Table Info

Table 2.

Quantification result of amine/phenol compounds in different flavor of Baijiu samples (mean ± standard deviation)

No.	Name	Sauce flavor (n = 5)	Strong flavor (n = 4)	Light flavor (n = 6)	P value
1	Serine	35,550.79 ± 888.85	5,858.38 ± 492.57	1,931.11 ± 113.52	0.011^*
2	Threonine	7,891.51 ± 651.03	4,304.49 ± 160.47	2,451.41 ± 197.44	0.827
3	2-Aminoacetic acid	7,017.45 ± 197.09	1,130.18 ± 105.83	946.76 ± 70.37	0.077
4	Alanine	29,084.91 ± 1,022.82	4,458.02 ± 329.44	2,017.54 ± 152.8	0.001^*
5	5-Aminopentanoic acid	1,371.82 ± 94.44	2,950.72 ± 246.08	61.94 ± 3.67	0.002^*
6	2-Aminobutanoic acid	312.92 ± 1.35	32.63 ± 0.62	37.49 ± 0.48	0.104
7	2-(Methylamino)acetic acid	4,350.97 ± 518.89	1,208.32 ± 77.34	1,180.54 ± 90.66	0.001^*
8	Proline	28,889.48 ± 1045.96	8,376.64 ± 646.04	6,764.32 ± 556.85	0.001^*
9	Ile-Val	231.46 ± 19.20	61.41 ± 13.83	NQ	0.001^*
10	Octan-1-amine	2,122.98 ± 95	1,798.9 ± 117.67	1,848.48 ± 125.85	0.609
11	Ornithine	1,612.06 ± 7.96	252.33 ± 0.79	192.88 ± 2.67	0.949
12	Butan-1-amine	45.23 ± 2.87	23.31 ± 1.80	25.44 ± 2.09	0.755
13	Peonol	1,556.96 ± 63.3	5,307.81 ± 357.87	81.88 ± 8.65	0.007^*
14	2-Phenylethylamine	NQ	NQ	NQ	-
15	2-Vanillin	48,982.32 ± 1,194.81	16,045.59 ± 669.61	2,904.81 ± 125.16	0.001^*
16	Syringic aldehyde	334.95 ± 30.64	2,070.11 ± 2,393.69	311.10 ± 12.22	0.372
17	Pentan-1-amine	32.92 ± 12.50	84.34 ± 8.38	48.83 ± 3.02	0.246
18	Tyramine	419.91 ± 18.70	227.67 ± 23.53	195.22 ± 10.48	0.198
19	Coniferaldehyde	190.85 ± 27.57	226.43 ± 34.48	127.57 ± 18.63	0.811
20	4-Hydroxycinnamic Acid	486.88 ± 35.35	3,247.54 ± 269.01	286.03 ± 15.15	0.325
21	Phenol	5.19 ± 0.20	3.57 ± 0.18	3.11 ± 0.18	0.002^*
22	Tyrosine	43,887.19 ± 1,619.57	4,246.4 ± 216.78	2,221.39 ± 109.23	0.024^*
23	Hexan-1-amine	8.6 ± 0.02	8.74 ± 0.13	9.37 ± 0.59	0.441
24	Lysine	18,271.58 ± 483.12	1,539.31 ± 90.61	1,468.75 ± 86.45	0.108
25	4-Allylsyringol	3,722.24 ± 164.46	6,766.26 ± 316.15	413.78 ± 39.03	0.009^*
26	Heptan-1-amine	19.16 ± 1.04	1.45 ± 0.10	4.69 ± 0.32	0.362
27	4-Hydroxybenzaldehyde	10,965.37 ± 16,311.02	4,989.17 ± 0.00	1,054.25 ± 0.00	0.110
28	Octopamine	62.64 ± 14.67	NQ	NQ	0.135
29	4-Ethylphenol	189.72 ± 11.34	18.99 ± 1.49	NQ	0.001^*
30	Dodecan-1-amine	NQ	NQ	NQ	-

^* P < 0.05. NQ: compounds that were not detected or the content was below the LLOQ; -: none. The unit of concentration was ug/L

Supplementary materials

The supplementary material for this article is available at: https://www.explorationpub.com/uploads/Article/file/10107_sup_1.pdf.

Declarations

Author contributions

XX: Conceptualization, Writing—original draft, Methodology, Writing—review & editing. FZ: Methodology, Investigation, Software. TC and X Liu: Investigation, Methodology. CH: Writing—review & editing. MM: Methodology. X Lu: Writing—review & editing, Validation. GX: Investigation, Writing—review & editing, Validation, Funding acquisition.

Conflicts of interest

The authors declare that they have no conflict of interest.

Ethical approval

Not applicable.

Consent to participate

Informed consent to participate in the study was obtained from all participants.

Consent to publication

Informed consent to publication was obtained from relevant participants.

Funding

This work was funded by the Key Foundation from the National Natural Science Foundation of China [21934006], the foundation from the Youth Innovation Promotion Association CAS [2021186], the Innovation program of Science and Research from the DICP [DICP&QIBEBT UN201806]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Availability of data and materials

Not applicable.

Copyright

References

Duan J, Yang S, Li H, Qin D, Shen Y, Li H, et al. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet? LWT. 2022;154:112735. [DOI]

Xu S, Zhang M, Xu B, Liu L, Sun W, Mu D, et al. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei. Food Res Int. 2022;156:111162. [DOI] [PubMed]

Jia W, Fan Z, Du A, Li Y, Zhang R, Shi Q, et al. Recent advances in Baijiu analysis by chromatography based technology–a review. Food Chem. 2020;324:126899. [DOI] [PubMed]

Huo J, Sun B, Zheng F, Sun J, Sun X, Li H, et al. Identification of a tripeptide Arg-Asn-His from Chinese Baijiu and its antioxidant activity. Food Sci. 2018;39:126–33. [DOI]

Chen H, Wu Y, Wang J, Hong J, Tian W, Zhao D, et al. Uncover the flavor code of roasted sesame for sesame flavor Baijiu: advance on the revelation of aroma compounds in sesame flavor Baijiu by means of modern separation technology and molecular sensory evaluation. Foods. 2022;11:998. [DOI] [PubMed] [PMC]

Hong J, Chen L, Zhao D, Sun J. Multivariate analysis on the relationship between radical scavenging activities and phenolic compounds of baijiu and its protective effect against LPS-induced inflammation in THP-1 cells. ASEAN Food J. 2022;29:116–27. [DOI]

Dong W, Shi K, Sun X, Sun B, Zheng F, Sun J, et al. Research progress on the potential chemical contaminants in Chinese Baijiu. J Chin Inst Food Sci Technol. 2018;18:185–94. [DOI]

Zhong JJ, Liao N, Ding T, Ye X, Liu DH. Liquid chromatographic method for toxic biogenic amines in foods using a chaotropic salt. J Chromatogr A. 2015;1406:331–6. [DOI] [PubMed]

Xun SY, Dong R, Peng QR, Feng YY, Yang M, Sun D, et al. Determination of volatile phenols in Maotai-flavor liquors by HPLC-FLD. Food Sci. 2012;33:239–43. [DOI]

10.

Gil RL, Amorim CG, Montenegro MCBSM, Araújo AN. HPLC-potentiometric method for determination of biogenic amines in alcoholic beverages: a reliable approach for food quality control. Food Chem. 2022;372:131288. [DOI] [PubMed]

11.

Wen YZ, Xu Y, Fan WL. [Identification of a variety of biogenic amines by GC-MS method in China’s liquor]. Liquor Making. 2013;40:38–41. Chinese.

12.

Deng X, Lian S, Xie Z, Liao Q, Ye H, Zhang Q. [Cyclic dipeptide compounds in Baijiu]. Liquor-Making Sci & Technol. 2017;279:27–32. Chinese.

13.

Niu Y, Zhao W, Xiao Z, Zhu J, Xiong W, Chen F. Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu. J Sci Food Agric. 2023;103:1784–99. [DOI] [PubMed]

14.

Jia W, Fan Z, Du A, Shi L, Ren J. Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics. Food Chem. 2022;374:131764. [DOI] [PubMed]

15.

Luo X, An M, Cuneo KC, Lubman DM, Li L. High-performance chemical isotope labeling liquid chromatography mass spectrometry for exosome metabolomics. Anal Chem. 2018;90:8314–9. [DOI] [PubMed] [PMC]

16.

Luo X, Li L. Metabolomics of small numbers of cells: profiling of 100, 1000, and 10000 human breast cancer cells. Anal Chem. 2017;89:11664–71. [DOI] [PubMed]

17.

Zhao S, Li L. Chemical derivatization in LC-MS-based metabolomics study. Trends Anal Chem. 2020;131:115988. [DOI]

18.

Luo X, Zhao S, Huan T, Sun D, Friis RMN, Schultz MC, et al. High-performance chemical isotope labeling liquid chromatography mass spectrometry for profiling the metabolomic reprogramming elicited by ammonium limitation in yeast. J Proteome Res. 2016;15:1602–12. [DOI] [PubMed]

19.

Angulo MF, Flores M, Aranda M, Henriquez-Aedo K. Fast and selective method for biogenic amines determination in wines and beers by ultra high-performance liquid chromatography. Food Chem. 2020;309:125689. [DOI] [PubMed]

20.

Zhao S, Li H, Han W, Chan W, Li L. Metabolomic coverage of chemical-group-submetabolome analysis: group classification and four-channel chemical isotope labeling LC-MS. Anal Chem. 2019;91:12108–15. [DOI] [PubMed]

21.

Li L, Li R, Zhou J, Zuniga A, Stanislaus AE, Wu Y, et al. MyCompoundID: using an evidence-based metabolome library for metabolite identification. Anal Chem. 2013;85:3401–8. [DOI] [PubMed]

22.

Lv W, Zeng Z, Zhang Y, Wang Q, Wang L, Zhang Z, et al. Comprehensive metabolite quantitative assay based on alternate metabolomics and lipidomics analyses. Anal Chim Acta. 2022;1215:339979. [DOI] [PubMed]

23.

Yao F, Yi B, Shen C, Tao F, Liu Y, Lin Z, et al. Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. Sci Rep. 2015;5:9553. [DOI] [PubMed] [PMC]

24.

Nimalaratne C, Blackburn J, Lada RR. A comparative physicochemical analysis of maple (Acer saccharum Marsh.) syrup produced in North America with special emphasis on seasonal changes in Nova Scotia maple syrup composition. J Food Compos Anal. 2020;92:103573. [DOI]

25.

Hou L, Xie J, Zhao J, Zhao M, Fan M, Xiao Q, et al. Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems. Food Chem. 2017;232:135–44. [DOI] [PubMed]

26.

Li D, Duan F, Tian Q, Zhong D, Wang X, Jia L. Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup. LWT. 2021;142:110933. [DOI]

27.

Huang Q, Dong K, Wang Q, Huang X, Wang G, An F, et al. Changes in volatile flavor of yak meat during oxidation based on multi-omics. Food Chem. 2022;371:131103. [DOI] [PubMed]

28.

Qiao D, Zhang Z, Wang L, Sheng W, Deng Q, Wang S. In-situ preparation of molecularly imprinted fluorescent sensing test strips for on-site detection of tyramine in vinegar. Microchem J. 2021;160:105638. [DOI]

29.

Bastianello Campagnol PC, dos Santos BA, Terra NN, Pollonio MAR. Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages. Meat Sci. 2012;91:334–8. [DOI] [PubMed]

30.

Larcher R, Puecher C, Rohregger S, Malacarne M, Nicolini G. 4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose. Food Chem. 2012;132:2126–30. [DOI]

31.

Liu Y, Miao Z, Guan W, Sun B. Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings. Molecules. 2012;17:3708–22. [DOI] [PubMed] [PMC]

32.

Parker M, Osidacz P, Baldock GA, Hayasaka Y, Black CA, Pardon KH, et al. Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. J Agric Food Chem. 2012;60:2629–37. [DOI] [PubMed]

33.

Kaur B, Kumar B, Kaur G, Chakraborty D, Kaur K. Application of recombinant Pediococcus acidilactici BD16 (fcs⁺/ech⁺) in malolactic fermentation. Appl Microbiol Biotechnol. 2015;99:3015–28. [DOI]

34.

Ardö Y. Flavour formation by amino acid catabolism. Biotechnol Adv. 2006;24:238–42. [DOI] [PubMed]

35.

Nie YH, Xu Y, Wu Q, Du H. [Analysis on source of Tyrosine and Phenylalanine as precursors of aromatic compounds in Baijiu (Chinese liquor)]. Food Ferment Ind. 2018;44:1–6. Chinese.

36.

Liu X, Li X, Huang Z, Liao X, Shi B. Interaction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution. J Leather Sci Eng. 2021;3:24. [DOI]

37.

Wang G, Song X, Zhu L, Li Q, Zheng F, Geng X, et al. A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids. Food Chem. 2022;374:131641. [DOI]