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J Agric Food Chem

Title:		"Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies"
Author(s):		Chen S; Wang C; Qian M; Li Z; Xu Y;
Address:		"State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China. Institute of Renhuai Jiang-Flavor Liquor , Renhuai , Guizhou 564500 , People's Republic of China. Department of Food Science & Technology , Oregon State University , Corvallis , Oregon 97331 , United States"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20190412
Issue:		17
Page Number:		4876 - 4884
DOI:		10.1021/acs.jafc.9b01420
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors of >/=64 were detected in the aged rice wine than in the young rice wine. A total of 43 odorants were further identified and quantitated. The odor activity values (OAVs) revealed 33 aroma compounds with OAVs of >/=1 in young or aged rice wine. Among these aroma compounds with relatively higher OAVs, 3-methylbutanoic acid, 1,1-diethoxyethane, vanillin, 3-methylbutanal, sotolon, benzaldehyde, 4-vinylguaiacol, methional, and 2,3-butanedione showed significant differences between young and aged rice wines. This difference was confirmed through a quantitative analysis of 34 rice wine samples with ages of 0-15 years. Then, the aroma profile of the aged rice wine was successfully simulated through an aroma recombination model. Omission models suggested that sotolon, vanillin, 3-methylbutanal, and benzaldehyde played key roles in the overall aroma of aged rice wine"
Keywords:		Flavoring Agents/*chemistry/isolation & purification Gas Chromatography-Mass Spectrometry Humans Odorants/analysis Smell Time Factors Volatile Organic Compounds/*chemistry/isolation & purification Wine/*analysis Oav aged Chinese rice wine aroma recombinat;
Notes:		"MedlineChen, Shuang Wang, Chengcheng Qian, Michael Li, Zhou Xu, Yan eng Comparative Study 2019/03/29 J Agric Food Chem. 2019 May 1; 67(17):4876-4884. doi: 10.1021/acs.jafc.9b01420. Epub 2019 Apr 12"