Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products

作者：Hexia Ding, Jiekai Yang, Mai Cheng, Xuanchen Li, Maodie Zeng, Wei Yang, Qian Wu, Xiaoye Luo, Juan Zhao, Xiande Li, Shuyi Qiu, Jianli Zhou · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.101970 · 被引用次数：9 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities

The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1–5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu. • Sauce-flavored round-baijiu from south (NR) and north (SR) of China were compared. • A total of 56 flavor compounds accurately quantified in the NR and SR. • The sensory characteristics of NR were summarized for the first time. • Three groups of combined-Baijiu with different ratios of NR blends were tried. • The Combined-Baijiu of NR and SR have similar organoleptic characteristics.