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Research Article | Open Access

Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry

Dan Qina,b, Jiawen Duanc, Hehe Lib,c( ), Fuping Zhengb,c, Huan Chenga, Xingqian Yea( ), Baoguo Sunb,c
College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 54 aroma-active compounds were detected. Principal component analysis showed that JZ1, JZ2, and JZ3 were well separated from each other. JZ1 as the premium-grade Baijiu had the highest aroma intensities, concentrations. According to aroma intensities and concentrations, dimethyl trisulfide, butanoic acid, phenylacetaldehyde, 2-furylmethanethiol, ethyl hexanoate, 2,6-dimethylpyrazine, etc. could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference (P < 0.05) in three Baijiu samples. Roasted aroma had the significant difference (P < 0.05) in three sample base on aroma profiles. Meanwhile, 2-furylmethanethiol, 2,6-dimethylpyrazine were related to the roasted aroma, they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu. This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu.

Keywords

Principal component analysisSensory evaluationSesame-flavor BaijiuBaijiu grades2-Furylmethanethiol

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 79-88
DOI: 10.1016/j.fshw.2022.07.025
Cite this article:
Qin D, Duan J, Li H, et al. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. Food Science and Human Wellness, 2023, 12(1): 79-88. https://doi.org/10.1016/j.fshw.2022.07.025

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Received: 14 October 2020
Revised: 13 January 2021
Accepted: 19 April 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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