Abstract：
:A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model was excellent, with explained variation and predictive capability values of 0.988 and 0.982, respectively. As a result, the model demonstrated its ability to perfectly differentiate all the unknown SAB samples. Twenty-nine potential markers were located by variable importance in projection values, and twenty-four of them were identified and quantitated. Discrimination ability is closely correlated to the characteristic flavor compounds, such as acid, esters, furans, alcohols, sulfides and pyrazine. Most of the marker compounds were less abundant in the SCB samples than in the YHRB samples. The quantitated markers were further processed using hierarchical cluster analysis for targeted analysis, indicating that the markers had great discrimination power to differentiate the SAB samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Song X,Jing S,Zhu L,Ma C,Song T,Wu J,Zhao Q,Zheng F,Zhao M,Chen Fdoi
10.1016/j.foodchem.2019.126098subject
Has Abstractpub_date
2020-06-01 00:00:00pages
126098eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32249-6journal_volume
314pub_type
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