Wang Han, Shang Rui, Gao Suying, Huang Ancheng, Huang Honghui, Li Wenyang, Guo Hongwei
Institute of Plant and Food Science, Department of Biology, School of Life Sciences, Southern University of Science and Technology (SUSTech), Shenzhen, 518055, China.
Key Laboratory of Molecular Design for Plant Cell Factory of Guangdong Higher Education Institutes, School of Life Sciences, Southern University of Science and Technology (SUSTech), Shenzhen, 518055, China.
Heliyon. 2024 Jul 10;10(14):e34396. doi: 10.1016/j.heliyon.2024.e34396. eCollection 2024 Jul 30.
Xijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory profiles. However, its aroma composition is still unclear. In this study, the aroma characteristics of three samples with varying ageing times were examined. Xijiao_SCT, with a short cellar time, exhibited a strong fruity and floral aroma and a less grain-like aroma. Conversely, Xijiao_LCT, which had a long cellar time, had a deep cocoa- and caramel-like aroma. A total of 27 key odorants that greatly influenced the aroma characteristics of Xijiao were identified. Comparative studies were used to identify 12 key odorants that distinguish Xijiao from modern Chinese rice wine (MCRW) and grape wines (GW). Additionally, 13 dominant latent ageing markers differentiated Xijiao_SCT from Xijiao_LCT. Our results suggested that ACRW and MCRW have overlapping but distinct volatile metabolomic profiles, highlighting the characteristics of ACRW during ageing process.
犀角黄酒（犀角酒）是一种中国古代米酒，采用传统方法酿造，涉及类似生物陈酿的过程，具有独特的感官特征。然而，其香气成分仍不明确。在本研究中，对三个陈酿时间不同的样品的香气特征进行了研究。窖藏时间短的犀角酒_SCT表现出浓郁的果香和花香，谷物香气较弱。相反，窖藏时间长的犀角酒_LCT具有浓郁的可可和焦糖样香气。共鉴定出27种对犀角酒香气特征有重大影响的关键气味物质。通过比较研究，确定了12种将犀角酒与现代中国米酒（MCRW）和葡萄酒（GW）区分开来的关键气味物质。此外，13种主要的潜在陈酿标志物区分了犀角酒_SCT和犀角酒_LCT。我们的结果表明，古代中国米酒和现代中国米酒具有重叠但不同的挥发性代谢组学特征，突出了古代中国米酒在陈酿过程中的特征。
