Abstract
［Objective］ To clarify the aging acceleration effect of electron beam irradiation on Luzhou -flavor Baijiu.［Methods］ The effects of 0~8 kGy electron beam irradiation on the aroma and taste of newly produced Luzhou -flavor Baijiu were studied using electronic nose and electronic tongue technologies.Aged Baijiu (1~3 years ) served as a control to analyze the changes in aroma and taste characteristics after treatment with the optimal irradiation dose.［Results］ Principal component analysis (PCA ) of the electronic nose and electronic tongue revealed clear separation of newly produced Luzhou -flavor Baijiu after irradiation with various doses of electron beams,indicating significant differences in aroma and taste profiles.A dose of 2 kGy was identified as the optimal irradiation dose for new Luzhou -flavor Baijiu.During storage,the aroma and taste profiles of the irradiated Baijiu gradually approached those of aged Baijiu.After 75 days of storage,the PCA distribution of the electronic tongue showed overlap between the irradiated Baijiu and the 3-year-old aged Baijiu,indicating similar taste profiles.［Conclusion］ Electron beam irradiation exhibits an aging acceleration effect on Luzhou -flavor Baijiu.
Publication Date
6-13-2025
First Page
36
Last Page
41
DOI
10.13652/j.spjx.1003.5788.2024.80694
Recommended Citation
Qi, ZHENG; Wenhui, TIAN; Ling, YUE; Weiqiang, YAN; Zhijun, CHEN; Yanyan, ZHANG; and Qiulian, KONG
(2025)
"Aging acceleration effect of electron beam irradiation on Luzhou-flavor Baijiu using electronic nose and electronic tongue,"
Food and Machinery: Vol. 41:
Iss.
5, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2024.80694
Available at:
https://www.ifoodmm.cn/journal/vol41/iss5/5
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