Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas
In order to study the flavor and quality characteristics of Sichuan Xiaoqu Baijiu (numbered as JJ, PZ, LZ, NC, LC, SL, QX, MS), the volatile flavor compounds of Xiaoqu Baijiu samples from different production areas (Chongqing Jiangjin, Sichuan Pengzhou, Luzhou, Nanchong, Shuangliu, Quxian, Meishan)...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-08-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-45.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850044090825048064 |
|---|---|
| author | XU Yuecheng, LUO Yue, ZHONG Ciping, HE Yuan, WU Yinghuan, YI Xin, CHEN Yanmei |
| author_facet | XU Yuecheng, LUO Yue, ZHONG Ciping, HE Yuan, WU Yinghuan, YI Xin, CHEN Yanmei |
| author_sort | XU Yuecheng, LUO Yue, ZHONG Ciping, HE Yuan, WU Yinghuan, YI Xin, CHEN Yanmei |
| collection | DOAJ |
| description | In order to study the flavor and quality characteristics of Sichuan Xiaoqu Baijiu (numbered as JJ, PZ, LZ, NC, LC, SL, QX, MS), the volatile flavor compounds of Xiaoqu Baijiu samples from different production areas (Chongqing Jiangjin, Sichuan Pengzhou, Luzhou, Nanchong, Shuangliu, Quxian, Meishan) were analyzed by gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF-MS). Combined with orthogonal partial least square discriminant analysis (OPLS-DA), the key aroma substances (OAV>1) and key differential flavor substances (VIP≥1, P<0.05) were screened by odor activity value (OAV) and variable importance projection (VIP) values. The results showed that 98 kinds of volatile flavor compounds were identified in Xiaoqu Baijiu samples from different production areas, including 28 kinds of common volatile flavor compounds and 11 kinds of characteristic flavor substances (detected in only one sample). The ratios of main volatile flavor substances in Xiaoqu Baijiu samples from different production areas were significantly different (P<0.05). Using the ratio of isoamyl alcohol/n-propanol and isoamyl alcohol/isobutanol, the quality of Sichuan Xiaoqu Baijiu was identified. A total of 46 key flavor substances and 17 key differential flavor substances were screened. The 17 key differential flavor substances were compared with 10 key aroma substances all detected in Xiaoqu Baijiu from different production areas, and 7 kinds of signature aroma compounds were selected which led to the quality difference of Sichuan Xiaoqu Baijiu from different production areas. |
| format | Article |
| id | doaj-art-aa191fec1fe34889b1cd4b1b7ce0ec4e |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-aa191fec1fe34889b1cd4b1b7ce0ec4e2025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-08-01438455310.11882/j.issn.0254-5071.2024.08.008Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areasXU Yuecheng, LUO Yue, ZHONG Ciping, HE Yuan, WU Yinghuan, YI Xin, CHEN Yanmei01. Sichuan Institute of Food Inspection, Chengdu 610100, China; ;2. Key Laboratory of Baijiu Supervising Technology for State Market Regulation, Chengdu 610100, China; ;3. College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaIn order to study the flavor and quality characteristics of Sichuan Xiaoqu Baijiu (numbered as JJ, PZ, LZ, NC, LC, SL, QX, MS), the volatile flavor compounds of Xiaoqu Baijiu samples from different production areas (Chongqing Jiangjin, Sichuan Pengzhou, Luzhou, Nanchong, Shuangliu, Quxian, Meishan) were analyzed by gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF-MS). Combined with orthogonal partial least square discriminant analysis (OPLS-DA), the key aroma substances (OAV>1) and key differential flavor substances (VIP≥1, P<0.05) were screened by odor activity value (OAV) and variable importance projection (VIP) values. The results showed that 98 kinds of volatile flavor compounds were identified in Xiaoqu Baijiu samples from different production areas, including 28 kinds of common volatile flavor compounds and 11 kinds of characteristic flavor substances (detected in only one sample). The ratios of main volatile flavor substances in Xiaoqu Baijiu samples from different production areas were significantly different (P<0.05). Using the ratio of isoamyl alcohol/n-propanol and isoamyl alcohol/isobutanol, the quality of Sichuan Xiaoqu Baijiu was identified. A total of 46 key flavor substances and 17 key differential flavor substances were screened. The 17 key differential flavor substances were compared with 10 key aroma substances all detected in Xiaoqu Baijiu from different production areas, and 7 kinds of signature aroma compounds were selected which led to the quality difference of Sichuan Xiaoqu Baijiu from different production areas.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-45.pdfsichuan xiaoqu baijiu|flavor quality characteristics|gas chromatography-quadrupole time-of-flight mass spectrometry|orthogonal partial least square discriminant analysis |
| spellingShingle | XU Yuecheng, LUO Yue, ZHONG Ciping, HE Yuan, WU Yinghuan, YI Xin, CHEN Yanmei Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas Zhongguo niangzao sichuan xiaoqu baijiu|flavor quality characteristics|gas chromatography-quadrupole time-of-flight mass spectrometry|orthogonal partial least square discriminant analysis |
| title | Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas |
| title_full | Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas |
| title_fullStr | Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas |
| title_full_unstemmed | Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas |
| title_short | Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas |
| title_sort | flavor quality characteristics of sichuan xiaoqu baijiu from different production areas |
| topic | sichuan xiaoqu baijiu|flavor quality characteristics|gas chromatography-quadrupole time-of-flight mass spectrometry|orthogonal partial least square discriminant analysis |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-45.pdf |
| work_keys_str_mv | AT xuyuechengluoyuezhongcipingheyuanwuyinghuanyixinchenyanmei flavorqualitycharacteristicsofsichuanxiaoqubaijiufromdifferentproductionareas |