Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades

Abstract

The flavor substances of sauce-flavor (Jiangxiangxing) Baijiu with different quality grades were analyzed by GC, GC-MS and HPLC techniques, and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified combined with the odor activity value (OAV), principal component analysis (PCA), and partial least squares-discriminant analysis (PLS-DA). The results showed that a total of 103 flavor substances were identified in different quality grades of Baijiu, including 10 acids, 34 esters, 21 alcohols, 9 aldehydes, 9 ketones, 10 pyrazines, 6 phenols, and 4 others.According to the odor activity value (OAV)>1, 38 key flavor compounds were obtained. The sauce-flavor Baijiu with different quality grades were effectively distinguished by PCA and PLS-DA. 14 key difference flavor compounds (VIP>1) were screened based on variable importance in the projection (VIP) value, which were butanol, acetaldehyde, ethyl acetate, phenylacetaldehyde, propionaldehyde, butyric acid, propionic acid, ethyl valerate, ethyl 2-methylbutyrate, valeric acid, ethyl caprylate, acetic acid, hexanol and isobutyl aldehyde.The contents of these key difference flavor compounds were significantly different in sauce-flavor Baijiu with different quality grades (P<0.05).

Keywords

• sauce-flavor baijiu|flavor substance|chemometrics method|difference