The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

He, Jiang; Chen, Qian; Jia, Xin; Wang, Yan; Huang, Min; Wang, Guangxi; Chen, Hao; Gao, Peng

doi:10.1111/jfpp.17146

Cited by 6 publications

(10 citation statements)

References 35 publications

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“…29 Previous studies have reported that the content of 2,3-butanediol in the d-configuration of baijiu increases with increasing 60 Co-γ irradiation intensity. 11,30 Irradiation also significantly increased the content of acetoin in the spirits.…”

Section: Alcohols and Ketonesmentioning

confidence: 89%

“…Previous studies also found that furfural was not detectable in Nongxiangxing baijiu after irradiation doses ≥ 3 kGy. 11,33 Navel orange characteristic aroma compounds The content of compounds containing the characteristic flavor of navel oranges in the navel orange distilled spirits also changed significantly after irradiation. The content of D-limonene, geraniol and terpinen-4-ol increased.…”

Section: Aldehydesmentioning

confidence: 99%

“…10 Distilled spirits usually undergo complex physical and chemical reactions after 1-5 years of aging, which can reduce the spicy taste of new spirits and result in a better flavor. 11,12 During natural aging, acids and aldehydes in distilled liquor increase, esters and fusels decrease, and other aromatic substances also change. 13 However, this long aging process will increase the cost of production and affect the profit of enterprises.…”

Section: Introductionmentioning

confidence: 99%

“…17 A recent study found that 60 Co-γ irradiation with both low doses (3 and 6 kGy) and high doses (50 and 100 kGy) promoted the production of aldehydes and acids in baijiu and contributed to flavor aging. 11 As a result, the characteristic flavor components of distilled spirits are also changed after irradiation. Aroma affects the quality and consumer acceptance of spirits and is an important characteristic of distilled spirits.…”

Section: Introductionmentioning

confidence: 99%

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Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Qu,

Jia,

et al. 2023

J Sci Food Agric

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BackgroundStudies have found that 60Co‐γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The purpose of this study was to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60Co‐γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus to determine the mechanism of their aging distilled spirits.ResultsThe identification of aroma compounds demonstrated that ethyl hexanoate, D‐limonene, ethyl octanoate, 3‐methyl‐1‐butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except linalool at irradiation of 2‐6 kGy doses. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2‐6 kGy increased the aroma intensity of navel orange distilled spirits, reaching the optimum at 6 kGy. However, the irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor.ConclusionLow doses of 60Co‐γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits.This article is protected by copyright. All rights reserved.

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Section: Alcohols and Ketonesmentioning

confidence: 89%

Section: Aldehydesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Qu,

Jia,

et al. 2023

J Sci Food Agric

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“…will further coordinate and balance, thus enhancing the quality of Baijiu and lowering its pungency. Generally, the aging process of Baijiu is predominantly dark, and the storage time is up to 2–5 years [ 27 , 28 , 29 , 30 ]. In order to shorten the aging time of Baijiu, the distillery has innovated a new aging technique based on practical experience.…”

Section: Introductionmentioning

confidence: 99%

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Chen

Huang

et al. 2023

Foods

Self Cite

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Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L, p < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively, p < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L, p < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p < 0.05, r > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal.

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A two-step framework integrating lasso and Relaxed Lasso for resolving multidimensional collinearity in Chinese baijiu aging research

An,

Wang,

et al. 2024

Heliyon

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The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

Cited by 6 publications

References 35 publications

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

A two-step framework integrating lasso and Relaxed Lasso for resolving multidimensional collinearity in Chinese baijiu aging research

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