Cargando…

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

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 t...

Descripción completa

Detalles Bibliográficos
Autores principales: Wu, Yashuai, Chen, Hao, Sun, Yue, Huang, He, Chen, Yiyuan, Hong, Jiaxin, Liu, Xinxin, Wei, Huayang, Tian, Wenjing, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453570/
https://www.ncbi.nlm.nih.gov/pubmed/37628086
http://dx.doi.org/10.3390/foods12163087
_version_ 1785095969785774080
author Wu, Yashuai
Chen, Hao
Sun, Yue
Huang, He
Chen, Yiyuan
Hong, Jiaxin
Liu, Xinxin
Wei, Huayang
Tian, Wenjing
Zhao, Dongrui
Sun, Jinyuan
Huang, Mingquan
Sun, Baoguo
author_facet Wu, Yashuai
Chen, Hao
Sun, Yue
Huang, He
Chen, Yiyuan
Hong, Jiaxin
Liu, Xinxin
Wei, Huayang
Tian, Wenjing
Zhao, Dongrui
Sun, Jinyuan
Huang, Mingquan
Sun, Baoguo
author_sort Wu, Yashuai
collection PubMed
description 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 < 0.05, r = 0.755) as well as the aged aroma (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.
format Online
Article
Text
id pubmed-10453570
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-104535702023-08-26 Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters Wu, Yashuai Chen, Hao Sun, Yue Huang, He Chen, Yiyuan Hong, Jiaxin Liu, Xinxin Wei, Huayang Tian, Wenjing Zhao, Dongrui Sun, Jinyuan Huang, Mingquan Sun, Baoguo Foods Article 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 < 0.05, r = 0.755) as well as the aged aroma (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. MDPI 2023-08-17 /pmc/articles/PMC10453570/ /pubmed/37628086 http://dx.doi.org/10.3390/foods12163087 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wu, Yashuai
Chen, Hao
Sun, Yue
Huang, He
Chen, Yiyuan
Hong, Jiaxin
Liu, Xinxin
Wei, Huayang
Tian, Wenjing
Zhao, Dongrui
Sun, Jinyuan
Huang, Mingquan
Sun, Baoguo
Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
title Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
title_full Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
title_fullStr Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
title_full_unstemmed Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
title_short Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
title_sort integration of chemometrics and sensory metabolomics to validate quality factors of aged baijiu (nianfen baijiu) with emphasis on long-chain fatty acid ethyl esters
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453570/
https://www.ncbi.nlm.nih.gov/pubmed/37628086
http://dx.doi.org/10.3390/foods12163087
work_keys_str_mv AT wuyashuai integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT chenhao integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT sunyue integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT huanghe integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT chenyiyuan integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT hongjiaxin integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT liuxinxin integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT weihuayang integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT tianwenjing integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT zhaodongrui integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT sunjinyuan integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT huangmingquan integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters
AT sunbaoguo integrationofchemometricsandsensorymetabolomicstovalidatequalityfactorsofagedbaijiunianfenbaijiuwithemphasisonlongchainfattyacidethylesters