Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-21 DOI:10.1016/j.fochx.2024.101851

Yang Xu, Lizhang Yang, Yubo Yang, Fan Yang

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Abstract

Shengmuxiang (SMX), an important aroma in Jiang-flavor base baijiu, significantly influences the quality of the product. This study employed untargeted metabolomics combined with sensomics to explore the key compounds responsible for SMX. Results indicated that SMX samples had higher intensities of green and woody-like odors compare to control samples. A total of 87 aroma compounds were identified by headspace solid phase microextraction combined with gas chromatography–mass spectrometry technology. Based on the variable projection importance, PCA and OPLS-DA were employed to identify 22 potential marker compounds. Quantitative results combined with hierarchical cluster and OAV analysis revealed that 9 aroma compounds (OAV > 1) had high concentrations in SMX samples. Aroma recombination and omission experiments further indicated that acetaldehyde and acetal were the key compounds responsible for the characteristic aroma of SMX in Jiang-flavor base baijiu. These findings provide valuable insights into the distinct aroma profile of SMX and offer a basis for quality control of Jiang-flavor base baijiu.

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利用代谢组学和感官组学相结合的策略，揭示江味基酒中的圣木香

生木香（SMX）是江味基白酒中的一种重要香味，对产品的品质有很大影响。本研究采用非靶向代谢组学与感官组学相结合的方法，探究产生生香的关键化合物。结果表明，与对照样品相比，SMX 样品具有更高强度的绿色和木香气味。顶空固相微萃取与气相色谱-质谱联用技术共鉴定出 87 种芳香化合物。根据变量预测的重要性，采用 PCA 和 OPLS-DA 方法确定了 22 种潜在的标记化合物。结合分层聚类和 OAV 分析的定量结果显示，9 种香气化合物（OAV > 1）在 SMX 样品中具有较高的浓度。香气重组和遗漏实验进一步表明，乙醛和乙缩醛是造成江味基酒中 SMX 特有香气的关键化合物。这些发现为了解 SMX 的独特香气特征提供了宝贵的见解，并为江味基酒的质量控制提供了依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.