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
作者： Dai, Jiahui 1 ; Tang, Wangping 4 ; Wang, Yanan 5 ; Gan, Xin 2 ; Yang, Ling 1 ; Zhang, Jing 3 ; Sun, Yicheng 6 ; Wang, Yijue 6 ; Qin, Hongjian 6 ; Wang, Shiping 1 ;
作者机构： 1.Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Haikou 571100, Peoples R China
2.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China
3.Hainan Acad Agr Sci, Sanya Inst, Sanya 572025, Peoples R China
4.Hainan Dimens Force Med Sci & Technol Dev Co Ltd, Haikou 571100, Peoples R China
5.Beijing Testing Technol Co LTD, China Inspect Div, Beijing 100000, Peoples R China
6.Guodian Zheda Hainan Green Energy Technol Co LTD, Chengmai 571900, Peoples R China
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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