Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
Yashuai Wu,
Hao Chen,
Yue Sun,
He Huang,
Yiyuan Chen,
Jiaxin Hong,
Xinxin Liu,
Huayang Wei,
Wenjing Tian,
Dongrui Zhao,
Jinyuan Sun,
Mingquan Huang,
Baoguo Sun
Affiliations
Yashuai Wu
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Hao Chen
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Yue Sun
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
He Huang
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Yiyuan Chen
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Jiaxin Hong
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Xinxin Liu
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Huayang Wei
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Wenjing Tian
Department of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442, China
Dongrui Zhao
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Jinyuan Sun
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Mingquan Huang
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Baoguo Sun
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation, thereby enhancing the quality of Baijiu. Among them, long-chain fatty acid ethyl esters (LCFAEEs) were widely distributed in Baijiu and have been shown to have potential contributions to the quality of Baijiu. However, the current research on LCFAEEs in Baijiu predominantly focuses on the olfactory sensation aspect, while there is a lack of systematic investigation into their influence on taste and evaluation after drinking Baijiu during the aging process. In light of this, the present study investigates the distribution of LCFAEEs in Baijiu over different years. We have combined modern flavor sensory analysis with multivariate chemometrics to comprehensively and objectively explore the influence of LCFAEEs on Baijiu quality. The results demonstrate a significant positive correlation between the concentration of LCFAEEs and the fruity aroma (p p < 0.05, r = 0.833) of Baijiu within a specific range; they can effectively reduce the off-flavors and spicy sensation of Baijiu. Furthermore, additional experiments utilizing a single variable suggest that LCFAEEs were crucial factors influencing the flavor of Baijiu, with Ethyl Palmitate (EP) being the most notable LCFAEE that merits further systematic investigation.
