Abstract
Soaked bayberry jiu is a homely fruit alcoholic beverage that produced by soaking bayberry in Baijiu, a traditional Chinese distilled spirit. To investigate the changes in the sensory and aroma compounds of soaked bayberry jiu following gamma irradiation, the sensory evaluation, electron nose, electron tongue, and headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) were conducted. The results showed that the different irradiation doses of samples could be well separated. The taste and smell of 6 kGy irradiated soaked bayberry jiu were significantly improved, but the color of irradiated samples was deteriorated. Moreover, a total of 53 differential products (21 decreased and 32 increased products) were detected compared 6 kGy irradiated soaked bayberry jiu to unirradiated sample, including some important aroma compounds of Baijiu, indicating that the active free radicals produced by gamma irradiation promote the oxidation-reduction reaction in soaked bayberry jiu and lead to the mutual transformation and equilibrium among the compounds. These findings suggest that gamma irradiation can improve the quality of soaked bayberry jiu.
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