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J Agric Food Chem

Title:		Characterization of Qingke Liquor Aroma from Tibet
Author(s):		Qian YL; An Y; Chen S; Qian MC;
Address:		"Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97331 , United States. Department of Crop and Soil Science , Oregon State University , Corvallis , Oregon 97331 , United States. College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , P. R. China. College of Bioengineering , Jiangnan University , Wuxi , Jiangsu 214122 , P. R. China"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20191001
Issue:		50
Page Number:		13870 - 13881
DOI:		10.1021/acs.jafc.9b05849
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Qingke liquor is a very famous Tibetan alcoholic beverage made from 'Qingke', hull-less highland barley, which is exclusively grown in Qinghai-Tibetan Plateau with an average altitude of 4000 m. Qingke liquor made in such an area whose quality or characteristics is a result of its geographic environment, including natural and human culture. In this study, the aroma compounds in two Qingke liquors made from highland barley grown at different elevations (QKH, high elevation, and QKL, low elevation) were compared by aroma extract dilution analysis (AEDA), aroma intensity (Osme), odor activity values (OAVs, ratio of concentration to odor threshold), and aroma recombination. Results revealed ethyl acetate, ethyl 2-methyl propanoate, ethyl butanoate, ethyl 3-methyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, 3-methylbutanal, 3-methyl-1-butanol, 1-octen-3-ol, beta-damascenone, 2,3-butanedione (diacetyl), acetoin, and 2-methoxyphenol (OAV >/= 10) as important aroma active compounds to Qingke liquors. However, QKH had higher OAVs for most of the compounds than that of QKL. An aroma recombination study confirmed the analysis of aroma-active compounds in Qingke liquor, whereas the aroma emission test demonstrated 3-methylbutanal as the key aroma compound for both Qingke liquors"
Keywords:		Adult Alcoholic Beverages/*analysis Female Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry Humans Male Odorants/analysis Smell Tibet Volatile Organic Compounds/*chemistry Q-value Qingke liquor aroma extract dilution analysis odor active va;
Notes:		"MedlineQian, Yanping L An, Yueqi Chen, Shuang Qian, Michael C eng 2019/09/24 J Agric Food Chem. 2019 Dec 18; 67(50):13870-13881. doi: 10.1021/acs.jafc.9b05849. Epub 2019 Oct 1"