Scholarlink

<p>This study systematically characterized the effects of <i>Thamnolia vermicularis</i> extract on the physicochemical properties, antioxidant capacity, and volatile flavor profiles of three aroma types of Chinese Baijiu using a multi-technique analytical approach. Physicochemical measurements, antioxidant assays, including total phenolic content, DPPH radical scavenging activity, superoxide anion radical scavenging activity, and total reducing power, electronic nose analysis, and gas chromatography–mass spectrometry were applied to evaluate the compositional changes after blending. The results showed that the addition of <i>T. vermicularis</i> extract significantly altered physicochemical indices and enhanced antioxidant capacity, with consistent trends observed across different assays. GC–MS analysis identified 133 volatile compounds, among which 45 compounds exhibited odor activity values greater than 1 and were considered potential aroma-active compounds. Odor activity value analysis indicated that compounds such as 1-octen-3-ol and ethyl esters contributed to sample differentiation. Electronic nose responses combined with multivariate analysis (OPLS-DA) supported exploratory differentiation between base and blended samples. Overall, the integration of multiple analytical techniques provides an effective strategy for characterizing compositional and sensory-related changes in Baijiu, highlighting their applicability in the measurement and differentiation of complex alcoholic beverage systems.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Analytical characterization of antioxidant and volatile flavor changes in three aroma-type baijiu induced by thamnolia vermicularis extract

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月6日

查看全文
  • Linhui Feng,
  • Dandan Zhang,
  • Guo Liu,
  • Yiwei He,
  • Guohua Ju,
  • Cuo Nan,
  • Jicuo De,
  • Guohua Zhang,
  • Baolin Han

摘要

This study systematically characterized the effects of Thamnolia vermicularis extract on the physicochemical properties, antioxidant capacity, and volatile flavor profiles of three aroma types of Chinese Baijiu using a multi-technique analytical approach. Physicochemical measurements, antioxidant assays, including total phenolic content, DPPH radical scavenging activity, superoxide anion radical scavenging activity, and total reducing power, electronic nose analysis, and gas chromatography–mass spectrometry were applied to evaluate the compositional changes after blending. The results showed that the addition of T. vermicularis extract significantly altered physicochemical indices and enhanced antioxidant capacity, with consistent trends observed across different assays. GC–MS analysis identified 133 volatile compounds, among which 45 compounds exhibited odor activity values greater than 1 and were considered potential aroma-active compounds. Odor activity value analysis indicated that compounds such as 1-octen-3-ol and ethyl esters contributed to sample differentiation. Electronic nose responses combined with multivariate analysis (OPLS-DA) supported exploratory differentiation between base and blended samples. Overall, the integration of multiple analytical techniques provides an effective strategy for characterizing compositional and sensory-related changes in Baijiu, highlighting their applicability in the measurement and differentiation of complex alcoholic beverage systems.