Xu Yang, Yang Lizhang, Yang Yubo, Yang Fan
Institute of Science and Technology, Moutai Group, Zunyi 564501, China.
Food Chem X. 2024 Sep 21;24:101851. doi: 10.1016/j.fochx.2024.101851. eCollection 2024 Dec 30.
Shengmuxiang (SMX), an important aroma in Jiang-flavor base baijiu, significantly influences the quality of the product. This study employed untargeted metabolomics combined with sensomics to explore the key compounds responsible for SMX. Results indicated that SMX samples had higher intensities of green and woody-like odors compare to control samples. A total of 87 aroma compounds were identified by headspace solid phase microextraction combined with gas chromatography-mass spectrometry technology. Based on the variable projection importance, PCA and OPLS-DA were employed to identify 22 potential marker compounds. Quantitative results combined with hierarchical cluster and OAV analysis revealed that 9 aroma compounds (OAV > 1) had high concentrations in SMX samples. Aroma recombination and omission experiments further indicated that acetaldehyde and acetal were the key compounds responsible for the characteristic aroma of SMX in Jiang-flavor base baijiu. These findings provide valuable insights into the distinct aroma profile of SMX and offer a basis for quality control of Jiang-flavor base baijiu.
生木香（SMX）是浓香型基酒中的一种重要香气成分，对产品质量有显著影响。本研究采用非靶向代谢组学结合感官组学方法，探索与SMX相关的关键化合物。结果表明，与对照样品相比，SMX样品具有更高强度的青香和木香类气味。采用顶空固相微萃取结合气相色谱-质谱联用技术共鉴定出87种香气化合物。基于变量投影重要性，运用主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）鉴定出22种潜在标志物化合物。定量结果结合层次聚类和气味活度值（OAV）分析表明，9种香气化合物（OAV>1）在SMX样品中含量较高。香气重组和缺失实验进一步表明，乙醛和乙缩醛是浓香型基酒中SMX特征香气的关键化合物。这些研究结果为生木香独特的香气特征提供了有价值的见解，并为浓香型基酒的质量控制提供了依据。
