Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS
As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu results in a novel Qingke baijiu (NQB). This s...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23004100 |
| _version_ | 1827218748241608704 |
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| author | Yahui Zhao Pengfei Liao Lu Chen Yuhong Zhang Xuliang Wang Qiao Kang Xi Chen Yue Sun Yulong Jin Jiajun Yu Hehe Li Ning Zhang Baoguo Sun Jinyuan Sun |
| author_facet | Yahui Zhao Pengfei Liao Lu Chen Yuhong Zhang Xuliang Wang Qiao Kang Xi Chen Yue Sun Yulong Jin Jiajun Yu Hehe Li Ning Zhang Baoguo Sun Jinyuan Sun |
| author_sort | Yahui Zhao |
| collection | DOAJ |
| description | As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu results in a novel Qingke baijiu (NQB). This study analyzed two kinds of NQBs by GC-MS, GC×GC-MS, and GC-O-MS, and compared them with QB, light-aroma, strong-aroma, and sauce-aroma baijiu. A total of 346 volatile compounds and 60 aroma-active compounds were detected in NQB. There were 14 compounds with FD≥27 and OAVs ≥1. Although NQB and QB shared 39 volatile compounds, NQB has more than three times the overall concentration of volatile compounds than QB. In contrast to QB, NQB exhibited a richer flavor profile and a more intense fruity, floral, and acidic aroma. Meanwhile, the distilled grains and sorghum aroma were comparatively diminished. |
| first_indexed | 2024-03-08T15:53:01Z |
| format | Article |
| id | doaj.art-ca81f010716046f4a34b772746ad4700 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2025-03-21T15:39:50Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-ca81f010716046f4a34b772746ad47002024-06-19T04:47:10ZengElsevierFood Chemistry Advances2772-753X2024-06-014100589Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MSYahui Zhao0Pengfei Liao1Lu Chen2Yuhong Zhang3Xuliang Wang4Qiao Kang5Xi Chen6Yue Sun7Yulong Jin8Jiajun Yu9Hehe Li10Ning Zhang11Baoguo Sun12Jinyuan Sun13Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaTibet Academy of Agriculture and Animal Husbandry Sciences, Tibet 850032, ChinaChina alcoholic drinks association, Beijing 100831, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaTibet Academy of Agriculture and Animal Husbandry Sciences, Tibet 850032, ChinaInternational Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing 100015, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Corresponding author.As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu results in a novel Qingke baijiu (NQB). This study analyzed two kinds of NQBs by GC-MS, GC×GC-MS, and GC-O-MS, and compared them with QB, light-aroma, strong-aroma, and sauce-aroma baijiu. A total of 346 volatile compounds and 60 aroma-active compounds were detected in NQB. There were 14 compounds with FD≥27 and OAVs ≥1. Although NQB and QB shared 39 volatile compounds, NQB has more than three times the overall concentration of volatile compounds than QB. In contrast to QB, NQB exhibited a richer flavor profile and a more intense fruity, floral, and acidic aroma. Meanwhile, the distilled grains and sorghum aroma were comparatively diminished.http://www.sciencedirect.com/science/article/pii/S2772753X23004100Qingke baijiuLight-aroma baijiuAroma active compoundsQuantitative analysisGC-O |
| spellingShingle | Yahui Zhao Pengfei Liao Lu Chen Yuhong Zhang Xuliang Wang Qiao Kang Xi Chen Yue Sun Yulong Jin Jiajun Yu Hehe Li Ning Zhang Baoguo Sun Jinyuan Sun Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS Food Chemistry Advances Qingke baijiu Light-aroma baijiu Aroma active compounds Quantitative analysis GC-O |
| title | Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS |
| title_full | Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS |
| title_fullStr | Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS |
| title_full_unstemmed | Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS |
| title_short | Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS |
| title_sort | characterization of the key aroma compounds in a novel qingke baijiu of tibet by gc ms gc gc ms and gc o ms |
| topic | Qingke baijiu Light-aroma baijiu Aroma active compounds Quantitative analysis GC-O |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23004100 |
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