Title: | Characterization of 3-Methylindole as a Source of a 'Mud'-like Off-Odor in Strong-Aroma Types of Base Baijiu |
Author(s): | Dong W; Shi K; Liu M; Shen C; Li A; Sun X; Zhao M; Sun J; Li H; Zheng F; Huang M; |
Address: | "College of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , P. R. China. Luzhou Laojiao Co. Ltd. , Luzhou , Sichuan 646000 , P. R. China. Anhui Gujing Distillery Co. Ltd. , Bozhou 236000 , Anhui China" |
ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
Abstract: | "The 'mud'-like off-odor, which is an odor reminiscent of musty and strong animal fecal odors, affects the quality classification of the strong-aroma types of baijiu (SAB), but little is known about which compounds are responsible for this aroma, except for certain phenolic compounds. However, not all mud-like off-odor expressions in SAB can be attributed to those phenolic compounds. In this work, volatile compounds in pit mud and SAB samples were isolated by headspace solid-phase microextraction and liquid-liquid extraction. An odoriferous zone was detected by GC-MS/olfactometer and GC-MS and was attributed to 3-methylindole rather than ethyl oleate on the basis of their odor characteristics, MS data, and retention indices. Combined with the detection threshold of 3-methylindole determined by a three-alternative forced-choice (6.09 mug/L) procedure, odor activity values in the tested base SAB were from 1 to 23. Sensory studies and the prepared heat map highlighted the contribution of this compound to the odor characteristics for the first time" |
Keywords: | Adult Female Gas Chromatography-Mass Spectrometry Humans Male Odorants/analysis Olfactometry Skatole/*analysis/isolation & purification Smell Solid Phase Microextraction Volatile Organic Compounds/*chemistry/isolation & purification Wine/*analysis Young A; |
Notes: | "MedlineDong, Wei Shi, Ke Liu, Miao Shen, Caihong Li, Anjun Sun, Xiaotao Zhao, Mouming Sun, Jinyuan Li, Hehe Zheng, Fuping Huang, Mingquan eng 2018/11/06 J Agric Food Chem. 2018 Dec 5; 66(48):12765-12772. doi: 10.1021/acs.jafc.8b04734. Epub 2018 Nov 9" |