期刊
METABOLITES
卷 9, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/metabo9010002
关键词
distilled liquor; metabolomics; volatile compounds; HS-SPME-GC-TOFMS; non-volatile compounds; GC-TOFMS
资金
- National Natural Science Foundation of China (NSFC) [31530055, 31501469, 21506074]
- Natural Science Foundation of Jiangsu Province of China [BK20150143]
- National Key RandD RD Program [2016YFD0400503]
- Postgraduate Research and Practice Innovation Program of Jiangsu Province [KYCX17_1418]
Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component analysis and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Ethyl esters, a few benzene derivatives, and alcohols were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alcohol differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chemical composition are proposed. Our results improve our understanding of the chemical components of distilled liquors, which may contribute to more rigorous quality control of alcoholic beverages.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据