Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC–MS, HS-GC-IMS, electronic nose and sensory evaluation
Cuiping Yan, Yong Liu, Jianlong Wang
Abstract
• The light-flavored Erguotou Baijiu was used as a model for irradiation maturation. • The changes in chemical composition were comprehensively analyzed and evaluated. • Key flavor substances, including isoamyl acetate, ethyl hexanoate, ethyl propanoate, 2-methyl butanoic acid ethyl ester, were identified. • Irradiation maturation could significantly enhance the quality and improve the flavor of Baijiu. Herein, light-flavor Erguotou Baijiu was irradiated and comprehensively analyzed using an electronic nose, headspace solid-phase microextraction plus gas chromatography and mass spectrometry (HS-SPME/GC–MS), headspace gas chromatography and ion mobility spectrometry (HS-GC-IMS), and sensory evaluation. In the irradiated Baijiu, a total of 23 and 25 volatile organic compounds (VOCs) were identified, and the types and concentrations of VOCs were dependent on absorbed dose. Among of the VOCs, the key flavor substances, including isoamyl acetate, ethyl hexanoate, ethyl propanoate, were further identified. The types and concentrations of VOCs were dependent on absorbed dose. The increase of esters level and the formation of long-chain esters after irradiation were confirmed. Moreover, the irradiation enhanced smell, taste, and preference of Erguotou, particularly for the Baijiu treated at 8 kGy. It was concluded that irradiation treatment significantly enhances the quality of the light-flavor Baijiu, which could be a powerful tool to improve the flavor.