volatile flavor substances in normal and bran flavor raw liquor were dete...
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Editorial Department of China Brewing
2024-07-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-41.pdf |
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| author | NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan |
| author_facet | NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan |
| author_sort | NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan |
| collection | DOAJ |
| description | In order to analyze the off-flavor-bran flavor substances in strong-flavor (Nongxiangxing) Baijiu, the sensory evaluation of normal and bran flavor raw liquor was conducted according to the relevant national standards, and the volatile flavor substances in normal and bran flavor raw liquor were detected by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactory-mass spectrometry (GC-O-MS) technology, and using partial least square-discriminant analysis (PLS-DA) to establish model. Important aroma compounds and important potential markers for the difference between normal and bran flavor raw liquor were screened using odor activity value (OAV) and variable importance in the projection (VIP) values, and the bran flavor substances were identified by aroma addition and omission tests. The results showed that the aroma of bran flavor in bran raw liquor were stronger compared with normal raw liquor, but the pit aroma, grains aroma, aging aroma and sour aroma were weaker. A total of 135 volatile flavor substances were detected in normal and bran raw liquor, including 64 important aroma compounds (OAV>1), and 32 important potential markers (VIP>1) causing the difference between normal and bran flavor of strong-flavor Baijiu were screened out by PLS-DA. The results of aroma addition and omission tests showed that the main cause of bran flavor of strong-flavor Baijiu was the interaction of soil flavin, diethyl succinate and ethyl benzoate. |
| format | Article |
| id | doaj-art-00823452427a4babb903ad4e9db0666f |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-00823452427a4babb903ad4e9db0666f2025-08-20T02:55:02ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-07-01437414910.11882/j.issn.0254-5071.2024.07.007Analysis of off-flavor-bran flavor substances in strong-flavor BaijiuNI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan01. Jing Brand Co., Ltd., Huangshi 435100, China; ;2. Yibin Nanxi Distillery Co., Ltd., Yibin 644100, ChinaIn order to analyze the off-flavor-bran flavor substances in strong-flavor (Nongxiangxing) Baijiu, the sensory evaluation of normal and bran flavor raw liquor was conducted according to the relevant national standards, and the volatile flavor substances in normal and bran flavor raw liquor were detected by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactory-mass spectrometry (GC-O-MS) technology, and using partial least square-discriminant analysis (PLS-DA) to establish model. Important aroma compounds and important potential markers for the difference between normal and bran flavor raw liquor were screened using odor activity value (OAV) and variable importance in the projection (VIP) values, and the bran flavor substances were identified by aroma addition and omission tests. The results showed that the aroma of bran flavor in bran raw liquor were stronger compared with normal raw liquor, but the pit aroma, grains aroma, aging aroma and sour aroma were weaker. A total of 135 volatile flavor substances were detected in normal and bran raw liquor, including 64 important aroma compounds (OAV>1), and 32 important potential markers (VIP>1) causing the difference between normal and bran flavor of strong-flavor Baijiu were screened out by PLS-DA. The results of aroma addition and omission tests showed that the main cause of bran flavor of strong-flavor Baijiu was the interaction of soil flavin, diethyl succinate and ethyl benzoate.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-41.pdfstrong-flavor baijiu|sensory evaluation|volatile flavor substances|bran flavor sbustances|chemometrics |
| spellingShingle | NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu Zhongguo niangzao strong-flavor baijiu|sensory evaluation|volatile flavor substances|bran flavor sbustances|chemometrics |
| title | Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu |
| title_full | Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu |
| title_fullStr | Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu |
| title_full_unstemmed | Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu |
| title_short | Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu |
| title_sort | analysis of off flavor bran flavor substances in strong flavor baijiu |
| topic | strong-flavor baijiu|sensory evaluation|volatile flavor substances|bran flavor sbustances|chemometrics |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-41.pdf |
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