Study On Flavor Anf Drinking Quality Characteristics Of Jiangxiang Baijiu

Chinese Baijiu has a long history and is one of the important carriers of traditional Chinese culture.As one of the four basic xiangxing of baijiu,Jiangxiang baijiu is favored by the majority of consumers for its unique sensory quality.However,the quality control of Jiangxiang baijiu is mainly focused on the sensory dimension and mainly based on experience.With the development of society and people’s higher and higher requirements for quality,not only exist in the sensory description level,more attention is paid to digital interpretation of baijiu quality,drinking quality and its cultural connotation.However,there is a lack of systematic research on the quality evaluation of Jiangxiang baijiu,leading to the phenomenon of confusion in quality standards.Therefore,there is an urgent need to establish a quality expression system for Jiangxiang baijiu to effectively standardize the product quality of Jiangxiang baijiu.Taking DYT Jiangxiang baijiu as the research object,the quality evaluation system of Jiangxiang baijiu was established from the sensory dimension,flavor dimension,process dimension and drinking dimension,providing technical support for the quality standard and quality improvement of Jiangxiang baijiu.（1）Using sensory qualitative description analysis and senesory quantitative description analysis,the flavor wheel of Jiangxiang baijiu was established for the first time,and the sensory quality characteristics of Jiangxiang baijiu represented by DYT in Chishui River basin were quantitatively explained.The results showed that DYT had the characteristics of light yellow and transparent,outstanding Jiangxiang,elegant and exquosite quality,harmonious body,long aftertaste,empty cup and typical style,which was related to its comfortable Jiangxiang,aged flavor,burnt flavor and sour,bitter and soft taste.In addition,the sensory characteristics of different Jiangxiang baijiu were analyzed by principal component analysis.（2）Gas chromatography,ion chromatography were used to analyze the flavors characteristics of Jiangxiang baijiu,.The results showed that the total flavor substance content ranged from 9.5 g/L to 12.0 g/L,esters accounted for the highest 33%～41%,followed by acids and alcohols,accounting for 22～27%,while aldehydes and acetals,furans and ketones accounted for 8%～12%,1%～4%and 0.3%～2%,respectively.Meanwhile,the contents of furans,ketones,polyols and other substances in DYT baijiu were higher than those in other groups,while the proportion of acids was lower than that in other groups.In addition,the sensory characteristics of DYT were influenced by flavors,such as isovaleraldehyde,ethyl oleate,ethyl linoleate,ethyl palmitate,n-propanol,furfural,3-hydroxy-2-butanone,acetone,etc.OAV analysis and Spearman correlation analysis were used for the first time to analyze the characteristic flavor substances of Jiangxiang baijiu.The results showed that the characteristic flavor substances of Jiangxiang baijiu might be isovaleraldehyde,ethyl isovalerate,ethyl butyrate,2,3-butanediol,secondary butanol,n-propanol,1,2-propanediol,ethyl octanoate,ethyl palmitate,acetone,3-hydroxy-2-butanone.（3）Gas chromatography,ion chromatography were used to analyze the variation rules of flavor substances in Dahuijiu of Jiangxiang baijiu The great characteristics of Dahuijiu were as followed:the total flavor substance content was 9.9-14.0 g/L,and esters accounts for 37.5%-49.5%,among which the ethyl acetate and ethyl lactate contents were 1600-3000 mg/L and 1900-3500 mg/L,respectively.The content of lactic acid and the ratio of lactic acid to acetic acid could reach 1700-2300 mg/L and0.88-1.52 mg/L.Alcohols accounted for 10.3%-18.9%.The microbial structure in the rotation of Dahuijiu,and the correlation between physicochemical microorganisms and flavor substances in the jiupei was analyzed through high throughput technology.It was found that the dominant bacteria in Dahuijiu were Ralstonia and unidentified＿Mitochondria.The dominant fungi were Pichia,Issatchenkia and Zygosaccharomyces.In addition,microorganisms with strong correlation between physical and chemical indicators and flavor indicators obtained were Lactobacillus,unidentified＿Mitochondria,Kroppenstedtia,Oceanobacillus,Saccharomyces,Issatchenkia,etc.（4）Based on the evidence-based medicine research strategy of"whole-organ-tissue-cell-molecule",the expression system,covering animal behavior,blood alcohol metabolism,as well as emotional and cogntive factors was established.The comfortable degree for Baijiu drinking of Jiangxiang baijiu were studied and the key flavor substance basis was revealed by multivariate statistical method.The results showed that DYT baijiu had better post-drinking comfort quality.It was found that DYT baijiu,especially DYTG1,extered a good comfort quality of after drinking.2hours after drinking,there was no obvious feeling of hangover,moderate accumulation of alcohol and acetaldehyde,high degree of pleasure and obviously comfort after drinking.The multivariate statistical analysis showed that the factors related to comfortable degree for Baijiu drinking were preliminarily explored,including the total acid,total ester,lactic acid,n-propanol,ethyl acetate,isovaleraldehyde,ethyl isovalerate,2,3-butanediol,ethyl butyrate,acetaldehyde,ethyl caprylate,acetic acid,methanol,acetal,3-hydroxy-2-butanone,etc.（5）The hepatoprotective effect and mechanism based on etramethylpyrazine（TMP）,the functional factor of Jiangxiang baijiu were revealed by cell experiments.The liver injury protection model was builded by inducing LO₂cell with H₂O₂.It was found that the addition of TMP could significantly enhance cell viability and reduce the Reative oxygen species（ROS）level.At the same time,the addition of TMP could up-regulate the levels of SOD m RNA,CAT m RNA,GPX m RNA and GSTP1 m RNA at the transcription level,and increase the enzyme activity level of Superoxide dismutase（SOD）,Catalase（CAT）,Glutathione（GSH）,significantly,while significantly reduce the Malondialdehyde（MDA）level to combat the oxidative stress caused by H₂O2.In addition,TMP promoted nuclear translocation of Nuclear factor E2 related factor 2（Nrf2）and the level of downstreamⅡ-phase antioxidant enzymes NAPD（P）H quinone dehydrogenase 1（NQO1）and Glutamate-Cysteine Ligase Catalytic（GCLC）as well as anti-apoptosis B-cell lymphoma-2（Bcl-2）,while reduced the level of Cleaved caspase-3.Therefore,Nrf2-Keap1 signaling pathway and the apoptosis pathway were regulated to slow down the oxidative stress response and achieve the protective effect on liver cells,which might be one of the potential mechanisms of the protective effect of tetramethylpyrazine.