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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.109922 copy

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to explore the effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu during the ageing stage. Result showed that glycerol and total ester contents of CBN, CB1, CB3 and CB5 were significantly higher than that in BL (P < 0.05), but total acid contents did not change significantly (P > 0.05). Moreover, there was a difference in volatile compounds concentration and OAVs among the Chi-aroma Baijiu samples. With the year of aged pork fat increased, concentrations of esters and aldehydes were increased and then decreased, which reached highest in CB1. CB1 had highest OAVs of medium and long-chain ethyl esters and four aldehydes ((E)-2-nonenal, octanal, (E)-2-decanal, (E)-2-octenal) were the characteristic volatile compounds of Chi-aroma Baijiu during ageing process owing to their OAV > 10. Therefore, CB1 had the highest sensory score, with intense Chi-aroma and pleasant aftertaste. OPLS-DA further effectively distinguish different Chi-aroma Baijiu soaking with different years of aged pork fat, and confirmed 31volatile compounds (especial ethyl esters) were the key volatile compounds responsible for significant differences in Chi-aroma Baijiu. Combined with the results of sensory evaluation, GC-MS and OAVs, one-year aged pork fat was the best to product Chi-aroma Baijiu.

Keywords:
aged pork fat; Chi-aroma Baijiu; ageing process; volatile compounds

Graphical Abstract

NO.	Aroma compound	Concentration ² 2 Concentrations of these compounds in BL, CBN, CB1, CB3 and CB5, respectively. (mg/kg)					Odorous Description ³ 3 Odorous description was obtained according to references Fan et al. (2015b); Fan & Qian (2006); Zhao et al. (2018).
NO.	Aroma compound	BL	CBN	CB1	CB3	CB5
	Alcohols
1	2-methyl-1-propanol	-¹	0.98 ± 0.08 ^a	7.25 ± 0.45^b	-	17.61 ± 0.82^c	frusel
2	2-methyl-1-pentanol	-	-	-	-	3.98 ± 0.46	-
3	1-pentanol	89.81 ± 9.06 ^b	0.11 ± 0.05 ^a	115.61 ± 13.96 ^c	-	-	fruity
4	3-methylbutanol	90.14 ± 13.56^a	-	147.69 ± 15.84^b	85.43 ± 11.46^a	74.36 ± 13.16^a	whiskey, malt
5	1-hexanol	0.56 ± 0.06^ab	0.54 ± 0.04^a	0.65 ± 0.02^c	0.61 ± 0.05^bc	-	green
6	1-octanol	0.91 ± 0.31^a	1.05 ± 0.46^a	1.25 ± 0.38^a	1.17 ± 0.32^a	1.02 ± 0.42^a	fruity
7	α-terpineol	2.40 ± 0.34^b	2.22 ± 1.09^b	1.78 ± 0.51^b	1.29 ± 0.96^ab	0.33 ± 0.15^a	oil
8	Benzenemethanol	1.28 ± 0.07^a	2.77 ± 0.92^a	2.14 ± 1.38^a	2.00 ± 0.56^a	1.63 ± 1.26^a	sweet, ester
9	2-phenylethanol	25.58 ± 0.84^b	27.60 ± 3.62^b	34.38 ± 2.51^c	32.05 ± 1.38^c	13.42 ± 1.06^a	rose
10	3-Phenylpropanol	-	0.18 ± 0.05^a	0.15 ± 0.07^a	-	-	fruity
11	(E)-spathulenol	1.05 ± 0.08	-	-	-	-	-
	Aldehydes
12	Heptanal	-	0.29 ± 0.06^a	1.08 ± 0.03^c	0.59 ± 0.06^b	1.39 ± 0.08^d	fatty
13	Octanal	-	0.91 ± 0.46^ab	2.14 ± 1.24^b	0.74 ± 0.58^ab	1.34 ± 0.56^b	green
14	(E)-2-heptenal	-	1.65 ± 0.75^a	1.67 ± 0.56^a	1.31 ± 0.79^a	1.26 ± 0.82^a	fatty
15	Nonanal		1.09 ± 0.58^ab	4.18 ± 0.94^c	2.09 ± 0.85^b	1.8 ± 0.92^b	Fatty, soapy
16	(E)-2-octenal	0.38 ± 0.06^a	8.34 ± 2.61^c	5.27 ± 1.70^b	4.08 ± 1.89^b	2.57 ± 1.25^ab	sweet
17	(E, E)-2,4-heptadienal	-	0.69 ± 0.28^c	0.34 ± 0.15^b	0.15 ± 0.09^ab	0.08 ± 0.04^ab	green
18	1-ethenyl-3-ethylbenzene	0.09 ± 0.02	-	-	-	-	-
19	(E)-2-decanal	-	0.24 ± 0.09^a	0.52 ± 0.17^ab	0.61 ± 0.36^b	-	fatty
20	Benzaldehyde	7.55 ± 1.48^a	9.05 ± 2.10^ab	13.07 ± 2.42^c	12.07 ± 2.65^bc	8.97 ± 2.25^ab	almond, burnt sugar
21	(E)-2-nonenal	-	0.83 ± 0.16^a	2.11 ± 0.37^c	1.75 ± 0.48^b	-	fatty
22	5-methyl-2-furancarboxaldehyde	0.71 ± 0.24^a	1.59 ± 0.34^b	0.70 ± 0.28^a	0.33 ± 0.16^a	0.59 ± 0.14^a	almond, sweet
23	2-undecenal	-	-	12.37 ± 1.56^c	8.67 ± 1.38^b	3.65 ± 1.34^a	orange
24	3-phenylpropionaldehyde	0.52 ± 0.08	-	-	-	-	honey
25	2,4-decadienal	-	-	1.80 ± 0.11^b	2.52 ± 0.16^c	0.49 ± 0.12^a	oily
26	(E, E)-2,4-decadienal	-	0.82 ± 0.27	-	-	-	green
27	2-phenyl-2-butenal	-	0.64 ± 0.25^a	0.72 ± 0.36^a	0.91 ± 0.24^a	0.50 ± 0.17^a	floral
28	Cinnamaldehyde	1.73 ± 0.68^b	0.69 ± 0.21^a	1.01 ± 0.55^ab	1.09 ± 0.64^ab	0.41 ± 0.15^a	cinnamon
	Ketones
29	2-nonanone	-	-	-	0.16 ± 0.05	-	sweet, fruity
30	3-octen-2-one	-	-	0.37 ± 0.09	-	-	fruity
31	2-decanone	-	-	1.21 ± 0.72^b	0.58 ± 0.15^a	-	fruity
32	3-nonen-2-one	-	0.07 ± 0.04	-	-	-	-
33	α-lonone	6.78 ± 2.74	-	-	-	-	sweet, rose-like
	Esters
34	Ethyl acetate	18.68 ± 1.38^b	17.27 ± 1.25^b	17.07 ± 1.92^b	21.93 ± 1.85^c	2.49 ± 0.85^a	pineapple
35	Ethyl butanoate	-	-	0.16 ± 0.08	-	-	pineapple
36	3-methylbutyl acetate	7.95 ± 1.12^b	2.94 ± 0.96^a	2.89 ± 0.922^a	3.18 ± 0.86^a	-	banana
37	Ethyl pentanoate	-	-	-	1.35 ± 0.73	-	floral
38	Hexyl butyrate	0.17 ± 0.06	-	-	-	-	fruity
39	Ethyl hexanoate	1.91 ± 0.37^a	5.95 ± 1.09^bc	7.27 ± 1.46^c	7.08 ± 1.88^c	4.47 ± 1.52^b	fruity
40	Ethyl hydrogen succinate	-	0.44 ± 0.18^a	0.63 ± 0.24^b	0.49 ± 0.14^a	-	floral
41	Ethyl heptanoate	0.40 ± 0.14^a	2.33 ± 0.53^b	3.50 ± 0.98^b	5.93 ± 0.92^c	3.50 ± 0.94^b	floral
42	Methyl 2,2-dimethoxyacetate	6.36 ± 2.15^a	6.22 ± 2.06^a	9.13 ± 3.52^b	6.07 ± 2.04^a	9.56 ± 3.49^b	fruity
43	Hexyl formate	-	-	-	-	0.87 ± 0.15	rose-like
44	Ethyl octanoate	25.55 ± 3.84^b	18.58 ± 4.49^a	50.92 ± 4.28^d	41.26 ± 4.31^c	23.50 ± 5.17^b	pineapple
45	3-Octenoic acid, ethyl ester	-	-	-	-	0.18 ± 0.05	-
46	Ethyl sorbate	0.25 ± 0.09	-	-	-	-	-
47	Ethyl nonanoate	-	5.92 ± 2.38^a	37.98 ± 4.59^d	24.72 ± 4.68^c	12.35 ± 3.27^b	rose-like
48	Ethyl dl-2-hydroxycaproate	7.10 ± 2.68^a	7.61 ± 2.35^a	8.26 ± 2.57^a	6.08 ± 2.74^a	6.77 ± 2.62^a	floral
49	Isobutyl n-octanoate	-	-	1.31 ± 0.32^b	0.69 ± 0.13^a	-	-
50	Ethyl decanoate	22.23 ± 7.13^a	45.45 ± 7.36^b	147.61 ± 9.72^c	90.02 ± 9.44^c	58.15 ± 7.50^b	ester
51	Ethyl benzoate	61.27 ± 6.24^c	26.0 ± 5.82^a	49.18 ± 5.33^b	47.02 ± 6.92^b	-	honey
52	Diethyl succinate	1.29 ± 0.45^a	3.06 ± 0.86^ab	4.65 ± 1.24^b	3.66 ± 1.08^b	3.09 ± 1.26^ab	fruity
53	Ethyl undecanoate	-	-	0.71 ± 0.26^b	0.30 ± 0.12^a	-	fatty
54	Phenethyl acetate	2.55 ± 0.75^a	1.76 ± 0.81^a	2.51 ± 0.72^a	2.42 ± 0.87^a	1.20 ± 0.79^a	rose/honey
55	Ethyl laurate	1.11 ± 0.26^b	0.17 ± 0.06^a	44.46 ± 2.32^e	31.79 ± 2.46^d	7.90 ± 2.34^c	leaf
56	3-methylbutyl pentadecanoate	-	-	3.68 ± 1.62^c	2.11 ± 1.34^bc	0.55 ± 0.21^a	-
57	Ethyl 3-phenylpropanoate	-	-	1.41 ± 0.58^a	1.30 ± 0.42^a	-	fruity, sweet
58	γ-nonalactone	-	0.23 ± 0.06^ab	0.32 ± 0.09^b	0.19 ± 0.05^a	-	coconut
59	Ethyl myristate	-	4.81 ± 2.08^a	18.36 ± 2.54^d	15.79 ± 3.82^c	9.35 ± 2.68^b	sweet, waxy
60	Diethyl suberate	-	-	0.55 ± 0.16^b	0.34 ± 0.13^a	-	-
61	Ethyl palmitate	0.21 ± 0.94 ^a	5.52 ± 1.27 ^b	19.81 ± 1.94^d	20.13 ± 2.35^d	15.44 ± 1.98^c	-
62	Ethyl 9-hexadecenoate	-	-	19.65 ± 3.24^b	18.05 ± 2.72^b	6.97 ± 3.17^a	honey
63	Ethyl oleate	-	2.87 ± 0.93^a	13.86 ± 2.51^c	15.55 ± 2.86^c	7.30 ± 2.18^b	-
64	Ethyl linoleate	-	-	1.67 ± 0.52^b	2.66 ± 0.63^c	0.50 ± 0.12^a	-
	Acids
65	Octanoic Acid	-	5.34 ± 0.52 ^b	1.26 ± 0.58 ^a	0.88 ± 0.24 ^a	-	cheesy
66	Nonanoic acid	-	0.09 ± 0.07	-	-	-	-
	Alkanes
67	Heneicosane	-	-	-	-	0.05 ± 0.02	-
68	Decane	-	0.12 ± 0.08	-	-	-	-
69	Copaene	-	-	5.14 ± 0.92 ^c	4.04 ± 0.95 ^b	0.79 ± 0.36 ^a	-
70	β-elemene	-	-	9.38 ± 1.32 ^c	3.01 ± 1.25 ^b	1.18 ± 0.96 ^a	spicy, fennel
71	β-caryophyllene	0.19 ± 0.05 ^a	-	2.73 ± 0.83 ^b	2.88 ± 0.95 ^b	-	woody, spice
72	Alloaromadendrene	-	-	9.77 ± 0.32^c	1.43 ± 0.54 ^b	0.66 ± 0.27 ^a	-
73	Hexadecane	-	0.38 ± 0.06	-	-	-	-
74	1-ethenyl-4-methoxybenzene	2.04 ± 0.53	-	-	-	-	-
75	α-muurolene	-	-	2.65 ± 0.31 ^b	1.52 ± 0.36 ^a	-	-
	Furan
76	2-pentylfuran	-	-	2.16 ± 0.23^c	0.73 ± 0.29^a	1.70 ± 0.18^b	sweet, fruit
	Others
77	1,2,4,5-tetramethylbenzene	0.73 ± 0.32	-	-	-	-	-
78	Edulan	0.11 ± 0.06	-	-	-	-	rose
79	(2,2-diethoxyethyl)benzene	0.59 ± 0.26	-	-	-	-	-
80	2,5-di-tert-butylphenol	0.23 ± 0.08	-	-	-	-	-

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