Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

被引：123
作者：
Niu, Yunwei [1 ]
Yao, Zhengmin [1 ]
Xiao, Qing [2 ]
Xiao, Zuobing [1 ]
Ma, Ning [1 ]
Zhu, Jiancai [1 ]
机构：
[1] Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
[2] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
来源：
FOOD CHEMISTRY | 2017年 / 233卷
基金：
中国国家自然科学基金;
关键词：
Chinese light aroma type liquors; Gas chromatography-olfactometry; Aroma extract dilution analysis; Odor activity value; GC-flame photometric detection; Aroma recombination; GAS CHROMATOGRAPHY-OLFACTOMETRY; ODOR-ACTIVE COMPOUNDS; VOLATILE COMPOUNDS; MASS-SPECTROMETRY; WINES; FERMENTATION; ACETATE;
D O I：
10.1016/j.foodchem.2017.04.103
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aroma profiles of five Chinese light aroma-type liquors were investigated in this study. Gas chromatography-olfactometry (GC-O) and GC-flame photometric detection (FPD) were employed to investigate aroma-active compounds. A total of 80 odorants were identified, including ten sulfur compounds. In addition, aroma-active compounds (FD >= 16) were determined, according to quantitative study and odor activity values (OAVs). Finally 27 key aroma compounds, mainly possessing fruity and floral notes, were successfully used to simulate the aromas of Chinese light aroma-type liquors by dissolving them in 53% (v/v) hydroalcoholic solution in their natural concentrations. Moreover, the correlation between the key aroma compounds, seven sensory attributes and liquor samples was evaluated through partial least-squares regression analysis. (C) 2017 Published by Elsevier Ltd.
引用
收藏
页码：204 / 215
页数：12
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