Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum
In order to investigate the effects of different raw materials on a Baijiu brewed with different glutinous rice and millet mixed with sorghum, the glutinous rice, red glutinous rice and millet were mixed with sorghum in a 1∶1 ratio, respectively, and the Baijiu was brewed by the traditional process...
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-35.pdf |
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| author | CHEN Nuo, MU Yingchun, SU Wei, QI Qi, LIN Caixia |
| author_facet | CHEN Nuo, MU Yingchun, SU Wei, QI Qi, LIN Caixia |
| author_sort | CHEN Nuo, MU Yingchun, SU Wei, QI Qi, LIN Caixia |
| collection | DOAJ |
| description | In order to investigate the effects of different raw materials on a Baijiu brewed with different glutinous rice and millet mixed with sorghum, the glutinous rice, red glutinous rice and millet were mixed with sorghum in a 1∶1 ratio, respectively, and the Baijiu was brewed by the traditional process of sauce-flavor (Jiangxiangxing) Baijiu. The volatile flavor compounds and metabolites in the Baijiu were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS), which results were subjected to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that a total of 91 volatile flavor components were identified, 48 significantly different volatile flavor substances, mainly ethyl laurate, ethyl caprate and furfural, etc. were screened out based on the variable importance projection (VIP) value>1.0 and P<0.05. A total of 125 significantly different metabolites were screened out, with taurine, β-alanine, aspartate and glutamic acid as the main substances. The results of cluster analysis (CA) showed that the millet and sorghum Baijiu and the red glutinous rice and sorghum Baijiu were grouped into one category, and the glutinous rice and sorghum Baijiu was grouped into one category alone. |
| format | Article |
| id | doaj-art-0e8fda85795449a796e4a9a07258e0ea |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-0e8fda85795449a796e4a9a07258e0ea2025-08-20T02:47:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-01-01441354310.11882/j.issn.0254-5071.2025.01.006Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghumCHEN Nuo, MU Yingchun, SU Wei, QI Qi, LIN Caixia0School of Wine Making and Food Engineering, Guizhou University, Guiyang 550025, ChinaIn order to investigate the effects of different raw materials on a Baijiu brewed with different glutinous rice and millet mixed with sorghum, the glutinous rice, red glutinous rice and millet were mixed with sorghum in a 1∶1 ratio, respectively, and the Baijiu was brewed by the traditional process of sauce-flavor (Jiangxiangxing) Baijiu. The volatile flavor compounds and metabolites in the Baijiu were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS), which results were subjected to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that a total of 91 volatile flavor components were identified, 48 significantly different volatile flavor substances, mainly ethyl laurate, ethyl caprate and furfural, etc. were screened out based on the variable importance projection (VIP) value>1.0 and P<0.05. A total of 125 significantly different metabolites were screened out, with taurine, β-alanine, aspartate and glutamic acid as the main substances. The results of cluster analysis (CA) showed that the millet and sorghum Baijiu and the red glutinous rice and sorghum Baijiu were grouped into one category, and the glutinous rice and sorghum Baijiu was grouped into one category alone.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-35.pdfglutinous rice|millet|sorghum|<i>baijiu</i>|volatile flavor|metabolite |
| spellingShingle | CHEN Nuo, MU Yingchun, SU Wei, QI Qi, LIN Caixia Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum Zhongguo niangzao glutinous rice|millet|sorghum|<i>baijiu</i>|volatile flavor|metabolite |
| title | Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum |
| title_full | Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum |
| title_fullStr | Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum |
| title_full_unstemmed | Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum |
| title_short | Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum |
| title_sort | comparative analysis of flavor of baijiu brewed by different glutinous rice and millet mixed with sorghum |
| topic | glutinous rice|millet|sorghum|<i>baijiu</i>|volatile flavor|metabolite |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-35.pdf |
| work_keys_str_mv | AT chennuomuyingchunsuweiqiqilincaixia comparativeanalysisofflavorofbaijiubrewedbydifferentglutinousriceandmilletmixedwithsorghum |