Tan Chunlei, Tao Liang, Xie Jing, Yu Zhijin, Tian Yang, Zhao Cunchao
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China.
Foods. 2023 Jul 25;12(15):2821. doi: 10.3390/foods12152821.
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation-fruity, Fen-flavor, and sweet-and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.
香气是白酒研究中最引人入胜却又鲜为人知的谜团之一。为了了解马铃薯酒的整体风味特征，并研究超声处理和γ射线辐照处理对酒香气的影响，采用感官组学技术对马铃薯酒中的挥发性化合物（VOCs）进行了评估。研究结果表明，通过气相色谱-质谱联用仪（GC-MS）共鉴定出14种风味化合物。根据气相色谱-嗅闻（GC-O）分析，异戊醇、辛酸乙酯和1,1-二乙氧基乙烷是关键香气成分。通过气相色谱-离子迁移谱（GC-IMS）共鉴定出50种挥发性物质。经过辐照和超声处理后，马铃薯酒的酒精含量降低，酯类含量增加。通过计算相对气味活性值，共有29种香气成分被归类为关键香气化合物（ROAV>1）。根据感官评价结果——果香、汾香和甜味，辐照和超声处理后的马铃薯酒的可接受性得到了提高。因此，本研究在理论上可为超声和辐照处理在马铃薯酒中的应用以及马铃薯酒的整体香气构建提供支持。
