A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids

Guangnan Wang; Xuebo Song; Lin Zhu; Qing Li; Fuping Zheng; Xiaojie Geng; Lianghao Li; Jihong Wu; Hehe Li; Baoguo Sun

doi:10.1016/j.foodchem.2021.131641

A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids

Food Chem. 2022 Apr 16:374:131641. doi: 10.1016/j.foodchem.2021.131641. Epub 2021 Nov 19.

Authors

Guangnan Wang¹, Xuebo Song¹, Lin Zhu¹, Qing Li¹, Fuping Zheng², Xiaojie Geng¹, Lianghao Li¹, Jihong Wu¹, Hehe Li¹, Baoguo Sun¹

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of 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.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of 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. Electronic address: zhengfp@btbu.edu.cn.

PMID: 34836669
DOI: 10.1016/j.foodchem.2021.131641

Abstract

Non-volatile organic acids (NVOAs) in 12 main flavor types of Baijiu were analyzed by a derivatization method combined with GC-MS and 38 NVOAs were quantified. Meanwhile, a flavoromics strategy based on the contents of NVOAs in the 12 flavor types of Baijiu was successfully used to the differentiation of Baijiu. PLS-DA models (explained variation, predictive capability) were used to consider different categories: fermentation process (0.931, 0.870), starter (0.921, 0.834), fermentation container (0.899, 0.810) and raw material (0.951, 0.909). Based on the selected categories, suitable separations were achieved, and the classification ability of these models were nearly 100%. As a result, the model demonstrated its ability to perfectly distinguish different types of Baijiu. Seventeen potential markers were identified by variable importance in projection method and were further processed using heatmap and hierarchical cluster analysis, indicating that the NVOAs had great discrimination power to differentiate Baijiu.

Keywords: Baijiu; Derivatization; Flavor; Flavoromics strategy; non-volatile organic acids.

MeSH terms

Acids
Fermentation
Gas Chromatography-Mass Spectrometry
Volatile Organic Compounds* / analysis

Substances

Acids
Volatile Organic Compounds