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Food Chem

Title:		Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
Author(s):		He F; Duan J; Zhao J; Li H; Sun J; Huang M; Sun B;
Address:		"Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Technology Center of Bandaojing Co. Ltd., Gaoqing 256300, China. Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: xyzhehe@126.com. Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China"
Journal Title:		Food Chem
Year:		2021
Volume:		20210621
Issue:
Page Number:		130430 -
DOI:		10.1016/j.foodchem.2021.130430
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Liquid-liquid microextraction (LLME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatography-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical analysis, including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu"
Keywords:		Distillation Gas Chromatography-Mass Spectrometry *Ion Mobility Spectrometry Odorants/analysis Olfactometry Solid Phase Microextraction Temperature *Volatile Organic Compounds/analysis Aroma-active compounds Multivariate statistical analysis Raw Baijiu cl;
Notes:		"MedlineHe, Fei Duan, Jiawen Zhao, Jiwen Li, Hehe Sun, Jinyuan Huang, Mingquan Sun, Baoguo eng England 2021/07/27 Food Chem. 2021 Dec 15; 365:130430. doi: 10.1016/j.foodchem.2021.130430. Epub 2021 Jun 21"