Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Food Res Int. 2021 Jul;145:110421. doi: 10.1016/j.foodres.2021.110421. Epub 2021 May 19.
Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alcoholic and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap analysis showed that with the decrease in average ambient temperature, the contents of esters such as diethyl succinate and ethyl butanoate gradually increased, and the contents of alcohols such as phenylethyl alcohol, 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as ethyl butyrate (OAV: 97-151), nonanal (OAV: 189-200), ethyl octanoate (OAV: 859-1134) and ethyl phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, ethyl 3-methylbutyrate, and ethyl 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods.
传统黄酒（一种中国传统米酒）在冬至前后酿造的品质更高，香气更和谐。为了确定香气特征的具体差异，采用感官评价、气相色谱-质谱联用（GC-MS）和气相色谱-离子迁移谱联用（GC-IMS）分析了不同环境温度条件下酿造的传统黄酒样品的挥发性成分。感官评价结果表明，接近冬至酿造的样品的小麦、甜、酯、酒精和酱香气属性比其他样品更强。GC-MS 结合热图分析表明，随着平均环境温度的降低，二乙琥珀酸酯和丁酸乙酯等酯类的含量逐渐增加，苯乙醇、2-甲基丙醇和 3-甲基丁醇等醇类的含量逐渐降低。一些关键香气化合物，如丁酸乙酯（OAV：97-151）、壬醛（OAV：189-200）、辛酸乙酯（OAV：859-1134）和苯乙酸乙酯（OAV：307-353），在接近冬至酿造的样品中更为丰富。GC-IMS 的可视化表明，异戊酸乙酯、2-甲基丙基乙酸酯、3-甲基丁酸乙酯和 2-甲基丁酸乙酯在冬至前后得到了富集。综上所述，结果表明，冬至前后酿造的传统黄酒含有更多的风味挥发物，香气质量优于其他时期酿造的黄酒。
