School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China.
School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
Food Chem. 2021 Sep 1;355:129596. doi: 10.1016/j.foodchem.2021.129596. Epub 2021 Mar 17.
The oxygen-based oxidation process is leading toward the understanding of the flavour formation mechanism of aged Baijiu. However, the oxygen-based oxidation process in Baijiu aging is difficult to explore because of (1) the composition of Baijiu produced in different batches varies a lot and (2) the spontaneous oxidation needs several years or even decades to occur. Hence, the flavour formation mechanism of Baijiu aging was investigated using electrochemistry and UPLC-Q-Orbitrap-MS/MS, which enabled us to solve the two difficulties above. The oxidation reaction on gold surface could accelerate Baijiu aging by catalyzing the transformation from alcohols to acids. Although natural aging contributed more diverse compound changes to Baijiu, the oxygen-based oxidation process during natural aging was similar to that in the electrochemical oxidation as a whole. This study provides new insights to flavour formation mechanism of aged liquors and provides a new way for liquor-related enterprises to optimise the aging process.
基于氧气的氧化过程有助于理解老白干酒陈酿的风味形成机制。然而，由于（1）不同批次生产的老白干酒成分差异很大，（2）自发氧化需要数年甚至数十年才能发生，因此，很难探索老白干酒陈酿中的氧气氧化过程。本研究采用电化学和 UPLC-Q-Orbitrap-MS/MS 研究了老白干酒陈酿的风味形成机制，解决了上述两个难题。金表面的氧化反应可以通过催化醇类向酸类的转化来加速老白干酒的陈酿。虽然自然陈酿使老白干酒发生了更多的化合物变化，但自然陈酿过程中的氧气氧化过程与电化学氧化过程总体上相似。本研究为陈年老酒的风味形成机制提供了新的见解，并为酒类相关企业优化陈酿过程提供了新的途径。
