Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-21 DOI:10.1016/j.fochx.2025.102689

Yongji Huang , Ling Wang , Yulang Li , Yunxin Chen , Guangjing Chen , Luyu Jia , Yonghui Ge

引用次数: 0

Abstract

To investigate the differences in key volatile components among different types of baijiu, this study utilized E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS to identify key volatile compounds in four baijiu samples: Sauce-flavor (SAF), Thick Sauce-flavor (TSF), Strong-flavor (STF), and Light-flavor (LF). baijiu total of 35, 29, 8, and 12 key volatile components were identified in SAF, TSF, STF, and LF samples, respectively. Based on these findings, the study explored the differences and correlations in aroma profiles among different baijiu aroma types. The results provide valuable insights for baijiu flavor differentiation and product optimization while also offering a theoretical foundation for in-depth research on baijiu aroma and the development of new products.

查看原文本刊更多论文

采用E鼻、HS-SPME-GC-MS /MS和HS-GC-IMS技术对不同类型白酒中主要风味成分进行比较分析

为了研究不同类型白酒中关键挥发性成分的差异，本研究采用E- nose、HS-SPME-GC-MS /MS和HS-GC-IMS对酱味（SAF）、浓味（TSF）、浓味（STF）和淡味（LF） 4种白酒样品中的关键挥发性成分进行了鉴定。在白酒样品中分别鉴定出35、29、8、12种主要挥发性成分。在此基础上，本研究探讨了不同白酒香气类型间香气谱的差异与相关性。研究结果为白酒风味的鉴别和产品优化提供了有价值的见解，同时也为白酒香气的深入研究和新产品的开发提供了理论基础。

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.