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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

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Food Science and Human Wellness 2023年第1期12卷 79-88页

作者： Dan Qin Jiawen Duan Hehe Li Fuping Zheng Huan Cheng Xingqian Ye Baoguo Sun College of Biosystems Engineering and Food Science Zhejiang Key Laboratory for Agro-food ProcessingFuli Institute of Food ScienceZhejiang UniversityHangzhou 310058China Beijing Laboratory for Food Quality and Safety Beijing Technology and Business UniversityBeijing 100048China Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business UniversityBeijing 100048China

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 *** component analysis showed that JZ1,JZ2,and JZ3 were well separated from each ***1 as the premium-grade Baijiu had the highest aroma intensities,*** to aroma intensities and concentrations,dimethyl trisulfide,butanoic acid,phenylacetaldehyde,2-furylmethanethiol,ethyl hexanoate,2,6-dimethylpyrazine,*** be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference(P2-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 *** study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu.

关键词： Sesame-flavor Baijiu Baijiu grades Sensory evaluation Principal component analysis 2-furylmethanethiol

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