| Title: | Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix |
| Author(s): | Hong J; Huang H; Zhao D; Sun J; Huang M; Sun X; Sun B; |
| Address: | "Department of Nutrition and Health, China Agricultural University, Beijing 100193, 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; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, 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; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, 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; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zdrui6789@sina.com" |
| DOI: | 10.1016/j.foodchem.2023.136576 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The strong aroma type of Baijiu is popular with its balanced flavor. However, the flavor characteristics of strong aroma type of Baijiu in different regions have significant diversities. Among them, the key aroma compounds in northern strong aroma type of Baijiu and the factors affecting the aroma profile and flavor quality are still unclear. In this study, a total of 78 aroma compounds were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The quantitative analysis was completed and ethyl hexanoate (1003.24-4506.04 mg/L) was the highest. Aroma profile was successfully simulated by reconstitution, and omission test was applied to investigate the effects of the important aroma compounds on the aroma profile. Additionally, the relationship between expression of aroma compounds and sensory characteristics of samples was illustrated by flavor matrix. The overall aroma profile of northern strong aroma type of Baijiu was formed by the key aroma compounds with different aroma expression" |
| Keywords: | *Odorants/analysis Olfactometry/methods *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry/methods Aroma compounds Flavor Flavor matrix Sensory evaluation northern strong aroma type of Baijiu; |
| Notes: | "MedlineHong, Jiaxin Huang, He Zhao, Dongrui Sun, Jinyuan Huang, Mingquan Sun, Xiaotao Sun, Baoguo eng England 2023/06/16 Food Chem. 2023 Nov 15; 426:136576. doi: 10.1016/j.foodchem.2023.136576. Epub 2023 Jun 7" |
