Abstract
［Objective］ This study aims to develop liquors with excellent deodorizing and aroma -enhancing abilities.［Methods］ The characteristic fishy substances of chicken gizzards were identified by gas chromatography -ion mobility spectrometry (GC-IMS ) combined with relative odor activity value (ROAV ).The deodorizing and aroma -enhancing effects of three cooking Baijiu products (A,B,and C ) on chicken gizzards were investigated.［Results］ A total of 73 volatile components were detected by GC -IMS,and 13 differential flavor substances were screened as biomarkers based on the VIP values to distinguish between different treatment groups.Additionally,nine fishy and off -flavor components were identified based on ROAV,including butyraldehyde,hexanol -M,2-octanone,and 2-butanone -M.The fingerprint and quantitative analyses of flavor substances demonstrated that the three cooking Baijiu products showed better deodorizing effects than cooking wine.［Conclusion］ Cooking Baijiu A exhibited a strong deodorizing effect and imparted significant amounts of characteristic aroma components such as ethyl esters and terpenes to the chicken gizzards,showing a strong aroma -enhancing effect.
Publication Date
4-3-2025
First Page
208
Last Page
218
DOI
10.13652/j.spjx.1003.5788.2024.80491
Recommended Citation
Xiaohan, JIA; Caihong, SHEN; Qixu, FU; Bin, NI; and Xin, NIE
(2025)
"Deodorizing and aroma-enhancing effects of different cooking Baijiu products on chicken gizzards based on gas chromatography-ion mobility spectrometry,"
Food and Machinery: Vol. 41:
Iss.
1, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2024.80491
Available at:
https://www.ifoodmm.cn/journal/vol41/iss1/26
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