School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Chem. 2020 Jun 15;315:126308. doi: 10.1016/j.foodchem.2020.126308. Epub 2020 Jan 30.
Classification of Feng-flavor Baijiu considering aging category was furnished with a comprehensive fingerprinting strategy which used UPLC-Orbitrap and foodomics, and the most discriminant 29 compounds related to aging, 15 organic acids, 8 esters as well as some carbonyl compounds were discovered. Increase of aromatic organic acids, decline of carcinogenic dibutyl phthalate and generation of numerous aromatic substances in Baijiu were caused by irradiation until the system reached a relatively stable state which needed 28 days. It is similarity of physical and chemical reaction process of natural aging and irradiation maturation that both can facilitate flavor of base Baijiu, while the aging time can be plainly shorten utilizing irradiation for Baijiu, whose outcome has been demonstrated by LC-MS and sensory evaluation. The combination of UPLC-Orbitrap and foodomics was applied as a valid tactic to analyze a complex system and gamma irradiation can be a powerful tool to promote Baijiu aging.
采用 UPLC-Orbitrap 和食品组学方法，为考虑陈酿类别的凤香型白酒提供了全面的指纹图谱策略，发现了与陈酿相关的 29 种最具判别力的化合物，包括 15 种有机酸、8 种酯类以及一些羰基化合物。辐照导致白酒中芳香族有机酸增加，致癌的邻苯二甲酸二丁酯减少，产生大量芳香物质，直到体系达到相对稳定的状态，需要 28 天。自然陈酿和辐照成熟的理化反应过程相似，都可以促进基础白酒的风味，而利用辐照可以明显缩短白酒的陈酿时间，这一结果已经通过 LC-MS 和感官评价得到了验证。UPLC-Orbitrap 和食品组学的结合被应用为一种有效的分析复杂体系的策略，γ 辐照可以成为促进白酒陈酿的有力工具。
