Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods

作者：Jiahui Dai, Wangping Tang, Yanan Wang, Gan Xin, Ling Yang, Zhang Jing, Yicheng Sun, Yijue Wang, Hongjian Qin, Shiping Wang · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102704 · 被引用次数：5 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Advanced Chemical Sensor Technologies

To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h, 24 h, 36 h, and 48 h, natural aging for five years (5Y) as a contrast. Three analytical platforms, E -nose, HS-SPME-GC–MS, and GC-IMS, were used to comprehensively characterize the aroma profiles. The result shows, distinguished significant aroma differences among groups. A notable acceleration in the accumulation and transformation of certain flavor-active components. Irradiation enhanced various esters, lactones, terpenes and other key volatile compounds. Overall, 60 Co irradiation significantly altered Baijiu's key aroma components in a relatively short timeframe, suggesting its viability for accelerated aging. These findings not only provide experimental and theoretical insights for process optimization and scaled-up applications but also offer valuable perspectives for comparative studies and technical advancements in the broader field of rapid spirits aging on the international stage.