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Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics
Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional diff...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6358772/ https://www.ncbi.nlm.nih.gov/pubmed/30577624 http://dx.doi.org/10.3390/metabo9010002 |
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author | Fang, Cheng Du, Hai Jia, Wei Xu, Yan |
author_facet | Fang, Cheng Du, Hai Jia, Wei Xu, Yan |
author_sort | Fang, Cheng |
collection | PubMed |
description | Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component analysis and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Ethyl esters, a few benzene derivatives, and alcohols were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alcohol differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chemical composition are proposed. Our results improve our understanding of the chemical components of distilled liquors, which may contribute to more rigorous quality control of alcoholic beverages. |
format | Online Article Text |
id | pubmed-6358772 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-63587722019-02-11 Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics Fang, Cheng Du, Hai Jia, Wei Xu, Yan Metabolites Article Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component analysis and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Ethyl esters, a few benzene derivatives, and alcohols were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alcohol differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chemical composition are proposed. Our results improve our understanding of the chemical components of distilled liquors, which may contribute to more rigorous quality control of alcoholic beverages. MDPI 2018-12-21 /pmc/articles/PMC6358772/ /pubmed/30577624 http://dx.doi.org/10.3390/metabo9010002 Text en © 2018 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Fang, Cheng Du, Hai Jia, Wei Xu, Yan Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics |
title | Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics |
title_full | Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics |
title_fullStr | Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics |
title_full_unstemmed | Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics |
title_short | Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics |
title_sort | compositional differences and similarities between typical chinese baijiu and western liquor as revealed by mass spectrometry-based metabolomics |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6358772/ https://www.ncbi.nlm.nih.gov/pubmed/30577624 http://dx.doi.org/10.3390/metabo9010002 |
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