« Previous Abstract"[Analysis of O(3) Pollution Characteristics, Formation Sensitivity, and Transport Impact in Southern Nanjing]"    Next AbstractCharacterizations of botanical attractant of Halyomorpha halys and selection of relevant deorphanization candidates via computational approach »

J Agric Food Chem

Title:		"Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies"
Author(s):		Zheng Y; Sun B; Zhao M; Zheng F; Huang M; Sun J; Sun X; Li H;
Address:		"School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048"
Journal Title:		J Agric Food Chem
Year:		2016
Volume:		20160624
Issue:		26
Page Number:		5367 - 5374
DOI:		10.1021/acs.jafc.6b01390
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported many volatile compounds in this Baijiu. The aroma-active compounds from the Baijiu were researched in this paper. A total of 56 odorants were identified in Chinese Zhima aroma-type Baijiu by aroma extract dilution analysis (AEDA). Their odor activity values (OAVs) were determined by different quantitative measurements, and then 26 aroma compounds were further confirmed as important odorants due to their OAVs >/= 1, and these had higher values, such as ethyl hexanoate (OAV 2691), 3-methylbutanal (2403), ethyl pentanoate (1019), and so on. The overall aroma of Zhima aroma-type Baijiu could be simulated by mixing of the 26 key odorants in their measured concentrations. The similarity of the overall aroma profiles between the recombination model and the commercial sample was judged to be 2.7 out of 3.0 points. Omission experiments further corroborated the importance of methional and ethyl hexanoate for the overall aroma of Chinese Zhima aroma-type Baijiu"
Keywords:		Adult China Gas Chromatography-Mass Spectrometry/methods Humans Odorants/analysis Olfactometry/methods Volatile Organic Compounds/*analysis Wine/*analysis Young Adult Aeda Chinese Zhima aroma-type Baijiu Oav aroma recombination ethyl hexanoate methional o;
Notes:		"MedlineZheng, Yang Sun, Baoguo Zhao, Mouming Zheng, Fuping Huang, Mingquan Sun, Jinyuan Sun, Xiaotao Li, Hehe eng 2016/06/07 J Agric Food Chem. 2016 Jul 6; 64(26):5367-74. doi: 10.1021/acs.jafc.6b01390. Epub 2016 Jun 24"