Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics

Wang, Han1,2; Shang, Rui1; Gao, Suying2; Huang, Ancheng1,2; Huang, Honghui3; Li, Wenyang1,2; Guo, Hongwei1,2

2024-07-30

10.1016/j.heliyon.2024.e34396

HELIYON   影响因子和分区

2405-8440

Xijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory profiles. However, its aroma composition is still unclear. In this study, the aroma characteristics of three samples with varying ageing times were examined. Xijiao_SCT, with a short cellar time, exhibited a strong fruity and floral aroma and a less grain-like aroma. Conversely, Xijiao_LCT, which had a long cellar time, had a deep cocoa- and caramel-like aroma. A total of 27 key odorants that greatly influenced the aroma characteristics of Xijiao were identified. Comparative studies were used to identify 12 key odorants that distinguish Xijiao from modern Chinese rice wine (MCRW) and grape wines (GW). Additionally, 13 dominant latent ageing markers differentiated Xijiao_SCT from Xijiao_LCT. Our results suggested that ACRW and MCRW have overlapping but distinct volatile metabolomic profiles, highlighting the characteristics of ACRW during ageing process.

Chinese rice wine (CRW) Biological-ageing-like process Headspace solid-phase microextraction (HS- SPME) Orthogonal partial least squares-discriminant analysis (OPLS-DA) Cocoa and caramel-like aroma

SCI

英语

第一 ; 通讯

National Natural Science Foundation of China["31870254","32230008"] ; Shenzhen Science and Technology Program[JCYJ20170817105503416]

Science & Technology - Other Topics

Multidisciplinary Sciences

WOS:001274693600001

CELL PRESS

Web of Science

1.Southern Univ Sci & Technol SUSTech, Inst Plant & Food Sci, Sch Life Sci, Dept Biol, Shenzhen 518055, Peoples R China
2.Southern Univ Sci & Technol SUSTech, Guangdong Higher Educ Inst, Sch Life Sci, Key Lab Mol Design Plant Cell Factory, Shenzhen 518055, Peoples R China
3.Shenzhen Haohao Biotechnol Co Ltd, Shenzhen 518028, Peoples R China

Wang, Han,Shang, Rui,Gao, Suying,et al. Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics[J]. HELIYON,2024,10(14).

Wang, Han.,Shang, Rui.,Gao, Suying.,Huang, Ancheng.,Huang, Honghui.,...&Guo, Hongwei.(2024).Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics.HELIYON,10(14).

Wang, Han,et al."Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics".HELIYON 10.14(2024).