Analysis of volatile compounds differences in different grades medium-high temperature Daqu by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
The sensory differences and volatile component variations of different grades of medium-high temperature Daqu were ana-lyzed using quantitative descriptive analysis(QDA)and headspace solid-phase microextraction combined with comprehensive two-dimen-sional gas chromatography time-of-flight mass spectrometry(HS-SPME-GC × GC-TOFMS).The sensory descriptive analysis revealed that the first-grade Daqu exhibited a pronounced toasted,grainy,woody,and smoky aroma,the second-grade Daqu showed a distinctly sweet aroma,while the third-grade Daqu was characterized by prominent flavors of earthy,mushroom,and sour rot.A total of 270 potential aro-ma compounds were accurately identified in Daqu.Compared with second-grade Daqu and third-grade Daqu,terpene,ester,alcohol,and pyrazine compounds exhibited a richer variety in first-grade Daqu.Through significance analysis,it was found that the concentration of 2,3-dimethylpyrazine,2,6-dimethylpyrazine,phenylacetaldehyde,(E,E)-2,4-nedenal,guaiacol,vanillin,and 4-vinylguaiacol in first-grade Daqu stood out prominently.The levels of ethyl propionate and 2-octanone were notably higher in the second-grade Daqu.The quanti-ties of geosmin,2-isopropyl-3-methoxypyrazine,1-octene-3-ol,1-octene-3-one,butyric acid,and isovaleric acid in third-grade Daqu were relatively elevated.The results from partial least squares regression(PLSR)analysis revealed a notable correlation between sensory attrib-utes and aroma compounds across various grades of medium-high temperature Daqu.Research on the variation of volatile compounds in dif-ferent grades of medium-high temperature Daqu can serve as a valuable reference for quantitatively assessing Daqu aroma quality and en-hancing the quality evaluation system.
medium-high temperature Daqucomprehensive two-dimensional gas chromatography time-of-flight mass spectrometry(GC × GC-TOFMS)sensory analysisvolatile compounds characteristics
万方数据
维普
