Lu Jin, Zhou Zhilei, Huang Mengyang, Ji Zhongwei, Qin Hui, Mao Jian
School of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China.
National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China.
Foods. 2025 Mar 21;14(7):1097. doi: 10.3390/foods14071097.
This research examined the influences of electric field strength and pulse frequency of pulsed electric field (PEF) treatment, along with the combined effects of dissolved oxygen and ferrous iron ions on the aroma and components of strong-flavor baijiu. PEF treatment improved fruity aromas and decreased the pit mud odor. Electric field strength promoted the production of short-chain fatty acid esters, while pulse frequency facilitated the formation of acetal oxidation products. The most notable changes were observed at an electric field strength of 25 kV, and a pulse frequency of 350 Hz. Increasing dissolved oxygen significantly improves fruity and mellow aromas and promotes the generation of 17 compounds including ethyl lactate, ethyl butyrate, hexan-1-ol, octanoic acid, and 3-methylbutanal, while Fe⁺ treatment reduces the fruity aroma of baijiu and significantly suppresses the production of 15 esters including ethyl hexanoate, hexyl hexanoate, and ethyl lactate. Dissolved oxygen may contribute to the generation of hydroxyl radicals and regulated oxidation reactions partially in baijiu. And, Fe may react with organic acids to promote the hydrolysis of ester compounds. This study aims to offer valuable insights into the practical application of PEF in the flavor regulation of baijiu.
本研究考察了脉冲电场（PEF）处理的电场强度和脉冲频率，以及溶解氧和亚铁离子的联合作用对浓香型白酒香气和成分的影响。PEF处理改善了水果香气，降低了窖泥气味。电场强度促进了短链脂肪酸酯的产生，而脉冲频率促进了乙缩醛氧化产物的形成。在电场强度为25 kV、脉冲频率为350 Hz时观察到最显著的变化。增加溶解氧显著改善了水果香气和醇厚香气，并促进了包括乳酸乙酯、丁酸乙酯、己醇、辛酸和3-甲基丁醛在内的17种化合物的生成，而Fe⁺处理降低了白酒的水果香气，并显著抑制了包括己酸乙酯、己酸己酯和乳酸乙酯在内的15种酯类的生成。溶解氧可能有助于羟基自由基的产生，并部分调节白酒中的氧化反应。而且，Fe可能与有机酸反应促进酯类化合物的水解。本研究旨在为PEF在白酒风味调控中的实际应用提供有价值的见解。
