Li Peiqi, Ling Yuting, Shen Xiaomei, Liang Chengcheng, Tang Youhong, Chen Shan, Wang Lisa Zhou, Chen Shuang, Li Anjun, Xu Yan
Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Anhui Province Key Laboratory of Intelligent Solid-State Fermentation Technology, Bozhou 236820, China.
Molecules. 2025 Jul 14;30(14):2963. doi: 10.3390/molecules30142963.
The characteristics and complexity of Baijiu are inseparable from the promotion of aging. While the impact of compounds such as alcohols, esters, and acids on the aroma of aged Baijiu has been extensively studied, the role of other trace compounds in the aging process should not be overlooked. To further investigate the relationship between volatile compounds and the aging of Baijiu, sensomics research methods were employed to analyze profiles of young and aged Baijiu. In this study, a total of 94 aroma compounds were analyzed in both young and aged Baijiu by GC-O/MS. Among these, 12 aroma compounds significantly associated with the aging process were identified by quantification and odor activity values (OAVs). Furthermore, the omission tests result showed that 4-methyl-2-methoxyphenol (2066.79 μg/L), benzaldehyde (3860.30 μg/L), β-phenylethanol (5638.85 μg/L), 3-(methylsulfanyl)propan-1-ol (8.82 μg/L), 3-(methylsulfanyl)propanal (15.91 μg/L), and linalool (17.36 μg/L) were key aroma compounds of aged Baijiu. This study reveals that trace compounds contribute to the distinct aroma complexity of aged Baijiu, providing a foundation to support aging process analysis.
白酒的特性和复杂性与陈酿过程密切相关。虽然醇类、酯类和酸类等化合物对白酒陈香的影响已得到广泛研究，但其他微量化合物在陈酿过程中的作用也不容忽视。为进一步探究挥发性化合物与白酒陈酿之间的关系，采用感官组学研究方法分析新酒和陈酒的香气特征。本研究通过气相色谱 - 质谱 - 嗅闻联用技术（GC - O/MS）对新酒和陈酒中的94种香气化合物进行了分析。其中，通过定量分析和气味活度值（OAVs）确定了12种与陈酿过程显著相关的香气化合物。此外，遗漏试验结果表明，4 - 甲基 - 2 - 甲氧基苯酚（2066.79 μg/L）、苯甲醛（3860.30 μg/L）、β - 苯乙醇（5638.85 μg/L）、3 - （甲硫基）丙醇（8.82 μg/L）、3 - （甲硫基）丙醛（15.91 μg/L）和芳樟醇（17.36 μg/L）是陈酒的关键香气化合物。本研究揭示了微量化合物对陈酒独特的香气复杂性有重要贡献，为支持陈酿过程分析奠定了基础。
