Journal of Food Processing and Preservation

Volume 46, Issue 12 e17146

ORIGINAL ARTICLE

The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

Jiang He,

Jiang He

College of Nuclear Technology and Automation Engineering, Chengdu University of Technology, Chengdu, P.R. China

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Qian Chen,

Qian Chen

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Xin Jia,

Xin Jia

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, P.R. China

Search for more papers by this author

Yan Wang,

Yan Wang

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Min Huang,

Min Huang

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

GuangXi Wang,

GuangXi Wang

College of Nuclear Technology and Automation Engineering, Chengdu University of Technology, Chengdu, P.R. China

Search for more papers by this author

Hao Chen,

Hao Chen

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Peng Gao,

Corresponding Author

Peng Gao

[email protected]

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Correspondence

Peng Gao, Irradiation Preservation Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu 610101, P.R. China.

Email: [email protected]

Search for more papers by this author

Jiang He,

Jiang He

College of Nuclear Technology and Automation Engineering, Chengdu University of Technology, Chengdu, P.R. China

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Qian Chen,

Qian Chen

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Xin Jia,

Xin Jia

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, P.R. China

Search for more papers by this author

Yan Wang,

Yan Wang

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Min Huang,

Min Huang

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

GuangXi Wang,

GuangXi Wang

College of Nuclear Technology and Automation Engineering, Chengdu University of Technology, Chengdu, P.R. China

Search for more papers by this author

Hao Chen,

Hao Chen

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Search for more papers by this author

Peng Gao,

Corresponding Author

Peng Gao

[email protected]

Sichuan Institute of Atomic Energy, Chengdu, P.R. China

Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, P.R. China

Correspondence

Peng Gao, Irradiation Preservation Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu 610101, P.R. China.

Email: [email protected]

Search for more papers by this author

First published: 12 September 2022

https://doi.org/10.1111/jfpp.17146

Citations: 13

Share a link

Email
Wechat
Bluesky

Abstract

The purpose of this study was to investigate the changes in the composition of Nongxiangxing baijiu (Chinese liquor) over 5 years of natural aging and under different irradiation doses of ⁶⁰Co. We discuss the differences between the two approaches to aging and provide theoretical support for the feasibility of irradiation aging of baijiu. Low-dose (3 kGy and 6 kGy) and high-dose (50 kGy and 100 kGy) irradiation were used to assess the effect of irradiation on baijiu compounds. The results show that the chemical reaction processes of natural aging and irradiation are similar, and both can promote the production of aldehydes and acids in baijiu, which contribute to the flavor of aging. Specifically, after irradiation at ≥3 kGy, furfural was not detected. The content of ethyl linoleate decreased after irradiation at ≤6 kGy, but it was not detected after irradiation at ≥50 kGy. The electronic nose prediction model showed that the flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years. The application of ⁶⁰Co irradiation in the aging of Nongxiangxing baijiu has significant value.

Novelty impact statement

The chemical reaction processes of natural aging and irradiation are similar, both can promote the production of aldehydes and acids in baijiu.
The flavor of the baijiu after 3 kGy irradiation reached an effect similar to that of natural aging for 1.98 years.
Furfural and ethyl linoleate can be used as potential indicators to determine whether baijiu was irradiated.

Open Research

DATA AVAILABILITY STATEMENT

The date that support the findings of this study are openly available in [repository name e.g., “figshare”] at http://doi.org/[doi], reference number [reference number].

REFERENCES

Ayed, N., Yu, H. L., & Lacroix, M. (1999). Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation. Food Research International, 32, 539–543. https://doi.org/10.1016/S0963-9969(99)00124-6
10.1016/S0963-9969(99)00124-6
CAS Web of Science® Google Scholar
Cao, Y. F., Chen, S. Y., Wei, X., & Le Chen, G. (2021). Investigation on the aroma compounds of strong-aroma-type baijiu in 3 different aging years. Journal of Food Safety and Quality, 12(2), 769–779. https://doi.org/10.19812/j.cnki.jfsq11-5956/ts.2021.02.066
10.19812/j.cnki.jfsq11?5956/ts.2021.02.066
Google Scholar
Chang, A. C. (2003). The effects of gamma irradiation on rice wine maturation. Food Chemistry, 83, 323–327. https://doi.org/10.1016/S0308-8146(03)00050-5
10.1016/S0308-8146(03)00050-5
CAS Web of Science® Google Scholar
Chu, L., & Wang, J. (2016). Degradation of 3-chloro-4-hydroxybenzoic acid in biological treated effluent by gamma irradiation. Radiation Physics and Chemistry, 119(3), 194–199. https://doi.org/10.1016/j.radphyschem.2015.10.016
10.1016/j.radphyschem.2015.10.016
CAS Web of Science® Google Scholar
Chung, I. M., Kim, J. K., Han, J. G., Kong, W. S., Kim, S. Y., Yang, Y. J., An, Y. J., Kwon, C., Chi, H. Y., Yhung Jung, M., & Kim, S. H. (2019). Potential geo-discriminative tools to trace the origins of the dried slices of shiitake (Lentinula edodes) using stable isotope ratios and OPLS-DA. Food Chemistry, 295, 505–513. https://doi.org/10.1016/j.foodchem.2019.05.143
10.1016/j.foodchem.2019.05.143
CAS PubMed Web of Science® Google Scholar
de Villiers, A., Vanhoenacker, G., Majek, P., & Sandra, P. (2004). Determination of anthocyanins in wine by direct injection liquid chromatography–diode array detection–mass spectrometry and classification of wines using discriminant analysis. Journal of Chromatography A, 1054(1–2), 195–204. https://doi.org/10.1016/s0021-9673(04)01291-9
10.1016/S0021-9673(04)01291-9
PubMed Web of Science® Google Scholar
Falguera, V., Forns, M., & Ibarz, A. (2013). UV-vis irradiation: An alternative to reduce SO2 in white wines. LWT - Food Science and Technology, 32(5), 30–32. https://doi.org/10.1016/j.lwt.2012.11.006
10.1016/j.lwt.2012.11.006
Web of Science® Google Scholar
Fan, W. L., & Qian, M. C. (2006). Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography olfactometry. Flavour and Fragrance Journal, 21(2), 333–342. https://doi.org/10.1002/ffj.1621
10.1002/ffj.1621
CAS Web of Science® Google Scholar
Gaspar, E. M., & Santana, J. C. (2019). Gamma irradiation of clove: Level of trapped radicals and effects on bioactive composition. Journal of the Science of Food and Agriculture, 99(4), 1668–1674. https://doi.org/10.1002/jsfa.9351
10.1002/jsfa.9351
CAS PubMed Web of Science® Google Scholar
Guo, S. X., Zhang, X. N., Yao, M. Q., Ma, W. R., Jia, S. R., Li, H., Dong, J. H., & Jiang, X. (2022). Composition analysis of Maotai-flavor baijiu with different processing technologies. Food and Fermentation Industries, 48(1), 241–246. https://doi.org/10.13995/j.cnki.11-1802/ts.027972
10.13995/j.cnki.11?1802/ts.027972
Google Scholar
Heuberger, A. L., Broeckling, C. D., & Prenni, J. E. (2016). Evaluation of non-volatile metabolites in beer stored at high temperature and utility as an accelerated method to predict flavour stability. Food Chemistry, 200(1), 301–307. https://doi.org/10.1016/j.foodchem.2016.01.022
10.1016/j.foodchem.2016.01.022
CAS PubMed Web of Science® Google Scholar
Jia, W., Yunlong, L., An, D., Zibian, F., & Rong, Z. (2020). Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled baijiu by UPLC-orbitrap-MS/MS. Food Chemistry, 315, 126308. https://doi.org/10.1016/j.foodchem.2020.126308
10.1016/j.foodchem.2020.126308
CAS PubMed Web of Science® Google Scholar
Jiang, X. R., Jiang, Y. M., Zhang, J., Cai, F., Zhang, R., & Xu, J. (2021). Research advances in artificial aging technology of baijiu. Science and Technology of Food Industry., 42(17), 389–396. https://doi.org/10.13386/j.issn1002-0306.2020070362
10.13386/j.issn1002?0306.2020070362
Google Scholar
Kang, C. D., Zhang, Y. Y., Zhang, M. Y., Qi, J., Zhao, W., Gu, J., Guo, W., & Li, Y. (2022). Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DA. Food Chemistry, 387, 132932. https://doi.org/10.1016/j.foodchem.2022.132932
10.1016/j.foodchem.2022.132932
CAS PubMed Web of Science® Google Scholar
Li, C. L. (2014). Study on the liquor aging by UHP. Jilin Agricultural University.
Google Scholar
Li, J. M. (2007). Studies and applications on quality change rule during storage of Luzhou-flavor liquor. Liquor Making, 34(4), 110–115.
CAS Google Scholar
Li, Y. B. (2017). Application of GC-MS and LC-MS for screening and identification of different markets in agarwood. Guangzhou University of Chinese Medicine.
Google Scholar
Liu, C. H., Zhu, J. T., & Feng, M. (2019). Irradiation processing and standardization of agricultural products. Jiangsu Phoenix Science and Technology Press.
Google Scholar
Liu, Y., Wei, M., Yang, P., & Yan, Q. (2016). 2016.The effect of 60Co-γ irradiation on the white Spirit. Food Research and Development., 37(8), 37–39. https://doi.org/10.3969/j.issn.1005-6521.2016.15.009
10.3969/j.issn.1005?6521.2016.15.009
Google Scholar
Marting, J. F. G., & Sun, D. W. (2013). Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research. Trends in Food Science & Technology, 33(1), 1–14. https://doi.org/10.1016/j.tifs.2013.06.005
10.1016/j.tifs.2013.06.005
Web of Science® Google Scholar
Oliveira, C. M., Ferreira, A. C. S., De Freitas, V., & Silva, A. M. S. (2011). Oxidation mechanisms occurring in wines. Food Research International, 44, 1115–1126. https://doi.org/10.1016/j.foodres.2011.03.050
10.1016/j.foodres.2011.03.050
CAS Web of Science® Google Scholar
Peinado, R. A., Mauricio, J. C., & Moreno, J. (2004). Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae varcapensis. Food Chemistry, 94, 232–239. https://doi.org/10.1016/j.foodchem.2004.11.010
10.1016/j.foodchem.2004.11.010
Web of Science® Google Scholar
Pu, L. L., Dai, Y. F., Li, D. N., Yao, J., Xu, H., & Qiu, S. (2021). Analysis of volatile components in sauce-flavor baijiu with different ages by electronic nose and GC-MS. China Brewing, 40(7), 171–175. https://doi.org/10.11882/j.issn.0254-5071.2021.07.031
10.11882/j.issn.0254?5071.2021.07.031
Google Scholar
Qin, D., Duan, J., He, F., Li, H., & Sun, B. (2021). Changes of flavor compounds in baijiu aging and research progress on artificial aging technology. Food Science, 42(23), 260–267. https://doi.org/10.7506/spkx1002-6630-20201015-127
10.7506/spkx1002?6630?20201015?127
Google Scholar
Ren, H. B., Wei, R. X., & Zhang, Y. F. (2015). Research of fen liquor aging behaviors during storage time. Journal of Food Safety and Quality, 6(7), 2680–2687. https://doi.org/10.19812/j.cnki.jfsq11-5956/ts.2015.07.053
10.19812/j.cnki.jfsq11?5956/ts.2015.07.053
Google Scholar
Shen, Y. F. (2013). Liquor production technology encyclopedia. China Light Industry Press.
Google Scholar
Song, X., Zhu, L., Wang, X., Zheng, F., Zhao, M., Liu, Y., Li, H., Zhang, F., Zhang, Y., & Chen, F. (2019). Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection. Food Chemistry, 297, 124959. https://doi.org/10.1016/j.foodchem.2019.124959
10.1016/j.foodchem.2019.124959
CAS PubMed Web of Science® Google Scholar
Tao, Y., Sun, D. W., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., Fornal, J., & Jeliński, T. (2012). Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine. Innovative Food Science & Emerg Technologies, 16, 409–416. https://doi.org/10.1016/j.ifset.2012.09.005
10.1016/j.ifset.2012.09.005
CAS Web of Science® Google Scholar
Xu, J., Chen, M., & Liu, X. (2018). Changes in main trace components of different alcoholic crude Chinese spirits during storage. International Journal of Food Engineering, 14(4), 209–220. https://doi.org/10.1515/ijfe-2017-0083
10.1515/ijfe-2017-0083
Web of Science® Google Scholar
Xu, M. L., Yu, Y., Ramaswamy, H. S., & Zhu, M. (2017). Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics. Scientific Reports, 7, 39671. https://doi.org/10.1038/srep39671
10.1038/srep39671
CAS PubMed Web of Science® Google Scholar
Yuan, Q., & Wen, C. K. (2021). Research progress on the variation of flavor substances content during baijiu storage. China Brewing, 40(5), 14–17. https://doi.org/10.11882/j.issn.0254-5071.2021.05.003
10.11882/j.issn.0254?5071.2021.05.003
Google Scholar
Zhang, M. M., Xie, K., Qi, W., & Zhao, L. (2018). Electron-beam irradiation aging of Daqu liquor and Xiaoqu liquor. Journal of Radiation Research and Radiation Processing, 36(5), 0580401. https://doi.org/10.11889/j.1000-3436.2018.rrj.36.050401
10.11889/j.1000?3436.2018.rrj.36.050401
Google Scholar
Zhang, X. J., Meng, L. J., & Lu, Z. M. (2021). Identification of age-markers based on profiling of baijiu volatiles over a two-year maturation period: Case study of Lu-flavor baijiu. LWT-Food Science and Technology, 141, 110913. https://doi.org/10.1016/j.lwt.2021.110913
10.1016/j.lwt.2021.110913
CAS Web of Science® Google Scholar
Zhang, Y. J., Li, L., & Pan, J. L. (2020). Effect of high-energy electron beam irradiation dose on volatile components in baijiu. China Brewing, 39(7), 151–155. https://doi.org/10.11882/j.issn.0254-5071.2020.07.029
10.11882/j.issn.0254?5071.2020.07.029
Google Scholar
Zheng, F., Ma, Y., & Hou, M. (2017). Progress and prospect in aroma components in top six distilled spirits. Journal of Food Science and Technology, 35(2), 1–12. https://doi.org/10.3969/j.issn.2095-6002.2017.02.001
10.3969/j.issn.2095?6002.2017.02.001
Google Scholar
Zheng, X. W., & Han, B. Z. (2016). Baijiu, Chinese liquor: History, classification and manufacture. Journal of Ethnic Foods, 3(1), 19–25. https://doi.org/10.1016/j.jef.2016.03.001
10.1016/j.jef.2016.03.001
Google Scholar
Zhu, T. T. (2018). Change rules of flavoring components in Niulanshan erguotou during the aging process. Liquor-Making Science & Technology, 289(7), 121–123. https://doi.org/10.13746/j.njkj.2018057
10.13746/j.njkj.2018057
Google Scholar

Citing Literature

All articles

The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

Abstract

Novelty impact statement

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

Abstract

Novelty impact statement

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

Related

Information