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Food Chem

Title:		Sensomics-assisted flavor decoding of coarse cereal Huangjiu
Author(s):		Wang J; Zhang B; Wu Q; Jiang X; Liu H; Wang C; Huang M; Wu J; Zhang J; Yu Y;
Address:		"Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China. College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. Beijing Shenzhou Weiye Technology Co., Ltd, Beijing 100048, China. Beijing Zhonghe Liquor Co., Ltd, Beijing 102400, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: huangmq@th.btbu.edu.cn. College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. Electronic address: yufly225@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220201
Issue:
Page Number:		132296 -
DOI:		10.1016/j.foodchem.2022.132296
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Huangjiu is one of China's national alcoholic beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatography-olfactometry/spectrometry and aroma extract dilution analysis. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression analysis predicted vanillin and beta-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that beta-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, ethyl (E)-3-phenyl-2-propenoate, ethyl 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, gamma-nonalactone, sotolon, beta-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu"
Keywords:		*Edible Grain/chemistry Gas Chromatography-Mass Spectrometry Odorants/analysis Olfactometry *Volatile Organic Compounds/analysis 2-Methyl-3-(methyldisulfanyl)furan Coarse cereal Huangjius Key odorants Sensomics Solvent-assisted flavor evaporation;
Notes:		"MedlineWang, Juan Zhang, Bing Wu, Qiang Jiang, Xinye Liu, Huijie Wang, Chaozhong Huang, Mingquan Wu, Jihong Zhang, Jinglin Yu, Yougui eng England 2022/02/09 Food Chem. 2022 Jul 1; 381:132296. doi: 10.1016/j.foodchem.2022.132296. Epub 2022 Feb 1"