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Food Chem

Title:		Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis
Author(s):		Du J; Li Y; Xu J; Huang M; Wang J; Chao J; Wu J; Sun H; Ding H; Ye H;
Address:		"Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Qingdao Langyatai Group Ltd., Qingdao 266500, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: hmqsir@163.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20210223
Issue:
Page Number:		129363 -
DOI:		10.1016/j.foodchem.2021.129363
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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-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"
Keywords:		Alcoholic Beverages/*analysis Food Analysis/*methods Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Olfactometry *Taste Volatile Organic Compounds/analysis Gc-o-ms Jian flavour Baijiu Osme analysis Sensory omics analysis;
Notes:		"MedlineDu, Jingyi Li, Yueming Xu, Jianchun Huang, Mingquan Wang, Juan Chao, Jinfu Wu, Jihong Sun, Huibin Ding, Haimei Ye, Hong eng England 2021/03/07 Food Chem. 2021 Aug 1; 352:129363. doi: 10.1016/j.foodchem.2021.129363. Epub 2021 Feb 23"