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2023-01-28Zeitschriftenartikel DOI: 10.18452/26054
Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
dc.contributor.authorGe, Jinfeng
dc.contributor.authorQi, Yulin
dc.contributor.authorYao, Wenrui
dc.contributor.authorYuan, Daohe
dc.contributor.authorHu, Qiaozhuan
dc.contributor.authorMa, Chao
dc.contributor.authorVolmer, Dietrich A.
dc.contributor.authorLiu, Cong-Qiang
dc.contributor.editorLei, Zhentian
dc.date.accessioned2023-02-17T10:02:13Z
dc.date.available2023-02-17T10:02:13Z
dc.date.issued2023-01-28
dc.date.updated2023-02-03T18:33:51Z
dc.identifier.urihttp://edoc.hu-berlin.de/18452/26733
dc.description.abstractSauce-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. The mass spectral parameters resolved by FT-ICR MS of several well-known brands were relatively similar, whereas the greatest variability was observed from an internally supplied brand. This study provides a new perspective on the mass spectrometry characteristics of trace components of sauce-flavor Baijiu and offers a theoretical foundation for further optimization of the gradients in Baijiu.eng
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.sponsorshipNational Natural Science Foundation of China
dc.language.isoengnone
dc.publisherHumboldt-Universität zu Berlin
dc.rights(CC BY 4.0) Attribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectsauce-flavor Baijiueng
dc.subjecttrace componentseng
dc.subjectESI FT-ICR MSeng
dc.subjectmolecular featureseng
dc.subject.ddc540 Chemienone
dc.titleIdentification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
dc.typearticle
dc.identifier.urnurn:nbn:de:kobv:11-110-18452/26733-7
dc.identifier.doihttp://dx.doi.org/10.18452/26054
dc.type.versionpublishedVersionnone
local.edoc.pages12none
local.edoc.type-nameZeitschriftenartikel
local.edoc.container-typeperiodical
local.edoc.container-type-nameZeitschrift
dc.description.versionPeer Reviewed
dc.identifier.eissn1420-3049
dcterms.bibliographicCitation.doi10.3390/molecules28031273
dcterms.bibliographicCitation.journaltitleMolecules
dcterms.bibliographicCitation.volume28
dcterms.bibliographicCitation.issue3
dcterms.bibliographicCitation.articlenumber1064
dcterms.bibliographicCitation.originalpublishernameMDPI
dcterms.bibliographicCitation.originalpublisherplaceBasel
bua.departmentMathematisch-Naturwissenschaftliche Fakultätnone

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