Analysis of Pyrazines in Baijiu and Their Perceptual Interactions with Esters
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Abstract:
Eighteen pyrazines in 12 aromatic Baijiu were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with multivariable statistical analysis,, and the perceptual interactions among trimethylpyrazine and ethyl acetate, ethyl butyrate, ethyl hexanoate, and ethyl lactate were investigated using the S-curve method, Feller's additive model, odor activity value (OAV) method, and σ-τ model. The LC-MS/MS method showed good linear relationships within the detection ranges (R2≥0.995), with the limits of detection being 0.69~43.47 μg/L, the limits of quantification being 2.10~95.21 μg/L, the intra-day precision ≤ 4.71%, the inter-day precision ≤ 4.11%, and the spiking recoveries being 82.22%~103.71%. Sauce-flavor baijiu samples had the highest total contents of pyrazines (10 411.71~32 628.30 μg/L), followed by Jian-flavor baijiu, Sesame-flavor baijiu, and Dong-flavor baijiu. Tetramethylpyrazine and trimethylpyrazine were the two kinds of pyrazines with the highest contents in baijiu. The orthogonal partial least squares discriminant analysis (OPLS-DA) model could roughly classify the 12 flavor baijiu, and the variable importance in the projection (VIP) analysis allowed 9 key differential pyrazines to be screened out, with 2-methylpyrazine having the highest VIP value (1.33). The results of perceptual interactions showed that there was an additive or synergistic effect between trimethylpyrazine and ethyl acetate, ethyl butyrate or ethyl hexanoate, with a masking effect occurring between trimethylpyrazine and ethyl lactate. This study can provide a theoretical reference for regulating flavor quality of baijiu.
