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Food Chem

Title:		Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
Author(s):		Mu Y; Huang J; Zhou R; Zhang S; Qin H; Tang H; Pan Q; Tang H;
Address:		"College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China. Electronic address: zhourqing@scu.edu.cn. National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China"
Journal Title:		Food Chem
Year:		2023
Volume:		20230522
Issue:
Page Number:		136429 -
DOI:		10.1016/j.foodchem.2023.136429
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values >/=1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional-Daqu, respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma"
Keywords:		*Odorants/analysis *Volatile Organic Compounds/analysis Indicator Dilution Techniques Metabolomics Bioaugmented Daqu GCxGC-TOF/MS Gc-o/ms Multivariate statistical analysis Strong-flavor Baijiu;
Notes:		"MedlineMu, Yu Huang, Jun Zhou, Rongqing Zhang, Suyi Qin, Hui Tang, Hanlan Pan, Qianglin Tang, Huifang eng England 2023/05/30 Food Chem. 2023 Oct 30; 424:136429. doi: 10.1016/j.foodchem.2023.136429. Epub 2023 May 22"