Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8983223 | PMC |
| http://dx.doi.org/10.1155/2022/4614330 | DOI Listing |
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