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Food Chem


Title:Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
Author(s):Sun X; Qian Q; Xiong Y; Xie Q; Yue X; Liu J; Wei S; Yang Q;
Address:"Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 347739489@qq.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 42765@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 236770514@qq.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 1176158142@qq.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 01104@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 58117@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 51095@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 00504@jingpai.com"
Journal Title:Food Chem
Year:2022
Volume:20220212
Issue:
Page Number:132452 -
DOI: 10.1016/j.foodchem.2022.132452
ISSN/ISBN:1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:"The aromatic characteristics of Xiaoqu Baijiu differ noticeably and were investigated using the sensomics approach. Aroma extract dilution analysis revealed more aroma-active compounds in aged Xiaoqu Baijiu than fresh Xiaoqu Baijiu, with 55 compounds identified with flavor dilution (FD) factors of >/=8. Using sensomics, 51 odorants were identified as important aroma compounds in aged Xiaoqu Baijiu. Omission models suggested that 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), vanillin, and 3-(methylthio)propionaldehyde (methional) played critical roles in the overall aroma characteristics of aged Xiaoqu Baijiu. Furthermore, 1,1-dimethoxyethane, 3-methylbutanal, dimethyl trisulfide, ethyl acetate, and ethyl isovalerate also exhibited significant roles in the aroma characteristics of aged Xiaoqu Baijiu. This work may provide a better understanding on Chinese Xiaoqu Baijiu and the changes of aroma compounds during the aging process of liquor"
Keywords:Alcoholic Beverages/analysis China Gas Chromatography-Mass Spectrometry *Odorants/analysis *Volatile Organic Compounds/analysis Aeda Aged Chinese Xiaoqu Baijiu Aroma recombination and omission Oav;
Notes:"MedlineSun, Xizhen Qian, Quanquan Xiong, Yaqing Xie, Qianqian Yue, Xixuan Liu, Jiahuan Wei, Shuxia Yang, Qiang eng England 2022/02/23 Food Chem. 2022 Aug 1; 384:132452. doi: 10.1016/j.foodchem.2022.132452. Epub 2022 Feb 12"

 
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