School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China.
Food Funct. 2021 Oct 4;12(19):8899-8906. doi: 10.1039/d1fo01505b.
Elucidating the organometallic interactions in Baijiu will promote a deeper understanding of the flavour formation mechanism during Baijiu aging. However, the organometallic interactions during aging are difficult to explore because the concentration and status of metals in Baijiu samples are affected by other substances (such as organic acids), and the concentrations of these substances also change dynamically. Hence, the flavour formation mechanism of aged Baijiu was investigated based on a multi-method analysis ( electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS), which enabled us to solve the difficulty above. The key finding is that, in the aging period, the organic acids induce the transformation of the metal ion state from the complex state to the free state. As a result, the flavour compound ( the esters) contents in aged Baijiu are regulated by the free metal ion-catalyzed reactions.
阐明白酒中的金属有机相互作用将促进对白酒陈酿过程中风味形成机制的更深入了解。然而，由于白酒样品中金属的浓度和状态受到其他物质（如有机酸）的影响，并且这些物质的浓度也在动态变化，因此老化过程中的金属有机相互作用难以探索。因此，基于多方法分析（电化学、ICP-MS/OES 和 UPLC-Q-Orbitrap-MS/MS）研究了陈酿白酒的风味形成机制，这使我们能够解决上述难题。关键发现是，在陈酿过程中，有机酸促使金属离子状态从配合态向游离态转变。因此，游离金属离子催化反应调节了陈酿白酒中风味化合物（酯类）的含量。
