Fermentation-linked conversion of dimethylpyrazines in moutai-flavor liquor: Insight from HPLC-FLD analysis

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Hui Xu , Zhizhi Yang , Baote Huang , Peng Meng , Shuling Huang , Jicheng Chen
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引用次数: 0

Abstract

Moutai-flavor Baijiu (MFB), is renowned worldwide for its mysterious brewing process and its sauce-like flavor. Dimethylpyrazines (DMPs) are functional flavor compounds that make significant contributions to the aroma of MFB. To investigate the variation rule of DMPs during the brewing process of MFB, and to gain insights into the link between of DMPs and Moutai-flavor, we developed a simple, rapid, and effective HPLC-FLD method. The detection limits and quantification limits of our proposed method ranged from 0.008 to 0.035 mg/L, with an RSD of precision of less than 2 %. And the average recoveries ranged from 98 % to 100.48 %. The results showed that DMPs initially increased, reaching peak in 6th round with a concentration up to 14.997±0.414 mg/L, and then decreased during fermentation. In the aging stage, DMPs displayed a gradual upward trend, peaking at 10.052±0.252 mg/L after 7 years, before experiencing a minor decline at 9 years. These conversion behaviors are closely related to microbial metabolic activity and the Maillard reaction. We found high content of DMPs from the 4th-6th rounds (A round of fermentation takes a month) and the aged 7 years Baijiu have been described with strong sauce aroma and superior quality. This study provides a technical for focusing further investigating the unique flavor of Baijiu, revealing the conversion behavior of DMPs during the brewing process and their potential causes.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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