Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-26 DOI:10.1016/j.fochx.2025.102704

Jiahui Dai , Wangping Tang , Yanan Wang , Xin Gan , Ling Yang , Jing Zhang , Yicheng Sun , Yijue Wang , Hongjian Qin , Shiping Wang

{"title":"Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods","authors":"Jiahui Dai , Wangping Tang , Yanan Wang , Xin Gan , Ling Yang , Jing Zhang , Yicheng Sun , Yijue Wang , Hongjian Qin , Shiping Wang","doi":"10.1016/j.fochx.2025.102704","DOIUrl":null,"url":null,"abstract":"<div><div>To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h, 24 h, 36 h, and 48 h, natural aging for five years (5Y) as a contrast. Three analytical platforms, <em>E</em>-nose, HS-SPME-GC–MS, and GC-IMS, were used to comprehensively characterize the aroma profiles. The result shows, distinguished significant aroma differences among groups. A notable acceleration in the accumulation and transformation of certain flavor-active components. Irradiation enhanced various esters, lactones, terpenes and other key volatile compounds. Overall, <sup>60</sup>Co irradiation significantly altered Baijiu's key aroma components in a relatively short timeframe, suggesting its viability for accelerated aging. These findings not only provide experimental and theoretical insights for process optimization and scaled-up applications but also offer valuable perspectives for comparative studies and technical advancements in the broader field of rapid spirits aging on the international stage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102704"},"PeriodicalIF":8.2000,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525005516","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h, 24 h, 36 h, and 48 h, natural aging for five years (5Y) as a contrast. Three analytical platforms, E-nose, HS-SPME-GC–MS, and GC-IMS, were used to comprehensively characterize the aroma profiles. The result shows, distinguished significant aroma differences among groups. A notable acceleration in the accumulation and transformation of certain flavor-active components. Irradiation enhanced various esters, lactones, terpenes and other key volatile compounds. Overall, ⁶⁰Co irradiation significantly altered Baijiu's key aroma components in a relatively short timeframe, suggesting its viability for accelerated aging. These findings not only provide experimental and theoretical insights for process optimization and scaled-up applications but also offer valuable perspectives for comparative studies and technical advancements in the broader field of rapid spirits aging on the international stage.

查看原文本刊更多论文

采用电子鼻、气相色谱-质谱、气相色谱- ims、化学计量等方法，研究60Co辐照对酱油香型白酒陈酿香气成分的影响

为了评价60Co辐照对SSATB快速老化的可行性，本研究以新鲜SSATB （CK）为基准，将测试样品分别辐照12 h、24 h、36 h和48 h，自然老化5年（5Y）作为对照。采用电子鼻、HS-SPME-GC-MS和GC-IMS三种分析平台对其香气特征进行综合表征。结果表明，组间香气差异显著。某些风味活性成分的积累和转化显著加速。辐照增强了各种酯类、内酯类、萜烯类等主要挥发性化合物。总的来说，60Co辐照在相对较短的时间内显著改变了白酒的主要香气成分，表明其具有加速老化的能力。这些发现不仅为工艺优化和大规模应用提供了实验和理论见解，而且为国际上更广泛的烈酒快速陈化领域的比较研究和技术进步提供了有价值的视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.