Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-09-18 DOI:10.1016/j.foodres.2025.117544

Lihua Chen , Qinghua Peng , Yuhang Chen , Fuhong Che , Zhanxiu Chen , Shengbao Feng

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Abstract

In this study, the electronic tongue, electronic nose, GC–MS, and GC-IMS technologies were used to analyze the raw materials, Daqu, and raw liquor of Qingke Baijiu throughout the entire brewing process. Similar to other alcoholic beverages, esters and alcohols were the main volatile flavor components. It was worth noting that in these samples, benzaldehyde and ethyl palmitate were the common aroma components. Among them, benzaldehyde had a toasted flavor, and ethyl palmitate had a waxy aroma. Important flavor compounds were identified based on their odor activity values (OAVs), while variable importance in projection (VIP) scores helped identify the different compounds. The biosynthesis pathways of important flavor compounds in Qingke Baijiu primarily involve butyrate metabolism, glycolysis, gluconeogenesis, phenylalanine metabolism, and fatty acid elongation. The results can not only deepen the understanding of the characteristics of aroma compounds and the flavor formation mechanism of Qingke Baijiu, but also provide scientific basis for optimizing the production process and improving the aroma of Qingke Baijiu.

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青科白酒特征香气化合物及其生物合成机理研究

本研究采用电子舌、电子鼻、气相色谱-质谱、气相色谱- ims技术对青科白酒的原料、大曲、原酒进行了整个酿造过程的分析。与其他酒精饮料类似，酯类和醇类是主要的挥发性风味成分。值得注意的是，在这些样品中，苯甲醛和棕榈酸乙酯是常见的香气成分。其中，苯甲醛具有烤香味，棕榈酸乙酯具有蜡香味。根据它们的气味活性值（oav）来识别重要的风味化合物，而投影变量重要性（VIP）分数有助于识别不同的化合物。清科白酒中重要风味物质的生物合成途径主要包括丁酸代谢、糖酵解、糖异生、苯丙氨酸代谢和脂肪酸延伸。研究结果不仅可以加深对清科白酒香气化合物特征和风味形成机理的认识，而且可以为优化清科白酒的生产工艺和改善清科白酒香气提供科学依据。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.