The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu
Jiang He, Qian Chen, Xin Jia, Yan Wang, Min Huang, Guangxi Wang, Hao Chen, Peng Gao
Abstract
Abstract The purpose of this study was to investigate the changes in the composition of Nongxiangxing baijiu (Chinese liquor) over 5 years of natural aging and under different irradiation doses of 60 Co. We discuss the differences between the two approaches to aging and provide theoretical support for the feasibility of irradiation aging of baijiu. Low‐dose (3 kGy and 6 kGy) and high‐dose (50 kGy and 100 kGy) irradiation were used to assess the effect of irradiation on baijiu compounds. The results show that the chemical reaction processes of natural aging and irradiation are similar, and both can promote the production of aldehydes and acids in baijiu, which contribute to the flavor of aging. Specifically, after irradiation at ≥3 kGy, furfural was not detected. The content of ethyl linoleate decreased after irradiation at ≤6 kGy, but it was not detected after irradiation at ≥50 kGy. The electronic nose prediction model showed that the flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years. The application of 60 Co irradiation in the aging of Nongxiangxing baijiu has significant value. Novelty impact statement The chemical reaction processes of natural aging and irradiation are similar, both can promote the production of aldehydes and acids in baijiu. The flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years. Furfural and ethyl linoleate can be used as potential indicators to determine whether baijiu was irradiated.