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Research Report | Publishing Language: Chinese | Open Access

Analysis of characteristics and differences of non-volatile components in different Wuliangye series Baijiu based on non-targeted metabonomics

Fanhua KONG1Jingjing LI1Yiran HAO2Jia ZHENG3Jiajia XU1Menglan LIU1Rongrong TIAN2Yajuan CUI1
Beijing Institute of Nutritional Resources Co., Ltd., Beijing 100069, China
School of Biomedicine, Beijing City University, Beijing 100083, China
Wuliangye Yibin Co., Ltd., Yibin 644000, China
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Abstract

The non-volatile components of five series of Baijiu (Wuliangye, Wuliang Chun (mellow), Wuliang Chun (spring), Wuliangtequ and Wuliangtouqu) were studied by non-targeted metabonomics, and their component characteristics and differences were analyzed. The results showed that 317 kinds of non-volatile compounds were detected in five series of Baijiu by liquid chromatography-mass spectrometry, including 296 kinds in Wuliangye, 275 kinds in Wuliang Chun (mellow), 293 kinds in Wuliang Chun (spring), 269 kinds in Wuliangtequ and 282 kinds in Wuliangtouqu. The number and composition of non-volatile compounds were different in the series of Wuliangye Baijiu. Wuliangye contains the most abundant non-volatile compounds, followed by Wuliangchun. The results of principal component analysis (PCA) results showed that Wuliangye and Wuliang Chun (spring) were significantly different from Wuliang Chun (mellow), Wuliangtequ and Wuliangtouqu in the first principal component. According to cluster analysis (CA), Wuliangye and Wuliang Chun (spring) were grouped together, while Wuliang Chun (mellow), Wuliangtequ, and Wuliangtouqu were grouped together. The difference of composition and contents of non-volatile component in different Wuliangye Baijiu was an important factor reflecting the quality of Baijiu, non-targeted metabonomics technology had good application in the analysis and identification of Baijiu characteristic components.

CLC number: S635.3 Article ID: 0254-5071(2025)09-0040-06

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China Brewing
Pages 40-45

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Cite this article:
KONG F, LI J, HAO Y, et al. Analysis of characteristics and differences of non-volatile components in different Wuliangye series Baijiu based on non-targeted metabonomics. China Brewing, 2025, 44(9): 40-45. https://doi.org/10.11882/j.issn.0254-5071.2025.09.007

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Received: 03 January 2025
Revised: 20 April 2025
Published: 25 September 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).