Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

被引：84

作者：

Du, Jingyi ^{[1
]}

Li, Yueming ^{[2
]}

Xu, Jianchun ^{[2
]}

Huang, Mingquan ^{[1
]}

Wang, Juan ^{[1
]}

Chao, Jinfu ^{[2
]}

Wu, Jihong ^{[1
]}

Sun, Huibin ^{[2
]}

Ding, Haimei ^{[2
]}

Ye, Hong ^{[1
]}

机构：

[1] Beijing Technol & Business Univ BTBU, China Light Ind, Key Lab Brewing Mol Engn, Beijing 100048, Peoples R China

[2] Qingdao Langyatai Grp Ltd, Qingdao 266500, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 352卷

基金：

中国国家自然科学基金;

关键词：

Jian flavour Baijiu; GC-O-MS; Osme analysis; Sensory omics analysis; GAS CHROMATOGRAPHY-OLFACTOMETRY; SOLID-PHASE MICROEXTRACTION; AROMA COMPOUNDS; QUANTITATIVE MEASUREMENTS; MASS-SPECTROMETRY; DILUTION ANALYSIS; CHINESE LIQUOR; SPME; RECOMBINATION; IDENTIFICATION;

D O I：

10.1016/j.foodchem.2021.129363

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass spectrometry (GC-O-MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcohols, acids, especially ethyl hexanoate, gamma psi psi-nonalactone, and dimethyl trisulfide, were critical to the flavour of LBJF. The basic and commercial liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavour styles.

引用

页数：13

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