Huang Yongji, Wang Ling, Li Yulang, Chen Yunxin, Chen Guangjing, Jia Luyu, Ge Yonghui
Food Science and Engineering Institute, Guiyang University, Guiyang 550005, PR China.
Guizhou Mingguan Biotechnology Co., LTD, Guiyang 550001, PR China.
Food Chem X. 2025 Jun 21;29:102689. doi: 10.1016/j.fochx.2025.102689. eCollection 2025 Jul.
To investigate the differences in key volatile components among different types of baijiu, this study utilized - nose, HS-SPME-GC-MS/MS, and HS-GC-IMS to identify key volatile compounds in four baijiu samples: Sauce-flavor (SAF), Thick Sauce-flavor (TSF), Strong-flavor (STF), and Light-flavor (LF). baijiu total of 35, 29, 8, and 12 key volatile components were identified in SAF, TSF, STF, and LF samples, respectively. Based on these findings, the study explored the differences and correlations in aroma profiles among different baijiu aroma types. The results provide valuable insights for baijiu flavor differentiation and product optimization while also offering a theoretical foundation for in-depth research on baijiu aroma and the development of new products.
为研究不同类型白酒中关键挥发性成分的差异，本研究采用鼻闻法、顶空固相微萃取-气相色谱-串联质谱法（HS-SPME-GC-MS/MS）和顶空气相色谱-离子迁移谱法（HS-GC-IMS），对四种白酒样品（酱香型（SAF）、浓酱兼香型（TSF）、浓香型（STF）和清香型（LF））中的关键挥发性化合物进行鉴定。在SAF、TSF、STF和LF样品中分别鉴定出35种、29种、8种和12种关键挥发性成分。基于这些发现，该研究探讨了不同白酒香型香气特征的差异和相关性。研究结果为白酒风味区分和产品优化提供了有价值的见解，同时也为白酒香气的深入研究和新产品开发提供了理论基础。
