« Previous AbstractEffects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage    Next Abstract"Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation" »

Food Chem

Title:		Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics
Author(s):		Jia W; Fan Z; Du A; Shi L; Ren J;
Address:		"School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China. Electronic address: jiawei@sust.edu.cn. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China"
Journal Title:		Food Chem
Year:		2022
Volume:		20211202
Issue:
Page Number:		131764 -
DOI:		10.1016/j.foodchem.2021.131764
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Honey aroma is a typical sensory characteristic of Feng-flavour Baijiu, which originates from a unique manufacturing process, the formation mechanism of which is unclear. Multivariate analysis combined with foodomics assisted by sensory evaluation was performed to investigate the molecular mechanism of honey aroma formation in Feng-flavour Baijiu during the 17-year ageing process. A total of 1995 compounds was identified, and 47 variables were screened as significant substances according to variable importance in projection and Spearman's rank correlation coefficient (|rho| > 0.7), which corroborated that the long-term interaction between Baijiu and storage containers was the dominant origin of honey aroma. Recombination and omission experiments further validated the important contributions of significant substances, including acids, alcohols, aldehydes and ketones. A typical honey aroma dominated by fruity, floral, sweet and nutty notes was successfully simulated, and nutty notes could be enhanced by amides, whereas amines presented masking effects on fruity and floral aromas"
Keywords:		Gas Chromatography-Mass Spectrometry *Honey Multivariate Analysis Odorants/analysis *Volatile Organic Compounds/analysis Aroma recombination Feng-flavour Baijiu Foodomics Honey aroma Omission experiment UHPLC Q-Orbitrap;
Notes:		"MedlineJia, Wei Fan, Zibian Du, An Shi, Lin Ren, Jinmei eng England 2021/12/11 Food Chem. 2022 Apr 16; 374:131764. doi: 10.1016/j.foodchem.2021.131764. Epub 2021 Dec 2"