Analysis of aroma component changes and identification of irradiation markers in Luzhou-flavor liquor within one year after electron beam irradiation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-07 DOI:10.1016/j.fochx.2025.102349

Lili Zhang , Lina Pan , Xiaoming Chen , Defu Xu , Xianbin Wang , Rui Zhou , Imran Ali , Bensheng Wang , Peng Gao , Min Huang , Hao Chen , Xiaoxue Dai , Ruiqi Xue

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引用次数: 0

Abstract

Irradiation-aging technology is still in the preliminary exploration stage worldwide. Therefore, in this study, we investigated the effects of high-energy electron beam irradiation on the aroma components and quality of Luzhou-flavor liquor irradiated with 2, 4, 6, 8, 10, and 12 kGy after storage for 30, 90, 180, 270, and 360 d. Using fold change analysis and t-test, eight possible irradiation markers were confirmed, including 2,3 butanediol (levulinic), 2,3 butanediol (endocyclic), propionic acid, isobutyric acid, ethyl propionate, dl-2-hydroxy-4-methyl valerate ethyl ester, hexyl hexanoate, and acetaldehyde. Acetaldehyde and caproic acid were confirmed as aging markers for liquor aged naturally for one year. The highest sensory scores were obtained with an irradiation dose of 4 kGy and 360 d of storage and an irradiation dose of 8 kGy and 90 d of storage. The findings of this study can provide a theoretical basis for enterprises to control the quality of irradiated liquor.

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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.