TY  - JOUR
T1  - Untargeted and quantitative analyses of amine and phenol compounds in Baijiu via chemical isotope labeling
AU  - Xie, Xiaoyu
AU  - Zheng, Fujian
AU  - Chen, Tiantian
AU  - Liu, Xinyu
AU  - Hu, Chunxiu
AU  - Ma, Ming
AU  - Lu, Xin
AU  - Xu, Guowang
Y1  - 2023///
JO  - Exploration of Foods and Foodomics
VL  - 1
IS  - 2
SP  - 72
EP  - 82
DO  - 10.37349/eff.2023.00007
UR  - https://www.explorationpub.com/Journals/eff/Article/10107
AB  - 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.
ER  -