| Title: | Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis |
| Author(s): | Wang J; Yuan C; Gao X; Kang Y; Huang M; Wu J; Liu Y; Zhang J; Li H; Zhang Y; |
| Address: | "Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Shanxi Jinzhen Huangjiu Co., Ltd., Xinzhou, Shanxi 034000, China. Shanxi Jinzhen Huangjiu Co., Ltd., Xinzhou, Shanxi 034000, China. Electronic address: sy20153071323@cau.edu.cn. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: huangmq@th.btbu.edu.cn. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: liuyp@th.btbu.edu.cn. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zhangjinglin@btbu.edu.cn. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn" |
| DOI: | 10.1016/j.foodres.2020.109238 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor analysis. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatography-olfactometry (GC-O) coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) >/= 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that beta-phenylethanol, 3-methylbutanoic acid, ethyl lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, ethyl cinnamate, ethyl 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that ethyl cinnamate and ethyl 3-phenylpropionate played the key roles in the overall aroma of Huangjiu" |
| Keywords: | China Gas Chromatography-Mass Spectrometry *Odorants/analysis Olfactometry *Volatile Organic Compounds/analysis Aroma recombination Gas chromatography-olfactometry (GC-O) Huangjiu Key odorants Omission/addition; |
| Notes: | "MedlineWang, Juan Yuan, Changjiang Gao, Xiulin Kang, Yongliang Huang, Mingquan Wu, Jihong Liu, Yuping Zhang, Jinglin Li, Hehe Zhang, Yuyu eng Research Support, Non-U.S. Gov't Canada 2020/06/11 Food Res Int. 2020 Aug; 134:109238. doi: 10.1016/j.foodres.2020.109238. Epub 2020 Apr 19" |
