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J Agric Food Chem

Title:		Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon
Author(s):		Chen S; Wang D; Xu Y;
Address:		"State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University , Wuxi, Jiangsu, China 214122"
Journal Title:		J Agric Food Chem
Year:		2013
Volume:		20130926
Issue:		40
Page Number:		9712 - 9718
DOI:		10.1021/jf402867m
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The aroma characteristics of sweet-type Chinese rice wine were studied by sensory analysis, aroma extract dilution analysis (AEDA), and quantitative analysis. Sensory evaluation demonstrated that a caramel-like note was the most distinctive characteristic for sweet-type Chinese rice wine. AEDA was carried out on the extract of a typical sweet-type Chinese rice wine sample. Thirty-nine odor-active regions were detected in the sample with a flavor dilution (FD) factor >/=8, and 37 of these were further identified. Among them, sotolon and 2- and 3-methylbutanol showed the highest FD factor of 1024, followed by 2-acetyl-1-pyrroline (tentatively identified), dimethyl trisulfide, 2-phenylethanol, and vanillin with a FD factor of 512. Sotolon was identified as a key aroma compound in Chinese rice wine for the first time. AEDA results indicated that sotolon (caramel-like/seasoning-like) was the potentially key contributor to the caramel-like descriptor of sweet-type Chinese rice wine. The concentration of sotolon in Chinese rice wine was further quantitated by Lichrolut-EN solid-phase extraction coupled with microvial insert large volume injection method. The content of sotolon ranged from 35.93 to 526.17 mug/L, which was above its odor threshold (9 mug/L) for all Chinese rice wine samples. The highest concentration of sotolon was found in the sweet-type Chinese rice wine, which highlighted the important aroma role of sotolon for this particular type of Chinese rice wine"
Keywords:		Adult Calibration Candy/analysis Carbohydrates Female Furans/*analysis Humans Indicator Dilution Techniques Male Middle Aged Odorants/*analysis Oryza/*chemistry Phenylethyl Alcohol Pyrroles/analysis Reproducibility of Results Smell Solid Phase Extraction;
Notes:		"MedlineChen, Shuang Wang, Dong Xu, Yan eng Research Support, Non-U.S. Gov't 2013/09/14 J Agric Food Chem. 2013 Oct 9; 61(40):9712-8. doi: 10.1021/jf402867m. Epub 2013 Sep 26"