Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu

Min Qian; Fengxi Ruan; Wenhong Zhao; Hao Dong; Weidong Bai; Xiangluan Li; Xiaoyan Liu; Yanxin Li

doi:10.3390/foods12152915

Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu

Foods. 2023 Jul 31;12(15):2915. doi: 10.3390/foods12152915.

Authors

Min Qian^{1

2

3}, Fengxi Ruan¹, Wenhong Zhao¹, Hao Dong^{2

3}, Weidong Bai^{1

2

3}, Xiangluan Li^{1

2

3}, Xiaoyan Liu^{1

2

3}, Yanxin Li¹

Affiliations

¹ College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
² Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
³ Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.

Abstract

The physicochemical properties, amino acids, and volatile metabolites of 20 types of Guangdong Hakka Huangjiu were systematically compared in this study. Lower sugar contents were detected in LPSH, ZJHL-1, and GDSY-1, but the total sugar contents of the other types of Guangdong Hakka Huangjiu were more than 100 g/L (which belonged to the sweet type). Among them, a lower alcohol content was found in GDSY-1 (8.36 %vol). There was a significant difference in the organic acid and amino acid composition among the 20 Guangdong Hakka Huangjiu samples, especially the amino acid composition. However, bitter amino acids as the major amino acids accounted for more than 50% of the total amino acids. A substantial variation in volatile profiles was also observed among all types of Guangzhou Hakka Huangjiu. Interestingly, MZSK-1 had different volatile profiles from other Guangzhou Hakka Huangjiu samples. According to gas chromatography olfactometry (GC-O), most of the aroma-active ingredients identified in Guangdong Hakka Huangjiu were endowed with a pleasant aroma of "fruity".

Keywords: Guangdong Hakka Huangjiu; amino acids; organic acid; physicochemical properties; volatile metabolites.

Grants and funding

This work was financially supported by the Youth Talent Support Program of Guangdong Provincial Association for Science and Technology (SKXRC202317), the Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology (2021B1212040013), and the Characteristic Innovation Project of Guangdong Universities (2022KTSCX058).