Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-28 DOI:10.1016/j.fochx.2024.101864

Ping Zhang , Jun-na Liu , Han-xue Li , Yi Ma , Zhi-en Pu , Li Li , Liu-bin Huang , Shan Zhang , Xu-qin Wang , Guo-fei Jiang , Ling-yuan Zhang , Yu-tao Bai , Peng Qin

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引用次数: 0

Abstract

Chinese baijiu is highly regarded for its unique flavor, and a variety of crops can be utilized as raw materials in its production. Waxy crops are essential ingredients in the brewing of high-quality baijiu; however, there is currently no comprehensive identification of volatile organic compounds (VOCs) and non-volatile compounds (N-VOCs) in waxy wheat baijiu (WWB). This study aims to investigate the dynamic changes of VOCs and N-VOCs in WWB during several important time periods from new to aged. A total of 25 amino acids underwent changes in the samples, with numerous physiologically active beneficial amino acids showing significant accumulation after aging. Additionally, 517 VOCs changed after aging, predominantly comprising esters and terpenoids, with 72 major VOCs being identified. A total of 718 metabolites were identified in the metabolome, primarily comprising alterations in lipids, amino acids, phenolic acids, organic acids, and alkaloids. These metabolites significantly influenced the levels of amino acids and VOCs. Our study is the first to provide a comprehensive examination of these aspects of WWB, highlighting its unique advantages over other crops. We believe that this research will establish a theoretical foundation for the application of waxy wheat in the baijiu industry, improve baijiu quality, and promote the development of functional baijius.

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基于电子鼻和多组学研究不同年份蜡质小麦白酒中挥发性和非挥发性有机物的动态变化

中国白酒因其独特的风味而备受推崇，多种农作物均可用作其生产原料。蜡质农作物是酿造优质白酒的重要原料，但目前尚未对蜡质小麦白酒（WWB）中的挥发性有机化合物（VOCs）和非挥发性化合物（N-VOCs）进行全面鉴定。本研究旨在探讨小麦白酒从新酒到陈酒几个重要时期中挥发性有机化合物和非挥发性有机化合物的动态变化。样品中共有 25 种氨基酸发生了变化，其中许多具有生理活性的有益氨基酸在陈化后出现了显著积累。此外，有 517 种挥发性有机化合物在陈化后发生了变化，主要包括酯类和萜类化合物，其中有 72 种主要挥发性有机化合物被鉴定出来。代谢组中共鉴定出 718 种代谢物，主要包括脂类、氨基酸、酚酸、有机酸和生物碱的变化。这些代谢物极大地影响了氨基酸和挥发性有机化合物的水平。我们的研究首次对 WWB 的这些方面进行了全面考察，突出了它与其他作物相比的独特优势。我们相信，这项研究将为蜡质小麦在白酒行业的应用奠定理论基础，提高白酒品质，促进功能性白酒的发展。

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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.