| Title: | Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages |
| Author(s): | Ye Y; Wang L; Zhan P; Tian H; Liu J; |
| Address: | "College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China; College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an, China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China. Electronic address: zhanping0993@126.com. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China; Shaanxi Provincial Research Center of Functional Food Engineering Technology, Xi'an, China. Electronic address: thl0993@sina.com. Shaanxi Provincial Research Center of Functional Food Engineering Technology, Xi'an, China" |
| DOI: | 10.1016/j.foodchem.2021.130691 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Millet Huangjiu (MHJ), a type of northern Huangjiu with a long history, has attracted considerable attention in China and East Asia for its unique flavor. To elucidate the changing course of aroma components during the fermentation process of MHJ, 15 MHJ samples prepared at different fermentation stages were assessed by gas chromatography-olfactometry (GC-O) and odor activity value (OAV) coupled with multivariate data analysis. A total of 66 volatile compounds were identified, among which 21 odorant active substances were regarded as the main aroma components (OAVs >/= 1). The numbers and contents of esters in MHJs accumulated with the extension of fermentation time. Ethanol, ethyl acetate, phenylethyl alcohol and other 7 aromatic substances are the key flavoring agents in the final fermented MHJ. Orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that 14 volatile compounds (formic acid, ethanol, etc.) are supposed to be the key substances that cause significant differences in MHJ flavor at different fermentation stages" |
| Keywords: | Fermentation Gas Chromatography-Mass Spectrometry Millets *Odorants/analysis *Volatile Organic Compounds/analysis Different fermentation stages Gas chromatography-olfactory (GC-O) Key odorants Millet Huangjiu (MHJ) Orthogonal partial least squares-discrim; |
| Notes: | "MedlineYe, Yuting Wang, Lixia Zhan, Ping Tian, Honglei Liu, Jianshu eng England 2021/08/03 Food Chem. 2022 Jan 1; 366:130691. doi: 10.1016/j.foodchem.2021.130691. Epub 2021 Jul 24" |
