« Previous Abstract"Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu"    Next AbstractDiurnal variation in BVOC emission and CO(2) gas exchange from above- and belowground parts of two coniferous species and their responses to elevated O(3) »

Food Res Int

Title:		"Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry"
Author(s):		Yu H; Guo W; Xie T; Ai L; Tian H; Chen C;
Address:		"Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China. Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: chenchen@sit.edu.cn"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210519
Issue:
Page Number:		110421 -
DOI:		10.1016/j.foodres.2021.110421
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alcoholic and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap analysis showed that with the decrease in average ambient temperature, the contents of esters such as diethyl succinate and ethyl butanoate gradually increased, and the contents of alcohols such as phenylethyl alcohol, 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as ethyl butyrate (OAV: 97-151), nonanal (OAV: 189-200), ethyl octanoate (OAV: 859-1134) and ethyl phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, ethyl 3-methylbutyrate, and ethyl 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods"
Keywords:		Gas Chromatography-Mass Spectrometry Ion Mobility Spectrometry Odorants/analysis *Volatile Organic Compounds/analysis *Wine/analysis Ambient temperature conditions Aroma characteristics Gas chromatography-ion mobility spectrometry Traditional Huangjiu;
Notes:		"MedlineYu, Haiyan Guo, Wei Xie, Tong Ai, Lianzhong Tian, Huaixiang Chen, Chen eng Research Support, Non-U.S. Gov't Canada 2021/06/12 Food Res Int. 2021 Jul; 145:110421. doi: 10.1016/j.foodres.2021.110421. Epub 2021 May 19"