Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu

文献类型： 外文期刊

第一作者： Zheng, Qi

作者： Zheng, Qi;Tian, Wenhui;Kong, Qiulian;Yue, Ling;Yan, Weiqiang;Zhang, Yi;Chen, Zhijun;Zheng, Qi;Tian, Wenhui;Kong, Qiulian;Yue, Ling;Yan, Weiqiang;Nong, Lang;Chen, Zhijun;Wang, Shanshan;Xu, Xiaoyan;Liu, Xiaoli

作者机构：

关键词： Hydrogen bonding; Ionizing radiation; Strong-flavor baijiu; Volatile compounds; Sensory evaluation

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 27 卷

页码：

收录情况： SCI

摘要： Irradiation has been proven to be an effective method for enhancing baijiu quality and accelerating its aging process. However, differences in irradiation duration and dose rates exist between gamma irradiation (GI) and electron beam irradiation (EBI). Currently, the impact of these two irradiation methods on the quality of baijiu has yet to be investigated. Therefore, this study employed headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), fourier transform infrared (FTIR), and sensory evaluation to analyze the quality differences among SFB samples subjected to various irradiation treatments. The results indicated that changes in volatile organic compounds (VOCs) were more pronounced after EBI. The O-H stretching vibration peak appeared at the lowest field after 2 kGy of GI. The aroma and taste of SFB irradiated at 4 kGy of GI were significantly superior to those of other SFB samples. This work provides a scientific basis for the selection of irradiation methods for baijiu.

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