Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry.

ABSTRACT: Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) is one of the most favorable analytical tools to reveal trace molecular components in complex samples. This study analyzed the chemical diversity of several representative sauce-flavor Baijiu using the combination of electrospray ionization (ESI) and FT-ICR MS. The results showed that ESI+ and ESI- exhibited different chemical features characteristic of trace components. Overall, sauce-flavor Baijiu was dominated by CHO class compounds, and the main specific compound types were aliphatic, highly unsaturated with low oxygen, and peptide-like compounds.

SUBMITTER: Ge J 

PROVIDER: S-EPMC9920578 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature