Comprehensive chemical characterization of Alcoholic beverages and discovery of bioactive components regulating alcohol metabolism enzyme activities

Abstract

Baijiu is a traditional Chinese alcoholic beverages with significant dietary and medicinal value, including sauce, strong, light and rice four primary flavors. Baijiu contains an exceptionally complex mixture of volatile and non-volatile compounds that contribute to its diverse flavor profiles and potential biological activities. This study employed HS-SPME-Arrow-GC-MS and UPLC-QTOF-MS to systematically analyze four major Baijiu flavor types. We identified 122 components via GC-MS and characterized 134 compounds via UPLC-QTOF-MS, of which 32 were tentatively characterized for the first time in Baijiu. Non-targeted analysis identified 44 differential components across types, and correlation analysis with key enzymes involved in alcohol metabolism (ADH, ALDH) activation revealed that pyrazines positively correlate with enzyme activity. In vitro experiments confirmed that major pyrazines (e.g., tetramethylpyrazine, trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine) effectively promote the metabolism of ethanol and acetaldehyde. This research enriches the Baijiu component database and provides a theoretical basis for a more scientific evaluation system for its quality and health effects.