Wu Yashuai, Chen Hao, Sun Yue, Huang He, Chen Yiyuan, Hong Jiaxin, Liu Xinxin, Wei Huayang, Tian Wenjing, Zhao Dongrui, Sun Jinyuan, Huang Mingquan, Sun Baoguo
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2023 Aug 17;12(16):3087. doi: 10.3390/foods12163087.
The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation, thereby enhancing the quality of Baijiu. Among them, long-chain fatty acid ethyl esters (LCFAEEs) were widely distributed in Baijiu and have been shown to have potential contributions to the quality of Baijiu. However, the current research on LCFAEEs in Baijiu predominantly focuses on the olfactory sensation aspect, while there is a lack of systematic investigation into their influence on taste and evaluation after drinking Baijiu during the aging process. In light of this, the present study investigates the distribution of LCFAEEs in Baijiu over different years. We have combined modern flavor sensory analysis with multivariate chemometrics to comprehensively and objectively explore the influence of LCFAEEs on Baijiu quality. The results demonstrate a significant positive correlation between the concentration of LCFAEEs and the fruity aroma ( < 0.05, r = 0.755) as well as the aged aroma ( < 0.05, r = 0.833) of Baijiu within a specific range; they can effectively reduce the off-flavors and spicy sensation of Baijiu. Furthermore, additional experiments utilizing a single variable suggest that LCFAEEs were crucial factors influencing the flavor of Baijiu, with Ethyl Palmitate (EP) being the most notable LCFAEE that merits further systematic investigation.
白酒的储存过程是其生产过程中不可或缺的一部分（白酒在陈酿过程中品质会发生显著变化）。随着储存时间的延长，白酒中的风味化合物往往会发生协同转化，从而提升白酒的品质。其中，长链脂肪酸乙酯（LCFAEEs）在白酒中广泛分布，并已被证明对白酒品质有潜在贡献。然而，目前关于白酒中LCFAEEs的研究主要集中在嗅觉感受方面，而对于其在白酒陈酿过程中对口感和饮后评价的影响缺乏系统研究。有鉴于此，本研究调查了不同年份白酒中LCFAEEs的分布情况。我们将现代风味感官分析与多元化学计量学相结合，全面、客观地探究LCFAEEs对白酒品质的影响。结果表明，在特定范围内，LCFAEEs的浓度与白酒的果香（<0.05，r = 0.755）和陈香（<0.05，r = 0.833）呈显著正相关；它们能有效降低白酒的异味和辣味。此外，单变量的额外实验表明，LCFAEEs是影响白酒风味的关键因素，其中棕榈酸乙酯（EP）是最值得进一步系统研究的显著LCFAEE。
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