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Food Chem

Title:		Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
Author(s):		Yang Y; Ai L; Mu Z; Liu H; Yan X; Ni L; Zhang H; Xia Y;
Address:		"Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China. Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 200093, People's Republic of China. Shanghai Jinfeng Wine Co., Ltd, Shanghai 200120, People's Republic of China. Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China. Electronic address: dreamup@126.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220208
Issue:
Page Number:		132370 -
DOI:		10.1016/j.foodchem.2022.132370
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component analysis indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the molecular association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via molecular association. In addition, the molecular association significantly promoted the accumulation of flavor compounds with OAV > 1, especially ethyl esters"
Keywords:		China Esters/analysis Gas Chromatography-Mass Spectrometry/methods Odorants/analysis *Volatile Organic Compounds/analysis *Wine/analysis 2-Phenylethyl alcohol (PubChem CID: 6054) Aroma Benzaldehyde (PubChem CID: 240) Chinese rice wine Ethyl hexadecanoate;
Notes:		"MedlineYang, Yijin Ai, Lianzhong Mu, Zhiyong Liu, Haodong Yan, Xin Ni, Li Zhang, Hui Xia, Yongjun eng England 2022/02/21 Food Chem. 2022 Jul 30; 383:132370. doi: 10.1016/j.foodchem.2022.132370. Epub 2022 Feb 8"