| Title: | "Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies" |
| Author(s): | Wang L; Fan S; Yan Y; Yang L; Chen S; Xu Y; |
| Address: | "State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chemical analysis and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction. AEDA, quantitative analysis, and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, methyl 2-methyl-3-furyl disulfide, dimethyl trisulfide, 2-furfurylthiol, methanethiol, dimethyl disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu" |
| Keywords: | Flavoring Agents/*analysis/isolation & purification Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Smell Solid Phase Microextraction Volatile Organic Compounds/analysis/isolation & purification Wine/*analysis Moutai-aroma type Baijiu aroma; |
| Notes: | "MedlineWang, Lulu Fan, Shanshan Yan, Yan Yang, Liang Chen, Shuang Xu, Yan eng Comparative Study 2020/01/21 J Agric Food Chem. 2020 Feb 12; 68(6):1666-1677. doi: 10.1021/acs.jafc.9b07238. Epub 2020 Jan 30" |
