Un raveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with metabolomics approach  

作　　者：Xinlei Wang Xuebo Song Lin Zhu Xiaojie Geng Fuping Zheng Qiangzhong Zhao Xiaotao Sun Dongrui Zhao Shengbao Feng Mourning Zhao Baoguo Sun 王新磊;宋学博;朱琳;耿晓杰;郑福平;赵强忠;孙啸涛;赵东瑞;冯声宝;赵谋明;孙宝国(Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing,China;School of Food Science and Engineering,South China University of Technology,Guangzhou,China;Hebei Hengshui Laobaigan Liquor Co.,Ltd.,Hengshui,China;Qinghai Huzhu Highland Barley Wine Co.,Ltd.,Huzhu,China)

机构地区：[1]Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing,China [2]Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing,China [3]School of Food Science and Engineering,South China University of Technology,Guangzhou,China [4]Hebei Hengshui Laobaigan Liquor Co.,Ltd.,Hengshui,China [5]Qinghai Huzhu Highland Barley Wine Co.,Ltd.,Huzhu,China

出　　处：《Food Quality and Safety》2021年第3期239-246,共8页食品品质与安全研究（英文版）

基　　金：supported by the National Key Research and Development Program of China(2016YFD0400500);the National Natural Science Foundation of China(No.32001826).

摘　　要：Objectives:The ageing process has a significant impact on the aroma of Chinese Baijiu,which could strengthen the desirable flavor characteristics and reduce the undesirable ones.The aim of this study was to observe the in itiation of mean in gful cha nges in volatile fracti on and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.Materials and Methods:Samples of Chinese Qingke Baijiu were aged for 0,1,2,3,4,5,6,7,8,9,10,and 11 mon ths before an alysis.The samples were isolated by liquid-liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.Results:The untargeted metabolomics analysis(hierarchical clustering analysis,HCA)shows that the chemical composition of Qingke Baijiu presents a statistically sigrdficant deviation from the reference scenario after 5 mon ths.Subsequently,supervised statistics analysis(orthogo nal partial least squares discrimination analysis)was performed to locate the markers,which changed sigrdficantly during ageing.Fifteen markers were located,and seven of them were acetals.Notably,1,1-diethoxy-propane,1,1-diethoxy-butane,and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu.The identified markers were applied for the untargeted metabolomics(HCA),and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages,0-5 months and 6-11 months.Conclusion:The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.

关 键 词：Ageing marker metabolomics approach Highland Qingke Baijiu comprehensive two-dimensional gas chromatog-raphy-time-of-flight mass spectrometry. 

分 类 号：TS262.3[轻工技术与工程—发酵工程]