| Title: | Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science |
| Author(s): | Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: xyzhehe@126.com. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: sunjinyuan@btbu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2019.01.102 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC?ª+x?ª+GC-TOF-MS). Sixty-one aroma-active compounds were identified via AEDA. Among them, two compounds with strong roasted aroma showed the highest flavor dilution (FD) factors of 19,683 and 6561. By using pure standards, aroma tests, and GC-MS, the compound with FD?ª+=?ª+19683 was identified as benzenemethanethiol, which is reported for the first time in Baijiu. Sixty compounds were quantified by means of internal standard curve method, and 39 of them had odor activity values (OAVs)?ª+>/=?ª+1. Ethyl hexanoate, ethyl octanoate, and dimethyl trisulfide showed the highest OAVs, indicating that they contribute significantly to the aroma of Guojing sesame-flavor Baijiu" |
| Keywords: | Flavoring Agents/*chemistry *Food Analysis Gas Chromatography-Mass Spectrometry/methods Indicator Dilution Techniques Odorants/*analysis Olfactometry/methods *Sesamum Volatile Organic Compounds/chemistry 2-Ethyl-6-methylpyrazine (Pub Chem CID: 26332) Arom; |
| Notes: | "MedlineLi, Hehe Qin, Dan Wu, Ziyang Sun, Baoguo Sun, Xiaotao Huang, Mingquan Sun, Jinyuan Zheng, Fuping eng England 2019/02/13 Food Chem. 2019 Jun 30; 284:100-107. doi: 10.1016/j.foodchem.2019.01.102. Epub 2019 Jan 23" |
