« Previous Abstract"A critical review on VOCs adsorption by different porous materials: Species, mechanisms and modification methods"    Next Abstract"Corrigendum: Development of plant systemic resistance by beneficial rhizobacteria: Recognition, initiation, elicitation and regulation" »

Food Chem

Title:		Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing
Author(s):		Zhu L; Wang X; Song X; Zheng F; Li H; Chen F; Zhang Y; Zhang F;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhengfp@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Department of Food Nutrition and Packaging Sciences, Clemson University, SC 29634, USA. Electronic address: fchen@clemson.edu. Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, China"
Journal Title:		Food Chem
Year:		2020
Volume:		20191123
Issue:
Page Number:		125898 -
DOI:		10.1016/j.foodchem.2019.125898
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alcoholic notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including ethyl esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, ethyl benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the 'fruity' compounds were crucial for maintaining the special aroma profile of an aged sample"
Keywords:		Acetates/analysis Adult Alcoholic Beverages/*analysis Aldehydes/analysis China Female Food Analysis/methods Food Storage Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis Pentanols/analysis Phenylethyl Alcohol/analogs & derivatives/analy;
Notes:		"MedlineZhu, Lin Wang, Xinlei Song, Xuebo Zheng, Fuping Li, Hehe Chen, Feng Zhang, Yuhang Zhang, Fuyan eng England 2019/12/10 Food Chem. 2020 Apr 25; 310:125898. doi: 10.1016/j.foodchem.2019.125898. Epub 2019 Nov 23"