Wang Yihong, Zheng Jia, Zhang Danni, Pan Siyi, Xu Xiaoyun, Yuan Fang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Wuliangye Yibin Co., Ltd. Yibin, Sichuan 644000, China.
J Agric Food Chem. 2025 Jul 16;73(28):17888-17900. doi: 10.1021/acs.jafc.5c05364. Epub 2025 Jul 2.
Regional strong-aroma baijiu was analyzed via SPME-GC-MS, derivatization-GC-MS, and GC-FID to explore the relationships among flavor characteristics, trace compounds, and consumer preferences. A total of 84 volatile compounds and 60 nonvolatile compounds were identified. The results showed significant differences in volatile compounds among samples from different regions. Jianghuai baijiu showed a higher alcohol content, while Sichuan baijiu was rich in esters, contributing to its intense flavor. Nonvolatile organic acids played a dual role in modulating the aroma-taste balance. They negatively correlated with the alcoholic and cellar aromas but, in cooperation with volatile acids, enhanced the sour aroma and sour taste. Additionally, they interacted with specific esters to improve the sweetness and taste complexity. Sensory evaluations, including quantitative descriptive analysis (QDA), Check-All-That-Apply (CATA), and hedonic tests, demonstrated that 1-pentanol and ethyl pentanoate were positively related to consumers' liking, whereas ethyl octanoate, ethyl decanoate, and ethyl 3-phenylpropionate showed negative correlations.
采用固相微萃取-气相色谱-质谱联用（SPME-GC-MS）、衍生化-气相色谱-质谱联用（derivatization-GC-MS）和气相色谱-氢火焰离子化检测器（GC-FID）对区域浓香型白酒进行分析，以探究风味特征、微量成分与消费者偏好之间的关系。共鉴定出84种挥发性化合物和60种非挥发性化合物。结果表明，不同区域样品的挥发性化合物存在显著差异。江淮地区的白酒酒精度较高，而四川白酒富含酯类，使其香气浓郁。非挥发性有机酸在调节香气-口感平衡方面起双重作用。它们与酒精香气和窖香呈负相关，但与挥发性酸协同作用时，会增强酸香和酸味。此外，它们与特定的酯相互作用，可提升甜味和口感复杂性。感官评价，包括定量描述分析（QDA）、多项选择检验（CATA）和喜好度测试，结果表明，1-戊醇和戊酸乙酯与消费者的喜好呈正相关，而辛酸乙酯、癸酸乙酯和3-苯丙酸乙酯呈负相关。
