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Food Chem

Title:		"Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests"
Author(s):		Zhu LX; Zhang MM; Xiang XF; Lan YB; Shi Y; Duan CQ; Zhang RL;
Address:		"Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xinjiang, PR China; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and, Rural Affairs, Beijing, PR China. Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xinjiang, PR China. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and, Rural Affairs, Beijing, PR China. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and, Rural Affairs, Beijing, PR China. Electronic address: lanyibin@cau.edu.cn. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and, Rural Affairs, Beijing, PR China. Electronic address: shiy@cau.edu.cn. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and, Rural Affairs, Beijing, PR China. Electronic address: chqduan@cau.edu.cn. Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xinjiang, PR China. Electronic address: zrl_p@sina.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20210411
Issue:
Page Number:		129781 -
DOI:		10.1016/j.foodchem.2021.129781
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Msalais is produced from local grape juice in southern Xinjiang (China), by concentration and natural fermentation. In the current study, we combined partial least-square regression analysis based on sensory quantitative descriptive and odor active values (OAVs), aroma extract dilution analysis, and aroma recombination and omission tests to delineate the unique aromatic characteristics of traditional Msalais. Msalais has strong dried fruit, fruit jam, and fruity odors, intermediate-strength caramel and baked odors, and weak floral and herbaceous odors, attributed to 24 key aromatic compounds with OAV >/=1 or flavor dilution >/=4. Furaneol, methionol, and 5-methylfurfural greatly contribute to the dried fruit, fruit jam, and caramel odors, respectively. beta-Phenylethyl alcohol mostly contributes to fruit jam odor. beta -Damascenone has a complicated effect on dried fruit, fruit jam, and floral odors. Fruity esters contribute to fruity odor. Floral odor is attributed to terpenes. These findings allow precise improvement of the variable quality of traditional Msalais"
Keywords:		Adult China Female Fermentation Food Analysis/methods/statistics & numerical data Furans/analysis Humans Indicator Dilution Techniques Least-Squares Analysis Male Norisoprenoids/analysis Odorants/analysis *Taste Vitis Volatile Organic Compounds/*analysis;
Notes:		"MedlineZhu, Li-Xia Zhang, Meng-Meng Xiang, Xiao-Feng Lan, Yi-Bing Shi, Ying Duan, Chang-Qing Zhang, Rui-Li eng England 2021/05/31 Food Chem. 2021 Nov 1; 361:129781. doi: 10.1016/j.foodchem.2021.129781. Epub 2021 Apr 11"