Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Jiaxin Gong; Yu Ma; Lili Li; Yuxin Cheng; Yongguang Huang

doi:10.1016/j.fochx.2023.100932

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Food Chem X. 2023 Oct 11:20:100932. doi: 10.1016/j.fochx.2023.100932. eCollection 2023 Dec 30.

Authors

Jiaxin Gong^{1

2}, Yu Ma¹, Lili Li¹, Yuxin Cheng^{1

2}, Yongguang Huang^{1

2}

Affiliations

¹ College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China.
² Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, Guizhou 550025, China.

Abstract

The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang-flavor Baijiu. This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detection (GC-FID), sensory analysis, and odor activity value (OAV). Of the 201 main volatile compounds identified, 37 significant compounds distinguished the three typical base liquors. Acid (441.72 ± 0.17 mg/L), alcohol (5388.88 ± 0.55 mg/L), and ester compounds (8181.64 ± 0.15 mg/L) were respectively marked in Jiangxiang, Chuntian, and Jiaodixiang typical base liquors. Orthogonal partial least squares discriminant analysis (OPLS-DA), correlation analysis, and aroma recombination showed that butyric acid (OAV: 102.23), butyl 2-methylbutyrate (OAV: 6045.59), and ethyl caproate (OAV: 418.37) were significantly correlated with sweet, fruity, pit mud, jiang, and ethanol aromas. It identifies the primary constituents that affect flavor variations in the three typical base liquors and provides guidance for investigations on the flavor formation of Jiang-flavor Baijiu.

Keywords: Aroma recombination; Jiang-flavor Baijiu; Odor activity value; Producing core region; Typical base liquor.