Difference Analysis of Volatile Nitroge-Containing Compounds in Soy Sauce Flavor-Type Baijiu from Different Regions in China

被引：0

作者：

Wu L. ^{[1
]}

Pei R. ^{[1
]}

Li X. ^{[1
]}

Li Q. ^{[1
]}

Li L. ^{[1
]}

Zheng F. ^{[1
]}

Sun J. ^{[1
]}

Sun B. ^{[1
]}

机构：

[1] Beijing Laboratory of Food Quality and Safety, Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Food and Health, Beijing Technology and Business University, Beijing

来源：

Journal of Food Science and Technology (China) | 2024年 / 42卷 / 03期

关键词：

comprehensive two-dimensional gas chromatography-nitroge chemiluminescence detector technology; orthogonal partial least squares discriminant analysis; region; soy sauce flavor-type Baijiu; volatile nitroge-containing compounds;

D O I：

10.12301/spxb202300729

中图分类号：

学科分类号：

摘要：

Nitroge-containing compounds account for a low content in soy sauce flavor-type Baijiu, but some compounds have lower thresholds contribute significantly to the flavor of the Baijiu. In this study, 20 soy sauce flavor-type Baijiu, with origins including Guizhou, Guangxi, Hu'nan, Beijing, Tianjin, Shandong, and Heilongjiang, were qualitatively and quantitatively analyzed for volatile nitroge-containing compounds by liquid-liquid extraction combined with a comprehensive two-dimensional gas chromatography-nitroge chemiluminescence detector (GC × GC-NCD). A total of 49 volatile nitroge-containing compounds were identified, including 16 pyrazines, 12 thiazoles, 4 pyridines, 6 pyrroles, 2 amines, and 9 other compounds. The kinds of volatile nitroge-containing compounds did not significantly vary among soy sauce flavor-type Baijiu from different origins. Quantitative analysis of volatile nitroge-containing compounds with reported aroma showed that the content of pyrazines were found to be the highest among the volatile nitroge-containing compounds. The pyrazine content in Guizhou samples was the highest ((5. 36 ± 0. 96)mg / L), followed by samples from northern central regions ((4. 12 ± 1. 20) mg / L). The content of pyrazine in Hunan samples ((3. 05 ± 0. 64)mg / L) was not significantly different from that in Guangxi, while the lowest content was from Heilongjiang ((1. 68 ±0. 42)mg / L). Based on the quantitative results, orthogonal partial least squares discriminant analysis was established, which could successfully distinguished soy sauce-flavor Baijiu of different origins. Eleven nitroge-containing compounds, including benzothiazole, pyrazine, 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and etc., were screened out as the different components to distinguish the soy sauce flavor-type Baijiu from different regions. This research provided theoretical support for the origin discrimination and traceability of soy sauce flavor-type Baijiu in China. © 2024 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.

引用

页码：35 / 48

页数：13

共 24 条

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