The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS
The origin and grade are the important factors that influence the flavor and price of Qingxiangxing Baijiu (QXB). As the grade increased, sensory differences and geographical differences become more pronounced. The aromas of floral, fruity, and sweet become more noticeable, while the acidity decreas...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010290 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856639203082240 |
|---|---|
| author | Qiao Huang Xianping Qiu Tongwei Guan Jianshen Yu Yichen Mao Yu Li Yuan Rao Hongguang Shang Yanhui Zhao |
| author_facet | Qiao Huang Xianping Qiu Tongwei Guan Jianshen Yu Yichen Mao Yu Li Yuan Rao Hongguang Shang Yanhui Zhao |
| author_sort | Qiao Huang |
| collection | DOAJ |
| description | The origin and grade are the important factors that influence the flavor and price of Qingxiangxing Baijiu (QXB). As the grade increased, sensory differences and geographical differences become more pronounced. The aromas of floral, fruity, and sweet become more noticeable, while the acidity decreased. The different substances among three grades of QXB mainly focused on esters and alcohols. Correlation analysis indicated that the increase in the concentration of ester compounds was one of the reasons for the significant differences in floral, fruity, and sweet fragrances. Because of the higher concentration of acidic compounds in northern QXB, its acidic taste was more pronounced. Meanwhile, the esters and ketones in southern QXB accounted for a higher proportion, which made its floral and fruity fragrance more prominent. PLS-DA was more suitable for the classification of QXB based on grade and region. And the metal elements in QXB could be used for regional identification. |
| format | Article |
| id | doaj-art-116074f7d17d44a3b227cb462f991842 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-116074f7d17d44a3b227cb462f9918422025-02-12T05:32:11ZengElsevierFood Chemistry: X2590-15752025-01-0125102141The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MSQiao Huang0Xianping Qiu1Tongwei Guan2Jianshen Yu3Yichen Mao4Yu Li5Yuan Rao6Hongguang Shang7Yanhui Zhao8College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR ChinaCollege of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China; Sichuan Quanxing Liquor Co., Ltd., Chengdu, 611637, PR ChinaCollege of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China; Corresponding author.Sichuan Quanxing Liquor Co., Ltd., Chengdu, 611637, PR ChinaXinjiang Kaiduhe Liquor Co., Ltd, Hejing 841302, ChinaSichuan Tujiu Liquor Co., Ltd, Nanchong 637919, PR ChinaSichuan Tujiu Liquor Co., Ltd, Nanchong 637919, PR ChinaChengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 610000, PR ChinaSichuan Shuncheng textile Co., Ltd, Nanchong 637005, PR ChinaThe origin and grade are the important factors that influence the flavor and price of Qingxiangxing Baijiu (QXB). As the grade increased, sensory differences and geographical differences become more pronounced. The aromas of floral, fruity, and sweet become more noticeable, while the acidity decreased. The different substances among three grades of QXB mainly focused on esters and alcohols. Correlation analysis indicated that the increase in the concentration of ester compounds was one of the reasons for the significant differences in floral, fruity, and sweet fragrances. Because of the higher concentration of acidic compounds in northern QXB, its acidic taste was more pronounced. Meanwhile, the esters and ketones in southern QXB accounted for a higher proportion, which made its floral and fruity fragrance more prominent. PLS-DA was more suitable for the classification of QXB based on grade and region. And the metal elements in QXB could be used for regional identification.http://www.sciencedirect.com/science/article/pii/S2590157524010290Qingxiangxing BaijiuSensory analysisBaijiu gradesGeographical originMetal ions |
| spellingShingle | Qiao Huang Xianping Qiu Tongwei Guan Jianshen Yu Yichen Mao Yu Li Yuan Rao Hongguang Shang Yanhui Zhao The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS Food Chemistry: X Qingxiangxing Baijiu Sensory analysis Baijiu grades Geographical origin Metal ions |
| title | The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS |
| title_full | The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS |
| title_fullStr | The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS |
| title_full_unstemmed | The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS |
| title_short | The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS |
| title_sort | influence of different geographical origins and grades on the flavor of qingxiangxing baijiu an integrated analysis using descriptive sensory evaluation gc gc ms e nose and icp ms |
| topic | Qingxiangxing Baijiu Sensory analysis Baijiu grades Geographical origin Metal ions |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010290 |
| work_keys_str_mv | AT qiaohuang theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT xianpingqiu theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT tongweiguan theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT jianshenyu theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yichenmao theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yuli theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yuanrao theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT hongguangshang theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yanhuizhao theinfluenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT qiaohuang influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT xianpingqiu influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT tongweiguan influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT jianshenyu influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yichenmao influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yuli influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yuanrao influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT hongguangshang influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms AT yanhuizhao influenceofdifferentgeographicaloriginsandgradesontheflavorofqingxiangxingbaijiuanintegratedanalysisusingdescriptivesensoryevaluationgcgcmsenoseandicpms |