Untargeted and quantitative analyses of amine and phenol compounds in Baijiu via chemical isotope labeling-Reference-Cited by-同舟云学术

Untargeted and quantitative analyses of amine and phenol compounds in Baijiu via chemical isotope labeling

Published:2023-06-30 Issue: Volume: Page:72-82
ISSN:
Container-title:Exploration of Foods and Foodomics
language:
Short-container-title:Explor Foods Foodomics

Author:

Xie Xiaoyu¹,Zheng Fujian¹,Chen Tiantian¹,Liu Xinyu²,Hu Chunxiu²,Ma Ming³,Lu Xin²^ORCID,Xu Guowang²^ORCID

Affiliation:

1. CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, Liaoning, China

2. CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, Liaoning, China; Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, Liaoning, China

3. Key Laboratory of Phytochemical R&D of Hunan Province, Hunan Normal University, Changsha 410081, Hunan, China

Abstract

Aim: The aim of this study is to comprehensively investigate the distribution of amine and phenol compounds in different flavors of Baijiu. Methods: 12C-/13C-dansyl chloride labeling was applied for untargeted and quantitative analyses of amine and phenol compounds in Baijiu. Results: A total of 267 amine/phenol compounds were detected, and 30 of them were confirmed by the standards. 4 of 30 confirmed compounds were newly identified in Baijiu, and 16 ones were related with flavor or biological activity. After statistical analysis, 34 amine/phenol compounds were defined as potential markers for indicating sauce flavor, strong flavor, and light flavor Baijiu. 30 compounds in Baijiu were quantified with high precision, high accuracy, and high sensitivity. Results of the untargeted and quantitative analyses indicated that the number and contents of amine and phenol compounds were generally richest in sauce flavor Baijiu, while lowest in light flavor Baijiu. Conclusions: The results obtained in the research are beneficial for comprehensively understanding the amine and phenol compounds in Baijiu and further provide the basis for the flavor blending of Baijiu.

Publisher

Open Exploration Publishing

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