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J Agric Food Chem

Title:		"Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies"
Author(s):		Fan H; Fan W; Xu Y;
Address:		"Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China"
Journal Title:		J Agric Food Chem
Year:		2015
Volume:		20150402
Issue:		14
Page Number:		3660 - 3668
DOI:		10.1021/jf506238f
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published. It is still a confused question which components are the most important in characterizing its unique aroma. A total of 56 odorants were identified in chixiang aroma-type liquor by aroma extract dilution analysis (AEDA), and in different quantitative measurements, 34 aroma compounds were further demonstrated as important odorants according to odor activity values (OAVs). Furthermore, this research suggested that the aroma of chixiang aroma-type finished liquor could be successfully reconstituted by mixing 34 aroma compounds in the concentrations measured. Omission experiments further confirmed (E)-2-nonenal as the key odorant and revealed the significance of (E)-2-octenal and 2-phenylethanol for the overall aroma of chixiang aroma-type liquor. 3-(Methylthio)-1-propanol (methionol), diethyl 1,7-heptanedioate (diethyl pimelate), diethyl 1,8-octanedioate (diethyl suberate), and diethyl 1,9-nonanedioate (diethyl azelate), identified as the characteristic aromas of chixiang aroma-type liquor in 1995, had no effects on aroma based on omission/addition experiments"
Keywords:		"China Chromatography, Gas Flavoring Agents/*chemistry Odorants/*analysis Olfactometry Smell Volatile Organic Compounds/*chemistry Wine/*analysis (E)-2-nonenal Aeda Chinese chixiang aroma-type liquor Oav aroma recombination omission/addition experiments qu;"
Notes:		"MedlineFan, Haiyan Fan, Wenlai Xu, Yan eng Research Support, Non-U.S. Gov't 2015/03/24 J Agric Food Chem. 2015 Apr 15; 63(14):3660-8. doi: 10.1021/jf506238f. Epub 2015 Apr 2"