Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 54 aroma-active compounds were det...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200132X |
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| author | Dan Qin Jiawen Duan Hehe Li Fuping Zheng Huan Cheng Xingqian Ye Baoguo Sun |
| author_facet | Dan Qin Jiawen Duan Hehe Li Fuping Zheng Huan Cheng Xingqian Ye Baoguo Sun |
| author_sort | Dan Qin |
| collection | DOAJ |
| description | This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 54 aroma-active compounds were detected. Principal component analysis showed that JZ1, JZ2, and JZ3 were well separated from each other. JZ1 as the premium-grade Baijiu had the highest aroma intensities, concentrations. According to aroma intensities and concentrations, dimethyl trisulfide, butanoic acid, phenylacetaldehyde, 2-furylmethanethiol, ethyl hexanoate, 2,6-dimethylpyrazine, etc. could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference (P < 0.05) in three Baijiu samples. Roasted aroma had the significant difference (P < 0.05) in three sample base on aroma profiles. Meanwhile, 2-furylmethanethiol, 2,6-dimethylpyrazine were related to the roasted aroma, they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu. This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu. |
| format | Article |
| id | doaj-art-b003b0579a7642b793c9cdd9bd03f9be |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-b003b0579a7642b793c9cdd9bd03f9be2025-02-03T06:55:36ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-011217988Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometryDan Qin0Jiawen Duan1Hehe Li2Fuping Zheng3Huan Cheng4Xingqian Ye5Baoguo Sun6College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, ChinaKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Corresponding authors.Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Corresponding authors.Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaThis study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 54 aroma-active compounds were detected. Principal component analysis showed that JZ1, JZ2, and JZ3 were well separated from each other. JZ1 as the premium-grade Baijiu had the highest aroma intensities, concentrations. According to aroma intensities and concentrations, dimethyl trisulfide, butanoic acid, phenylacetaldehyde, 2-furylmethanethiol, ethyl hexanoate, 2,6-dimethylpyrazine, etc. could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference (P < 0.05) in three Baijiu samples. Roasted aroma had the significant difference (P < 0.05) in three sample base on aroma profiles. Meanwhile, 2-furylmethanethiol, 2,6-dimethylpyrazine were related to the roasted aroma, they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu. This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu.http://www.sciencedirect.com/science/article/pii/S221345302200132XSesame-flavor BaijiuBaijiu gradesSensory evaluationPrincipal component analysis2-Furylmethanethiol |
| spellingShingle | Dan Qin Jiawen Duan Hehe Li Fuping Zheng Huan Cheng Xingqian Ye Baoguo Sun Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry Food Science and Human Wellness Sesame-flavor Baijiu Baijiu grades Sensory evaluation Principal component analysis 2-Furylmethanethiol |
| title | Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry |
| title_full | Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry |
| title_fullStr | Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry |
| title_full_unstemmed | Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry |
| title_short | Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry |
| title_sort | characterization and comparison of the aroma active compounds on different grades of sesame flavor baijiu by headspace solid phase microextraction and gas chromatography olfactometry mass spectrometry |
| topic | Sesame-flavor Baijiu Baijiu grades Sensory evaluation Principal component analysis 2-Furylmethanethiol |
| url | http://www.sciencedirect.com/science/article/pii/S221345302200132X |
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