多组分化学计量学结合现代风味感官组学揭示长链脂肪酸乙酯对白酒品质的影响机制
Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics.
作者信息
Wu Yashuai, Chen Hao, Huang He, Chen Fangyuan, Hong Jiaxin, Zhao Dongrui, Zhang Chunsheng, Zhao Zhigang, Wang Shimin, Ao Ran, Sun Baoguo
机构信息
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
出版信息
Foods. 2023 Mar 16;12(6):1267. doi: 10.3390/foods12061267.
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38-196.95 mg/L, < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27-2.31 mg/L, 0.75-47.41 mg/L, 0.93-1.80 mg/L, 0.98-12.87 mg/L, 1.01-27.08 mg/L, and 1.00-1.75 mg/L, respectively, < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38-5.95 mg/L, < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) ( < 0.05, > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu's quality more ideal.
长链脂肪酸乙酯（LCFAEEs）无色，具有微弱的蜡香和乳香香气。它可用作合成乳化剂和稳定剂的中间体，并应用于食用香精的生产。它也是白酒中的一种重要微量成分，对白酒品质有贡献，但其在白酒中的分布尚不明确，对白酒品质的影响机制也未得到系统研究。因此，本研究揭示了不同年份（2014年、2015年、2018年和2022年）、不同等级（特级、优级和一级；注：此处白酒等级分类基于中国标准（GB/T 10781）和企业分类标准）以及不同日晒时间（0天、6天、12天、20天、30天和50天）的白酒中LCFAEEs的分布情况。因此，在本研究中，结合现代风味感官组学和多组分化学计量学，全面客观地证明了LCFAEEs对白酒品质的影响。结果表明，随着白酒储存时间的增加，白酒中LCFAEEs的浓度显著增加（4.38 - 196.95 mg/L，P < 0.05）。一级白酒中LCFAEEs的浓度显著高于优级和特级白酒（ET、EP、EO、E9、E912和E91215的浓度范围分别为：0.27 - 2.31 mg/L、0.75 - 47.41 mg/L、0.93 - 1.80 mg/L、0.98 - 12.87 mg/L、1.01 - 27.08 mg/L和1.00 - 1.75 mg/L，P < 0.05）。随着日晒时间的增加，白酒中LCFAEEs的浓度先显著增加后显著降低（4.38 - 5.95 mg/L，P < 0.05）。正如风味感官组学所示，白酒主体中LCFAEEs的浓度与白酒口感（入口滋味、口腔香气感受）以及饮后评价（口感持久度）显著相关（P < 0.05，r > 0.7）。基于以上研究，LCFAEEs是影响白酒风味的关键因素，因此，探索白酒中合适的LCFAEEs浓度以使白酒品质更理想至关重要。
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