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Food Res Int

Title:		Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter
Author(s):		Zheng J; Zhao D; Peng Z; Yang K; Zhang Q; Zhang Y;
Address:		"Wuliangye Yibin Co. Ltd., Yibin, Sichuan 644007, China; College of Chemical Engineering, Sichuan University, Chengdu 610065, China. Electronic address: zhengwanqi86@163.com. Wuliangye Yibin Co. Ltd., Yibin, Sichuan 644007, China. College of Chemical Engineering, Sichuan University, Chengdu 610065, China"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180731
Issue:
Page Number:		64 - 71
DOI:		10.1016/j.foodres.2018.07.060
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes at the temperature-rise phase (3-day and 7-day) to the nutty and moldy notes at the temperature-fall phase (18-day, 21-day and 27-day). Acetic acid, methional, ethyl acetate, phenylethyl alcohol, ethyl 2-phenylacetate, 4-vinylguaiacol were potential aroma active compounds based on their Osme values. Results of GC quantitative analyses showed that the acids had the highest concentration. The concentration of (E)-2-hexenal, ethyl acetate, isoamyl alcohol, phenylethyl alcohol, 2-n-pentylfuran, acetic acid and lactic acid increased with the fermentation time, presented the highest level in the temperature-rise phase and decreased after this period. The concentration of (E,E)-2,4-hexadienal, 2,6-dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine presented the highest level at the temperature-fall phase. Ethyl 3-methylbutanoate, (E,E)-2,4-hexadienal, (E,E)-2,4-nonadienal, acetic acid and butanoic acid had high odor active values. Results of principal component analysis showed that acetic acid, hexanal, (E)-2-hexenal, lactic acid, isoamyl alcohol, 1-hexanol and 1-octen-3-ol were critical volatile chemicals to distinguish different WBS samples"
Keywords:		*Alcoholic Beverages/analysis/microbiology Fermentation *Fermented Foods/analysis/microbiology Odorants/*analysis Principal Component Analysis Volatile Organic Compounds/*analysis/metabolism Gc/o Oav Sensory property Variation Volatile compound Wuliangye;
Notes:		"MedlineZheng, Jia Zhao, Dong Peng, Zhifu Yang, Kangzhuo Zhang, Qiang Zhang, Yongkui eng Research Support, Non-U.S. Gov't Canada 2018/10/27 Food Res Int. 2018 Dec; 114:64-71. doi: 10.1016/j.foodres.2018.07.060. Epub 2018 Jul 31"