Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS
The volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, the key difference flavor compounds in th...
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Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-34.pdf |
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| author | LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia |
| author_facet | LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia |
| author_sort | LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia |
| collection | DOAJ |
| description | The volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, the key difference flavor compounds in the upper and lower layers of original strong-flavorBaijiu was screened by partial least squares-discriminant analysis (PLS-DA) model, and the electronic nose results were analyzed by principal component analysis (PCA) and linear discriminant analysis (LDA). The results showed that a total of 76 volatile flavor compounds were identified, including 39 esters, 9 acids, 9 aromatics, 8 alcohols, 4 ketones, 3 aldehydes, 3 furans and 1 other, and the total contents of esters, acids, acetals and organic acids in the lower layers of original strong-flavor Baijiu were significantly higher than those in the upper layers of original strong-flavor Baijiu(P<0.05). Among them, 13 volatile flavor compounds such as isoamyl acetate, ethyl acetate, 2-hexanone, hexanal, butyric acid, 3-methylbutyric acid, and ethyl caproate were the key difference flavor compounds. In addition, electronic nose results could distinguish the upper and lower layers of original strong-flavorBaijiu by PCA and LDA, which could assist HS-SPME-GC-MS to analyze the volatile flavor components in original strong-flavor Baijiu with different spatial levels, and provide a certain theoretical basis for ensuring the quality stability of originalstrong-flavor Baijiu. |
| format | Article |
| id | doaj-art-6591de334ada43259918581bdb2bde75 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-6591de334ada43259918581bdb2bde752025-08-20T02:45:52ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-01-01431344010.11882/j.issn.0254-5071.2024.01.006Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MSLI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia0Wuliangye Yibin Co., Ltd., Yibin 644000, ChinaThe volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, the key difference flavor compounds in the upper and lower layers of original strong-flavorBaijiu was screened by partial least squares-discriminant analysis (PLS-DA) model, and the electronic nose results were analyzed by principal component analysis (PCA) and linear discriminant analysis (LDA). The results showed that a total of 76 volatile flavor compounds were identified, including 39 esters, 9 acids, 9 aromatics, 8 alcohols, 4 ketones, 3 aldehydes, 3 furans and 1 other, and the total contents of esters, acids, acetals and organic acids in the lower layers of original strong-flavor Baijiu were significantly higher than those in the upper layers of original strong-flavor Baijiu(P<0.05). Among them, 13 volatile flavor compounds such as isoamyl acetate, ethyl acetate, 2-hexanone, hexanal, butyric acid, 3-methylbutyric acid, and ethyl caproate were the key difference flavor compounds. In addition, electronic nose results could distinguish the upper and lower layers of original strong-flavorBaijiu by PCA and LDA, which could assist HS-SPME-GC-MS to analyze the volatile flavor components in original strong-flavor Baijiu with different spatial levels, and provide a certain theoretical basis for ensuring the quality stability of originalstrong-flavor Baijiu.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-34.pdfelectronic nose|original strong-flavor baijiu|volatile flavor compound|key difference flavor component |
| spellingShingle | LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS Zhongguo niangzao electronic nose|original strong-flavor baijiu|volatile flavor compound|key difference flavor component |
| title | Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS |
| title_full | Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS |
| title_fullStr | Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS |
| title_full_unstemmed | Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS |
| title_short | Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS |
| title_sort | comparison of volatile flavor components of original strong flavor baijiu with different spatial levels based on electronic nose and hs spme gc ms |
| topic | electronic nose|original strong-flavor baijiu|volatile flavor compound|key difference flavor component |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-34.pdf |
| work_keys_str_mv | AT liyuzhuyangkangzhuoliuzhipenghezhanglanzhengjia comparisonofvolatileflavorcomponentsoforiginalstrongflavorbaijiuwithdifferentspatiallevelsbasedonelectronicnoseandhsspmegcms |