Zhang Lili, Pan Lina, Chen Xiaoming, Xu Defu, Wang Xianbin, Zhou Rui, Ali Imran, Wang Bensheng, Gao Peng, Huang Min, Chen Hao, Dai Xiaoxue, Xue Ruiqi
College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China.
Sichuan Yuanjingda Food Co., Ltd, Luzhou 646000, Sichuan, PR China.
Food Chem X. 2025 Mar 7;27:102349. doi: 10.1016/j.fochx.2025.102349. eCollection 2025 Apr.
Irradiation-aging technology is still in the preliminary exploration stage worldwide. Therefore, in this study, we investigated the effects of high-energy electron beam irradiation on the aroma components and quality of Luzhou-flavor liquor irradiated with 2, 4, 6, 8, 10, and 12 kGy after storage for 30, 90, 180, 270, and 360 d. Using fold change analysis and -test, eight possible irradiation markers were confirmed, including 2,3 butanediol (levulinic), 2,3 butanediol (endocyclic), propionic acid, isobutyric acid, ethyl propionate, dl-2-hydroxy-4-methyl valerate ethyl ester, hexyl hexanoate, and acetaldehyde. Acetaldehyde and caproic acid were confirmed as aging markers for liquor aged naturally for one year. The highest sensory scores were obtained with an irradiation dose of 4 kGy and 360 d of storage and an irradiation dose of 8 kGy and 90 d of storage. The findings of this study can provide a theoretical basis for enterprises to control the quality of irradiated liquor.
辐照陈酿技术在全球仍处于初步探索阶段。因此，在本研究中，我们考察了在储存30、90、180、270和360天后，2、4、6、8、10和12千戈瑞的高能电子束辐照对浓香型白酒香气成分和品质的影响。通过倍数变化分析和t检验，确定了8种可能的辐照标志物，包括2,3-丁二醇（乙酰丙酸）、2,3-丁二醇（环内）、丙酸、异丁酸、丙酸乙酯、dl-2-羟基-4-甲基戊酸乙酯、己酸己酯和乙醛。乙醛和己酸被确认为自然陈酿一年白酒的陈酿标志物。辐照剂量为4千戈瑞、储存360天以及辐照剂量为8千戈瑞、储存90天时感官评分最高。本研究结果可为企业控制辐照白酒质量提供理论依据。
