Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC-MS, GC-IMS, and chemometric methods

文献类型： 外文期刊

第一作者： Dai, Jiahui

作者： Dai, Jiahui;Yang, Ling;Wang, Shiping;Dai, Jiahui;Gan, Xin;Wang, Shiping;Zhang, Jing;Tang, Wangping;Wang, Yanan;Sun, Yicheng;Wang, Yijue;Qin, Hongjian

作者机构：

关键词： Chinese soy sauce aroma type baijiu; E -nose; HS-SPME-GC-MS; GC-IMS; Volatile flavor compound; 60 Co irradiation; aging

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h, 24 h, 36 h, and 48 h, natural aging for five years (5Y) as a contrast. Three analytical platforms, E-nose, HS-SPME-GC-MS, and GC-IMS, were used to comprehensively characterize the aroma profiles. The result shows, distinguished significant aroma differences among groups. A notable acceleration in the accumulation and transformation of certain flavor-active components. Irradiation enhanced various esters, lactones, terpenes and other key volatile compounds. Overall, 60Co irradiation significantly altered Baijiu's key aroma components in a relatively short timeframe, suggesting its viability for accelerated aging. These findings not only provide experimental and theoretical insights for process optimization and scaled-up applications but also offer valuable perspectives for comparative studies and technical advancements in the broader field of rapid spirits aging on the international stage.

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