Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis

Zhen Wang; Wenjun Hao; Jinwang Wei; Mingquan Huang; Xinan Zeng; Ying Wang; Jihong Wu; Boru Chen

doi:10.1016/j.fochx.2023.100852

Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis

Food Chem X. 2023 Sep 1:19:100852. doi: 10.1016/j.fochx.2023.100852. eCollection 2023 Oct 30.

Authors

Zhen Wang^{1

2}, Wenjun Hao³, Jinwang Wei³, Mingquan Huang¹, Xinan Zeng^{2

4}, Ying Wang³, Jihong Wu¹, Boru Chen^{2

4}

Affiliations

¹ Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
² School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China.
³ Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China.
⁴ Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China.

Abstract

Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty analysis to assess the differences between the two processes. Aroma compounds in NLS were extracted using liquid-liquid extraction and headspace solid phase microextraction. Gas chromatography-olfactometry-mass spectrometry was employed to identify 46 aroma-active compounds, including the first-time discovery of ethyl isohexanoate and 2,4-nonadienal in NLS. Quantification of 35 compounds with odor activity value (OAV) ≥ 1 was achieved using internal standard curve methods. Sensory assessments by a cohort of 111 participants highlighted the preference for HX-NLS in terms of flavor, while QQ-NLS exhibited a sour-Chen aroma that required improvement. The study further revealed the significant impact of acetic acid, butyric acid, hexanoic acid, octanoic acid, and 3-methylbutanal on the sour-Chen aroma in liquor.

Keywords: GC-O-MS; Light-flavor Baijiu; Niulanshan Baijiu; Penalty analysis; Sensory omics analysis.