Wang Na, Zhang Lili, Ren Xuejiao, Chen Shuang, Zhang Zhen
School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China.
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
Front Nutr. 2023 Jan 16;10:1114880. doi: 10.3389/fnut.2023.1114880. eCollection 2023.
Huangjiu is an important Chinese alcoholic beverage, usually prepared from rice. Although its unique flavor improves with prolonged storage in traditional pottery jars, knowledge of the aging mechanism, necessary for commercialization of an optimum product, remains unclear.
Here, volatile aroma compounds from forced aged samples exposed to different temperatures and oxygen treatments were measured by GC/MS. After retention time alignment and normalization, the peak vectors were compared over storage time using Pearson's correlation, and a correlation network was established. Marker compounds, representative of traditionally aged Huangjiu, were then monitored and compared to similar compounds in the forced aged product.
Correlation network analysis revealed the following: Temperature had little effect on most aroma compounds; alcohols, acids, and esters all increased with increasing dissolved oxygen, while polyphenols, lactones, and ketones were readily oxidized; aldehydes (e.g., furfural and benzaldehyde) were highly dependent on both temperature and dissolved oxygen. Dynamic changes in the targeted aging-markers showed that a higher initial oxygen concentration intensified the "aging-aroma" of Huangjiu in the early and middle stages of storage. Consequently, careful control of oxygen supplementation and storage temperature could be beneficial in controlling the desirable flavor of Huangjiu in the artificially aged product.
黄酒是一种重要的中国酒精饮料，通常由大米酿造而成。尽管其独特风味会随着在传统陶罐中长时间储存而提升，但对于实现最佳产品商业化所需的陈酿机制，人们仍不清楚。
在此，通过气相色谱/质谱联用仪（GC/MS）测定了经不同温度和氧气处理的强制陈酿样品中的挥发性香气化合物。在保留时间校准和归一化后，使用皮尔逊相关性比较了储存时间内的峰向量，并建立了相关网络。然后监测了代表传统陈酿黄酒的标志物化合物，并与强制陈酿产品中的类似化合物进行了比较。
相关网络分析揭示了以下内容：温度对大多数香气化合物影响不大；醇类、酸类和酯类均随溶解氧增加而增加，而多酚类、内酯类和酮类易被氧化；醛类（如糠醛和苯甲醛）高度依赖于温度和溶解氧两者。目标陈酿标志物的动态变化表明，较高的初始氧气浓度在储存的早期和中期增强了黄酒的“陈酿香气”。因此，谨慎控制补氧量和储存温度可能有利于控制人工陈酿产品中黄酒的理想风味。
