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Food Chem

Title:		Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis
Author(s):		Zhang B; Wang J; Jiang X; Huang M; Liu H; Meng N; Wu J; Zhao D;
Address:		"Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: zhangbing0629@126.com. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: btbuwangjuan@163.com. Beijing Shenzhou Weiye Technology Co., Ltd, Beijing 102400, China. Electronic address: jiangxinye202111@163.com. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: hmqsir@163.com. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: liuhongqin@th.btbu.edu.cn. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: mengn@btbu.edu.cn. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: wujihong12@126.com. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: zdr@btbu.edu.cn"
Journal Title:		Food Chem
Year:		2024
Volume:		20230801
Issue:
Page Number:		137052 -
DOI:		10.1016/j.foodchem.2023.137052
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Huangjiu was a Chinese national alcohol with a unique flavor. The key odorants in Jiujiang Fenggang Huangjiu (JJFG) and their succession regularities during aging were systematically researched by a sensomics analysis approach. The volatiles of JJFG were isolated by solvent-assisted flavor evaporation, 77 odorants were identified using gas chromatography-olfactometry-mass spectrometry combined with odor-specific magnitude estimation. Three aroma recombinants, prepared using odorants with odor activity values >/= 1, all showed good similarities with their corresponding samples (92.1% approximately 97.5%). After omission/addition tests, 7 new key aroma compounds were found in JJFG, including 1-octen-3-one, 1-pentanol, guaiacol, ethyl 2-hydroxy-4-methylpentanoate, 2-phenethyl acetate, ethyl butanoate, and (E,Z)-2,6-nonadienal. Using orthogonal partial least squares-discriminant analysis, 20 compounds with VIP >/= 1 were found to be important indicators during aging of JJFG. Among them, sotolon, 3-methylsulfanylpropanal, et al. increased with aging. The improved solid-phase extraction can effectively quantify sotolon, with a recovery rate of 80.96% approximately 91.75%"
Keywords:		Ethanol/analysis Gas Chromatography-Mass Spectrometry/methods *Odorants/analysis Olfactometry/methods *Volatile Organic Compounds/analysis Aging Jiujiang Fenggang Huangjiu Odorants Sensomics Solvent-assisted flavor evaporation Succession regularities;
Notes:		"MedlineZhang, Bing Wang, Juan Jiang, Xinye Huang, Mingquan Liu, Hongqin Meng, Nan Wu, Jihong Zhao, Dongrui eng Comparative Study England 2023/08/08 Food Chem. 2024 Jan 1; 430:137052. doi: 10.1016/j.foodchem.2023.137052. Epub 2023 Aug 1"