Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products

Hexia Ding; Jiekai Yang; Mai Cheng; Xuanchen Li; Maodie Zeng; Wei Yang; Qian Wu; Xiaoye Luo; Juan Zhao; Xiande Li; Shuyi Qiu; Jianli Zhou

doi:10.1016/j.fochx.2024.101970

Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products

Food Chem X. 2024 Nov 6:24:101970. doi: 10.1016/j.fochx.2024.101970. eCollection 2024 Dec 30.

Authors

Hexia Ding^{1

2}, Jiekai Yang^{1

2}, Mai Cheng^{1

2}, Xuanchen Li^{1

2}, Maodie Zeng^{1

2}, Wei Yang^{1

2}, Qian Wu^{1

2}, Xiaoye Luo^{1

2}, Juan Zhao³, Xiande Li³, Shuyi Qiu^{1

2}, Jianli Zhou^{1

2}

Affiliations

¹ Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
² Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
³ Shandong Yanghu Liquor Co., Ltd., Heze 274000, Shandong, China.

Abstract

The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1-5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu.

Keywords: Combined-baijiu; Odor activity values; Sauce-flavored rounded-baijiu; Sensory analysis; Significant differential compounds.