Dai Jiahui, Tang Wangping, Wang Yanan, Gan Xin, Yang Ling, Zhang Jing, Sun Yicheng, Wang Yijue, Qin Hongjian, Wang Shiping
Institute of Agro-products processing and design, Hainan Academy of Agricultural Sciences, Haikou 571100, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Food Chem X. 2025 Jun 26;29:102704. doi: 10.1016/j.fochx.2025.102704. eCollection 2025 Jul.
To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h, 24 h, 36 h, and 48 h, natural aging for five years (5Y) as a contrast. Three analytical platforms, -nose, HS-SPME-GC-MS, and GC-IMS, were used to comprehensively characterize the aroma profiles. The result shows, distinguished significant aroma differences among groups. A notable acceleration in the accumulation and transformation of certain flavor-active components. Irradiation enhanced various esters, lactones, terpenes and other key volatile compounds. Overall, Co irradiation significantly altered Baijiu's key aroma components in a relatively short timeframe, suggesting its viability for accelerated aging. These findings not only provide experimental and theoretical insights for process optimization and scaled-up applications but also offer valuable perspectives for comparative studies and technical advancements in the broader field of rapid spirits aging on the international stage.
为评估60Co辐照用于加速固态法白酒（SSATB）陈化的可行性，本研究以新鲜的固态法白酒（CK）作为基准，同时将测试样品分别进行12小时、24小时、36小时和48小时的辐照，并以自然陈化五年（5Y）作为对照。使用三种分析平台——电子鼻、顶空固相微萃取-气相色谱-质谱联用仪（HS-SPME-GC-MS）和气相离子迁移谱仪（GC-IMS）对香气成分进行全面表征。结果表明，各组之间存在显著的香气差异。某些风味活性成分的积累和转化明显加速。辐照增强了各种酯类、内酯类、萜类和其他关键挥发性化合物。总体而言，钴辐照在相对较短的时间内显著改变了白酒的关键香气成分，表明其在加速陈化方面的可行性。这些发现不仅为工艺优化和扩大应用提供了实验和理论依据，也为国际舞台上白酒快速陈化更广泛领域的比较研究和技术进步提供了有价值的观点。
