Baijiu is a traditional Chinese spirit with an extraordinarily rich pattern of volatile compounds resulting from the microflora involved in fermentation, as well as the complexity of technological process. Comprehensive two-dimensional gas chromatography in the conventional and reversed column setups (non-polar - polar and polar - non-polar columns) was tested for its ability to differentiate Baijiu samples in terms of their aroma and origin (region). A total of 65 Baijiu samples were used for the study and volatile compounds were extracted by SPME with a subsequent analysis by GC×GC-TOFMS. Orthogonality of both setups was compared, so was the number of compounds identified using each setup. Repeatability of compound groups for the conventional and reversed column setups was compared; moreover, multiblock orthogonal component analysis (MOCA) was used to visualize data sets. OPLS-DA was used for Baijiu classification. Both column setups provided excellent discrimination of the Light, Soy sauce, Feng and Herbal aromas. A better classification result for the Strong and Jian aromas was recorded for the conventional column setup. Within the Strong aroma using OPLS-DA both column setups provided perfect abilities to discriminate Baijiu from the Sichuan, Heilongjiang and Jiangsu regions. Two validation methods were applied in the classification models - all the predictive abilities evaluated by the internal validation were further confirmed by the external validation.
Keywords: Aroma; Baijiu; Classification; Column setup; GC×GC; Internal validation; Separation orthogonality.
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