Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Fang, Cheng, Du, Hai, Jia, Wei, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
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
_version_ 1783392061649584128
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
work_keys_str_mv AT fangcheng compositionaldifferencesandsimilaritiesbetweentypicalchinesebaijiuandwesternliquorasrevealedbymassspectrometrybasedmetabolomics
AT duhai compositionaldifferencesandsimilaritiesbetweentypicalchinesebaijiuandwesternliquorasrevealedbymassspectrometrybasedmetabolomics
AT jiawei compositionaldifferencesandsimilaritiesbetweentypicalchinesebaijiuandwesternliquorasrevealedbymassspectrometrybasedmetabolomics
AT xuyan compositionaldifferencesandsimilaritiesbetweentypicalchinesebaijiuandwesternliquorasrevealedbymassspectrometrybasedmetabolomics