Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach

被引：88
作者：
Sun, Xizhen
Qian, Quanquan
Xiong, Yaqing
Xie, Qianqian
Yue, Xixuan
Liu, Jiahuan
Wei, Shuxia
Yang, Qiang
机构：
[1] Jing Brand Co Ltd, Huangshi 435100, Hubei, Peoples R China
[2] Hubei Key Lab Qual & Safety Tradit Chinese Med &, Huangshi 435100, Hubei, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 384卷
关键词：
Aged Chinese Xiaoqu Baijiu; AEDA; OAV; Aroma recombination and omission; GAS CHROMATOGRAPHY-OLFACTOMETRY; EXTRACT DILUTION ANALYSIS; ODOR-ACTIVE COMPOUNDS; QUANTITATIVE MEASUREMENTS; LIQUOR; RECOMBINATION; WINE; 3-HYDROXY-4,5-DIMETHYL-2(5H)-FURANONE; IDENTIFICATION; EVOLUTION;
D O I：
10.1016/j.foodchem.2022.132452
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aromatic characteristics of Xiaoqu Baijiu differ noticeably and were investigated using the sensomics approach. Aroma extract dilution analysis revealed more aroma-active compounds in aged Xiaoqu Baijiu than fresh Xiaoqu Baijiu, with 55 compounds identified with flavor dilution (FD) factors of >= 8. Using sensomics, 51 odorants were identified as important aroma compounds in aged Xiaoqu Baijiu. Omission models suggested that 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), vanillin, and 3-(methylthio)propionaldehyde (methional) played critical roles in the overall aroma characteristics of aged Xiaoqu Baijiu. Furthermore, 1,1-dimethoxyethane, 3-methylbutanal, dimethyl trisulfide, ethyl acetate, and ethyl isovalerate also exhibited significant roles in the aroma characteristics of aged Xiaoqu Baijiu. This work may provide a better understanding on Chinese Xiaoqu Baijiu and the changes of aroma compounds during the aging process of liquor.
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页数：10
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