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
作者： Zheng, Qi 1 ; Tian, Wenhui 1 ; Wang, Shanshan 3 ; Liu, Xiaoli 4 ; Kong, Qiulian 1 ; Yue, Ling 1 ; Yan, Weiqiang 1 ; Zhang, Yi 1 ; Nong, Lang 2 ; Xu, Xiaoyan 3 ; Chen, Zhijun 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, 1000 Jinqi Rd, Shanghai 201403, Peoples R China
2.Shanghai Acad Agr Sci, Shanghai Shuneng Irradiat Technol Co Ltd, 255 Maoyuan Rd, Shanghai 201403, Peoples R China
3.Chinese Acad Sci, Shanghai Inst Plant Physiol & Ecol, Core Facil Ctr, CAS Ctr Excellence Mol Plant Sci, 300 Feng Lin Rd, Shanghai 200032, Peoples R China
4.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Resources, 1800 Lihu Rd, Wuxi, Jiangsu, Peoples R China
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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