Rapid and Eco-Friendly Quality Grading of Sauce-Aroma Baijiu Using Soft Ionization by Chemical Reaction in Transfer-Quadrupole Orbitrap HRMS Fingerprinting
Zisheng Ju, Na Yang, Cunting Guo, Qianqian Zhang, Jiajun Yu, Yuqian Jiang, Xiaoying Zhang, Yulong Jin, Qiang Ma* and Yao Tang*,
{"title":"Rapid and Eco-Friendly Quality Grading of Sauce-Aroma Baijiu Using Soft Ionization by Chemical Reaction in Transfer-Quadrupole Orbitrap HRMS Fingerprinting","authors":"Zisheng Ju, Na Yang, Cunting Guo, Qianqian Zhang, Jiajun Yu, Yuqian Jiang, Xiaoying Zhang, Yulong Jin, Qiang Ma* and Yao Tang*, ","doi":"10.1021/acsfoodscitech.5c00249","DOIUrl":null,"url":null,"abstract":"<p >Ensuring consistent quality across batches and developing a quality standard for sauce-aroma baijiu (SAB, a Chinese spirit with a complex aroma) is challenging, as conventional methods lack objectivity and efficiency. In this study, a rapid, objective approach combining soft ionization by a chemical reaction with transfer-quadrupole Orbitrap high-resolution mass spectrometry (SICRIT-Q Orbitrap HRMS) was developed for SAB quality grading. This optimized ultrasonic nebulization system with a 3D-printed structure enabled fingerprint data collection in 1 min. Based on multivariate analysis, 18 key compounds were identified for grade differentiation in baijiu. Furthermore, environmental assessments with Green Analytical Procedure Index (GAPI, low environmental impact), Analytical Greenness Calculator (AGREE, score 0.75), and Blue Applicability Grade Index (BAGI, score 75.0) confirmed the eco-friendliness. Compared with conventional gas chromatography–mass spectrometry (GC-MS), this method reduced solvent use by 50% and energy consumption by 30%. This SICRIT-HRMS method could be a greener, faster alternative for baijiu quality assessment.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3293–3306"},"PeriodicalIF":2.8000,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00249","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Ensuring consistent quality across batches and developing a quality standard for sauce-aroma baijiu (SAB, a Chinese spirit with a complex aroma) is challenging, as conventional methods lack objectivity and efficiency. In this study, a rapid, objective approach combining soft ionization by a chemical reaction with transfer-quadrupole Orbitrap high-resolution mass spectrometry (SICRIT-Q Orbitrap HRMS) was developed for SAB quality grading. This optimized ultrasonic nebulization system with a 3D-printed structure enabled fingerprint data collection in 1 min. Based on multivariate analysis, 18 key compounds were identified for grade differentiation in baijiu. Furthermore, environmental assessments with Green Analytical Procedure Index (GAPI, low environmental impact), Analytical Greenness Calculator (AGREE, score 0.75), and Blue Applicability Grade Index (BAGI, score 75.0) confirmed the eco-friendliness. Compared with conventional gas chromatography–mass spectrometry (GC-MS), this method reduced solvent use by 50% and energy consumption by 30%. This SICRIT-HRMS method could be a greener, faster alternative for baijiu quality assessment.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
