Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC-O-MS and the aroma influence of polysaccharide addition using VASE-GC-MS

Wild bitter melon (Momordica charantia L. Var. Abbreviata Ser; WBM) is widely cultivated in East and Southeast Asia. It is made into lujiu with high -quality strong -flavor baijiu and presents a beautiful golden color and harmonious aroma. Lujiu is a type of alcoholic beverage similar to gin. In this study, the aroma profile of wild bitter melon lujiu (WBML) was determined through sensory evaluation, and important aroma -active compounds were identified through liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extraction dilution analysis (AEDA). A total of 42 aroma -active compounds were identified, and 28 of them with FD factor >= 3 were quantified. Sixteen compounds were pivotal aroma contributors, among which ethyl hexanoate, ethyl pentanoate, ethyl butanoate, ethyl octanoate, and acetic acid had the highest OAVs. Moreover, WBM-sourced aroma compounds were found in WBML, including dihydroactinidiolide, (E,E)-2,4-nonadienal, beta-ionone, etc. The extraction parameters of vacuum -assisted sorbent extraction (VASE) were optimized for the first time to analyze lujiu aroma. The effect of homologous polysaccharide addition to the aroma of WBML was explored with VASE-GC-MS. The greasy off -odor was decreased due to the reduction of ethyl octanoate volatility by polysaccharide addition.