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Food Chem

Title:		"Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies"
Author(s):		Wang L; Wu L; Xiang D; Huang H; Han Y; Zhen P; Shi B; Chen S; Xu Y;
Address:		"Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang 032205, China. Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: shuangchen@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230328
Issue:
Page Number:		136027 -
DOI:		10.1016/j.foodchem.2023.136027
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old). Aroma extract dilution analysis revealed 59 odorants, with many long-retained components exhibiting greater flavor dilution values in the aged than the young sample. The analysis of variance of the quantitative data showed significant differences between the young and aged baijiu for 26 compounds. Based on the variations in the content of these compounds, QXX baijiu aged for 0, 5, 15, 20, and 45 years was analyzed and twelve compounds were significantly correlated with aging duration. Finally, eight positively correlated compounds were omitted from the recombinant model, and sotolon, methional, vanillin, dimethyl trisulfide, benzaldehyde, and 3-hydroxy-2-butanone were confirmed to primarily contribute toward the aging aroma of QXX baijiu"
Keywords:		*Odorants/analysis Gas Chromatography-Mass Spectrometry *Volatile Organic Compounds/analysis Indicator Dilution Techniques Plant Extracts Aroma Aroma extract dilution analysis Baijiu aging Odor activity value Omission test;
Notes:		"MedlineWang, Lulu Wu, Lan Xiang, Danhua Huang, Hao Han, Ying Zhen, Pan Shi, Binbin Chen, Shuang Xu, Yan eng England 2023/04/10 Food Chem. 2023 Sep 1; 419:136027. doi: 10.1016/j.foodchem.2023.136027. Epub 2023 Mar 28"