Identification on regional-markers based on the flavor molecular matrix analysis of sauce-aroma style Baijiu.

Abstract

Baijiu is a very complex system and its flavor substances are endogenous influenced by raw materials, starter, production process, production region and other factors. The production region directly affects the composition of flavor substances and quality of Baijiu. However, identification of Baijiu region is challenging because the corresponding relationship between the production region and Baijiu quality is not clear, and the identification of regional-markers is indeterminate. In this study, the difference on volatile components of sauce-aroma style Baijiu from four representative regions were investigated. Consequently, a total of 94 volatile compounds were identified in samples tested. Additionally, it was verified that 35 potential flavor substances had important contributions to the aroma of sauce-aroma style Baijiu. Meanwhile, 9 potential regional-markers were screened through multivariate analysis. Further, based on distribution of volatile compounds and the results of sensory evaluation combined with multivariate analysis, molecular matrix and correlation network were established according to the result of addition experiments, which showed that 6 substances had a significant impact on the flavor of the tested samples. In this study, 6 key flavor substances (including ethyl octanoate, ethyl 2-methyl propanoate, propyl acetate, ethyl heptanoate, 2-nonanone and butyl hexanoate) were considered as important regional-markers to effectively identify the production region of sauce-aroma style Baijiu. This article is protected by copyright. All rights reserved.