HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Wang, Zhe; Wang, Song; Liao, Pengfei; Chen, Lu; Sun, Jinyuan; Sun, Baoguo; Zhao, Dongrui; Wang, Bowen; Li, Hehe

doi:10.3390/foods11010116

Open AccessEditor’s ChoiceArticle

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

by

Zhe Wang

^1,2,†,

Song Wang

^1,2,†,

Pengfei Liao

^1,2,

Lu Chen

^1,2,

Jinyuan Sun

^1,2,*

,

Baoguo Sun

^1,2,

Dongrui Zhao

^1,2,

Bowen Wang

^1,2

and

Hehe Li

^1,2

¹

Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China

²

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China

^*

Author to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Foods 2022, 11(1), 116; https://doi.org/10.3390/foods11010116

Submission received: 18 November 2021 / Revised: 21 December 2021 / Accepted: 30 December 2021 / Published: 3 January 2022

(This article belongs to the Special Issue Identification, Changes and Regulation of Flavor-Active Compound in Food Processing)

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Abstract

Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu. DI-GC-O was used to choose the best extraction fiber to extract the representative overall aroma profile of Daqu. A total of 139 compounds were identified in the six different maturity stages of Daqu, and these compounds are of different types and concentrations. HS-SPME combined with GC-MS/O was used to analyze the aroma active substances in the finished Daqu, and a total of 43 aroma compounds were identified. The OAVs of 21 aromatic compounds were calculated based on the quantitative analysis results of MHS-SPME. Eighteen compounds with OAVs ≥ 1 made significant contributions to the overall aroma of Daqu, including guaiacol, 4-ethyl-2-methoxy phenol, 2-ethyl-3,5-dimethylpyrazine, etc.

Keywords: baijiu; Daqu; MHS-SPME; DI-GC-O; volatile flavor components

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MDPI and ACS Style

Wang, Z.; Wang, S.; Liao, P.; Chen, L.; Sun, J.; Sun, B.; Zhao, D.; Wang, B.; Li, H. HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu. Foods 2022, 11, 116. https://doi.org/10.3390/foods11010116

AMA Style

Wang Z, Wang S, Liao P, Chen L, Sun J, Sun B, Zhao D, Wang B, Li H. HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu. Foods. 2022; 11(1):116. https://doi.org/10.3390/foods11010116

Chicago/Turabian Style

Wang, Zhe, Song Wang, Pengfei Liao, Lu Chen, Jinyuan Sun, Baoguo Sun, Dongrui Zhao, Bowen Wang, and Hehe Li. 2022. "HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu" Foods 11, no. 1: 116. https://doi.org/10.3390/foods11010116

APA Style

Wang, Z., Wang, S., Liao, P., Chen, L., Sun, J., Sun, B., Zhao, D., Wang, B., & Li, H. (2022). HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu. Foods, 11(1), 116. https://doi.org/10.3390/foods11010116

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HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

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