Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC-MS

被引：2
作者：
Zhang, Bing [1 ]
Zheng, Siman [1 ]
Huang, Mingquan [1 ]
Wu, Qiang [2 ]
Dong, Wei [1 ]
Wu, Jihong [1 ]
Liu, Hongqin [1 ]
Zhao, Dongrui [1 ]
Yu, Yougui [2 ]
Li, Jinchen [1 ]
机构：
[1] Beijing Technol & Business Univ BTBU, Key Lab Brewing Mol Engn China Light Ind, Beijing 100048, Peoples R China
[2] Shaoyang Univ, Coll Food & Chem Engn, Shaoyang 422000, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 24卷
基金：
中国国家自然科学基金;
关键词：
Xiangjiao baijiu; Volatile compounds; Headspace-gas chromatography-ion mobility; spectrometry (HS-GC-IMS); Direct injection-gas chromatography-mass; spectrometry (DI-GC-MS); Odor activity values (OAVs); Partial least squares-discriminant analysis; (PLS-DA); FERMENTATION; TECHNOLOGY; QU;
D O I：
10.1016/j.fochx.2024.101976
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography-mass spectrometry (GC-MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC-MS. Twenty-five of these compounds were further quantified, and 19 compounds had odor activity values (OAVs) > 1, which were important contributor to aroma of XJBJ. Among them, those with OAVs >1000 included ethyl hexanoate, ethyl octanoate, ethyl butanoate, and ethyl pentanoate. Combining the results of quantitative, OAVs and partial least squaresdiscriminant analysis (PLS-DA) revealed that 10 compounds such as ethyl octanoate were the important compounds that lead to the differences between different storage types of XJBJ.
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页数：12
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