Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability

Busheng Zhang; Liangcai Lin; Canjie Zheng; Xuan Liu; Wanjing Cui; Xin Li; Xiaotong Lyu; Cuiying Zhang

doi:10.1016/j.foodchem.2023.137932

Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability

Food Chem. 2024 Apr 16:438:137932. doi: 10.1016/j.foodchem.2023.137932. Epub 2023 Nov 7.

Authors

Busheng Zhang¹, Liangcai Lin², Canjie Zheng², Xuan Liu¹, Wanjing Cui², Xin Li², Xiaotong Lyu², Cuiying Zhang³

Affiliations

¹ State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
² Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
³ State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China. Electronic address: cyzhangcy@tust.edu.cn.

PMID: 37979271
DOI: 10.1016/j.foodchem.2023.137932

Abstract

"Empty cup aroma" is an important characteristic and quality evaluation standard of Jiangxiang-type Baijiu (JXB). In this study, an in situ detection method for the empty cup aroma of JXB was established, and the authenticity and origin information of JXB were identified with an untargeted flavoromics strategy. The complex composition of JXB leads to slow ethanol volatilization, which is a potential method for identifying artificial JXB. The results of the sensory analysis showed that acidic, sauce, burnt and qu in the empty cup of JXB were the strongest at the 45 min stage. A total of 155 compounds were detected in the empty cups of 15 JXB from different regions during 45 min of standing, and 34 compounds were identified as key aroma compounds in the empty cups of JXB. Eleven potential markers were screened (VIP > 1), which can be used to distinguish JXB produced in Guizhou/Sichuan and other regions.

Keywords: Empty cup aroma; Jiangxiang-type Baijiu; Origin traceability analysis; Untargeted flavoromics; Volatile components.

MeSH terms

Ethanol / analysis
Gas Chromatography-Mass Spectrometry / methods
Odorants* / analysis
Volatile Organic Compounds* / analysis
Volatilization

Substances

Volatile Organic Compounds
Ethanol