Abstract
Enantiomers of 1,2-Propylene glycol (1,2-PG) were investigated in 64 commercial Chinese Baijiu including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via chiral gas chromatography (β-cyclodextrin). The natural enantiomeric distribution and concentration of 1,2-PG in various baijiu were studied to evaluate whether the distribution and content of the two isomers of 1,2-PG were correlated with the aroma type and storage year. The results showed that 1,2-PG has a high enantiomeric ratio and the (S)-configuration predominated in SSB. The average S/R enantiomeric ratio of this compound in SSB was approximately 87:13 (±3.17), with an average concentration of 52.77 (±23.70) mg/L for the (S)-configuration and 8.72 (±3.63) mg/L for the (R)-enantiomer. The (R)-configuration was predominant in the STB, whereas neither (S) nor (R)-form of 1,2-PG were detected in LTB. The content of the two configurations of 1,2-PG in the JSHSJ vintage of SSB showed a wave variation, with an average S/R enantiomeric ratio of 89:11 (±1.15). The concentration of (R)-1,2-PG in XJCTJ vintage liquors showed an upward and then downward trend with aging time, with an overall downward trend, and the concentration of (S)-form showed a wavy change with an overall upward trend. Except for the LZLJ-2019 vintage where both (R) and (S)-1,2-PG were present, all other samples only existed (R)-form, and a decreasing trend of (R)-enantiomer with aging time was observed. The enantiomeric ratio of 1,2-PG might be one of the potential markers for adulteration control of Baijiu as industrial 1,2-PG usually presented in the racemic mixture. Sensory analysis revealed olfactory thresholds of 4.66 mg/L and 23.92 mg/L for the (R)- and (S)-configurations in pure water respectively. GC-O showed both enantiomers exhibited different aromatic nuances.
Highlights
Chinese Baijiu is one of the six most famous distilled spirits in the world, with a history of more than 2000 years, and it plays an important role in Chinese traditional culture [1]
The unique flavor components in Chinese Baijiu are produced from many resources, such as materials, fermentation, distillation, and the aging process, and which will determine its aroma style [2,3]
There are 12 aroma types of Baijiu and more than 2400 flavor compounds found in different Baijiu samples, some of which are chiral flavor substances [4,5]
Summary
Chinese Baijiu is one of the six most famous distilled spirits in the world, with a history of more than 2000 years, and it plays an important role in Chinese traditional culture [1]. Natural enantiomeric distribution and concentration of chiral compounds in alcoholic a colorless liquidway with goodfood chemical stability and applicati beveragesviscous can be a valuable to assess quality, authenticity, safetyvarious and evaluate processing and storage time effects, as well as confirm theand geographical origin of product polyol compound with certain hygroscopicity is widely used as solvent, matrices, etc. 1 so it is often as a lubricant to chiral improve the sensory qualities of food coholic beverages, including five alcohols, such as 2,3-butanediol [19,20], 2-methyl-1found with a high level of (R)-form, in beer [27], wine [18,28], sparkling w butanol [21,22], 1-phenylethanol [23], 2-butanol [19], and 1,2-PG [18]. Chemicals of the two isomers of 1,2-PG are correlated with the aroma type and aging year
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