| Title: | Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis |
| Author(s): | Li M; Zhan P; Wang P; Tian H; Geng J; Wang L; |
| Address: | "College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China. Electronic address: thl0993@sina.com. College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China. Electronic address: gengjingzhang@163.com. College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, Shaanxi, China" |
| DOI: | 10.1016/j.foodchem.2022.134809 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography-mass spectrometry-olfactometry/detection frequency (GC-MS-O/DF), and odor activity values (OAV) analysis. Sensory results showed significant differences existed among different aged Xiecun Huangjius. Totally, 54 compounds in Xiecun Huangjius were identified by GC-MS and further quantified. Of these, 16 were confirmed as key aroma-active compounds with high OAVs and DFs. Partial least squares regression (PLSR) indicated that the old-aged Y9 sample was greatly related to most aroma-active compounds, thus presented the coordinated overall flavor. Together with orthogonal partial least squares-discriminant analysis (OPLS-DA), 4 compounds (diethyl succinate, furfural, nonanal and isoamyl alcohol) were determined as the main markers for classification of the old-aged Y9 and the other-aged samples" |
| Keywords: | *Odorants/analysis *Volatile Organic Compounds/analysis Olfactometry/methods Multivariate Analysis Aroma-active compounds Gas chromatography-mass spectrometry-olfactometry (GC-MS-O) Orthogonal partial least squares-discriminate analysis (OPLS-DA) Sensory; |
| Notes: | "MedlineLi, Min Zhan, Ping Wang, Peng Tian, Honglei Geng, Jingzhang Wang, Lixia eng England 2022/11/12 Food Chem. 2023 Mar 30; 405(Pt A):134809. doi: 10.1016/j.foodchem.2022.134809. Epub 2022 Nov 3" |
