Molecular insights into the aging-driven aroma evolution of Jian flavor Baijiu

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-10-04 DOI:10.1016/j.jfca.2025.108409

Weiqi Hu , Shanshan Xu , Ruijuan Wang , Qinxiang Xu , Boyang Xu , Hao Zhou , Dongdong Mu , Xuefeng Wu , Lanhua Liu , Xingjiang Li

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Abstract

Kouzijiao (KZJ) is a traditional Jian flavor Baijiu (JFB) that exhibits flavor characteristics typical of both soy sauce flavor Baijiu (SSFB) and strong flavor Baijiu (SFB). However, the key aroma compounds and compositional changes during aging have not been clearly characterized, and manufacturers lack objective criteria to determine the optimal aging period for peak KZJ flavor. A total of 58 aroma compounds were identified in the KZJ from different years using a combined approach of headspace solid-phase microextraction (HS-SPME) and liquid–liquid extraction (LLE) coupled with gas chromatography–olfactometry (GC-O). There were 19 important aroma compounds (FD≥9) with odor activity values (OAVs) ≥ 1 revealed by aroma extract dilution analysis (AEDA) and odor threshold calculations. Among them, ethyl 3-methylbutanoate and ethyl furfuryl ether were first identified as key aroma compounds in JFB. Recombination and omission experiments further confirmed that ethyl acetate, ethyl hexanoate, hexanoic acid, and dimethyl trisulfide made significant contributions to the characteristic aroma profile of KZJ. Moreover, one-way analysis of variance (ANOVA) showed that the levels of key aroma compounds remained relatively stable in KZJ3. This study provides critical insights into the quality control parameters and dynamic trends of key flavor compounds during the aging of KZJ.

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剑味白酒陈酿驱动香气演化的分子研究

口子椒（KZJ）是一种传统的简味白酒（JFB），具有酱油味白酒（SSFB）和浓味白酒（SFB）的风味特征。然而，在陈酿过程中，关键香气化合物和成分的变化并没有明确的特征，制造商也缺乏客观的标准来确定KZJ风味峰值的最佳陈酿期。采用顶空固相微萃取（HS-SPME）、液液萃取(LLE) -气相色谱-嗅觉测定（GC-O）相结合的方法，从不同年份的香参中鉴定出58种香气化合物。通过香气提取液稀释分析（AEDA）和气味阈值计算，发现19种重要香气化合物（FD≥9）的气味活性值(OAVs)≥ 1。其中，3-甲基丁酸乙酯和糠醚乙酯首次被鉴定为JFB中的关键香气化合物。重组和遗漏实验进一步证实乙酸乙酯、己酸乙酯、己酸和二甲基三硫醚对KZJ的特征香气谱有显著贡献。单因素方差分析（ANOVA）表明，KZJ3的主要香气化合物水平保持相对稳定。本研究为KZJ陈酿过程中关键风味化合物的质量控制参数和动态变化趋势提供了重要的见解。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.