| Title: | Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages |
| Author(s): | Yu H; Zheng D; Xie T; Xie J; Tian H; Ai L; Chen C; |
| Address: | "Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Aging plays an important role in the formation of aroma characteristics of Huangjiu, a traditional Chinese alcoholic beverage. Comprehensive two-dimensional gas chromatography mass spectrometry (GCxGC-qMS)-based untargeted metabolomics combined with a multivariate analysis was used to investigate the dynamic variations in the aroma profile of Huangjiu during aging process and to establish the relationship between the changing volatile metabolite profiles and the age-dependent sensory attributes. A total of 144 volatile metabolites were identified by GCxGC-qMS and 63 were selected as critical metabolites based on variable importance in projection values and p-values. Based on the results of principal component analysis, orthogonal partial least-squares discriminant analysis, and hierarchical clustering analysis, the samples of six different ages were divided into three groups: 1Y and 3Y samples, 5Y and 8Y samples, and 10Y and 15Y samples. The partial least-squares analysis results further revealed the relationship between the aromas attributes and variations of these volatile compounds. The high esters, aldehydes, and lactones contents contributed to the high intensities of the sweet and ester aroma attributes of the aged Huangjiu, while the high alcohols and ethyl esters contents contributed to the alcoholic and fruity aroma attributes of the newly brewed Huangjiu. These results improve our understanding of the chemical nature of the aroma characteristics of aged Huangjiu. PRACTICAL APPLICATION: Huangjiu is often labeled with its age as a measure of quality, which influences consumers' choice. Dynamic variations in volatile compounds of Huangjiu during aging and its contribution to the aroma characteristics of Huangjiu were figured out, which will assist the industry to produce better quality aged Huangjiu for consumers" |
| Keywords: | Esters/analysis Gas Chromatography-Mass Spectrometry/methods Metabolomics Odorants/analysis *Volatile Organic Compounds/analysis Huangjiu aging aroma attributes comprehensive two-dimensional gas chromatography mass spectrometry untargeted metabolomics vol; |
| Notes: | "MedlineYu, Haiyan Zheng, Danwei Xie, Tong Xie, Jingru Tian, Huaixiang Ai, Lianzhong Chen, Chen eng 21010504100/Capacity Project of Local Colleges and Universities of the Science and Technology Commission of Shanghai, China/ No. 32172336/National Natural Science Foundation of China/ 2022/03/10 J Food Sci. 2022 Apr; 87(4):1563-1574. doi: 10.1111/1750-3841.16047. Epub 2022 Mar 9" |
