He Fei, Xiao Peng, Yang Shiqi, Li Huifeng, Li Youming, Li Hehe, Zeng Xinan, Gao Wenhong, Sun Jinyuan, Wang Bowen, Sun Baoguo
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Food Chem. 2025 Feb 15;465(Pt 2):142124. doi: 10.1016/j.foodchem.2024.142124. Epub 2024 Nov 19.
Sweetness is a crucial taste component in Baijiu. However, comprehensive research on the sweetness of Baijiu remains limited, and traditional methods for flavor analysis are not well-suited for identifying the sweet compounds. To address this, a multi-stage molecular distillation method, combined with molecular sensory science, was developed to more effectively and scientifically analyze the key sweet compounds in Baijiu. The recovery rates of samples and compounds were 93.8 % ∼ 98.3 % and 81.6 % ∼ 118.3 %. 15 important compounds with a taste dilution factor (TD) value ≥64 were identified through gas chromatography-mass spectrometry (GC-MS) combined with taste dilution analysis (TDA). By calculating their taste activity values (TAV), 10 primary sweet compounds with TAV ≥1 were determined. Further taste recombination and omission experiments confirmed that ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl 2-methylbutyrate, 1-butanol, phenethyl alcohol, and ethyl acetate contribute significantly to Baijiu's sweetness and are identified as the key sweet compounds.
甜味是白酒中一种关键的味觉成分。然而，关于白酒甜味的全面研究仍然有限，传统的风味分析方法并不适合鉴定甜味化合物。为了解决这一问题，开发了一种结合分子感官科学的多级分子蒸馏方法，以更有效、科学地分析白酒中的关键甜味化合物。样品和化合物的回收率分别为93.8%至98.3%和81.6%至118.3%。通过气相色谱-质谱联用（GC-MS）结合味觉稀释分析（TDA），鉴定出15种味稀释因子（TD）值≥64的重要化合物。通过计算它们的味觉活性值（TAV），确定了10种TAV≥1的主要甜味化合物。进一步的味觉重组和缺失实验证实，己酸乙酯、庚酸乙酯、辛酸乙酯、2-甲基丁酸乙酯、1-丁醇、苯乙醇和乙酸乙酯对白酒的甜味有显著贡献，并被确定为关键甜味化合物。
