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Food Chem

Title:		Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches
Author(s):		Wang J; Ming Y; Li Y; Huang M; Luo S; Li H; Li H; Wu J; Sun X; Luo X;
Address:		"Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: huangmq@th.btbu.edu.cn. Inner Mongolia Taibus Banner Grassland Brewing Co. Ltd., Xilin Gol League 027000, China. Electronic address: lihuifeng_cyw@163.com. Chinese Center for Disease Control and Prevention, Beijing 102206, China"
Journal Title:		Food Chem
Year:		2021
Volume:		20210109
Issue:
Page Number:		129028 -
DOI:		10.1016/j.foodchem.2021.129028
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Caoyuanwang Baijiu (CYW), a mild-flavor style Baijiu (MSB), is popular in northern China. However, there is a lack of studies reporting its aroma-active components. The aroma compounds of five CYW samples were analyzed using gas chromatography-olfactory-mass spectrometry coupled with aroma extraction dilution analysis. Fifty-five aroma-active compounds were identified in CYW, of which 27 had odor activity values >/= 1. Reconstituted models successfully simulated the aroma profiles of CYW. The omission tests elucidated that beta-damascenone, dimethyl trisulfide, ethyl pentanoate, butanoic acid, ethyl acetate, 3-methylbutanal, ethyl lactate, hexanoic acid, gamma-nonalactone, 3-hydroxy-2-butanone, ethyl butanoate, 1-propanol, 4-(ethoxymethyl)-2-methoxy-phenol, and vanillin were key odorants in CYW. The addition test confirmed the significant influence of dimethyl trisulfide on Chen-aroma note. Nine key odorants were identified as the differential quality-markers, and 85.71% key odorants were predicted using the partial least square regression (PLSR) analysis, indicating the applicability of PLSR in selecting the target compounds for omission tests"
Keywords:		Adult Alcoholic Beverages/*analysis China Female *Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis *Olfactometry Volatile Organic Compounds/*analysis Young Adult Caoyuanwang Baijiu Gas chromatography-olfactory-mass spectrometry Key odor;
Notes:		"MedlineWang, Juan Ming, Yuezhang Li, Youming Huang, Mingquan Luo, Siqi Li, Huifeng Li, Hehe Wu, Jihong Sun, Xiaotao Luo, Xuelian eng England 2021/01/28 Food Chem. 2021 Jun 15; 347:129028. doi: 10.1016/j.foodchem.2021.129028. Epub 2021 Jan 9"