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Food Chem

Title:		"Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination"
Author(s):		Niu Y; Yao Z; Xiao Q; Xiao Z; Ma N; Zhu J;
Address:		"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: niuge211@sina.com"
Journal Title:		Food Chem
Year:		2017
Volume:		20170419
Issue:
Page Number:		204 - 215
DOI:		10.1016/j.foodchem.2017.04.103
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aroma profiles of five Chinese light aroma-type liquors were investigated in this study. Gas chromatography-olfactometry (GC-O) and GC-flame photometric detection (FPD) were employed to investigate aroma-active compounds. A total of 80 odorants were identified, including ten sulfur compounds. In addition, aroma-active compounds (FD>/=16) were determined, according to quantitative study and odor activity values (OAVs). Finally 27 key aroma compounds, mainly possessing fruity and floral notes, were successfully used to simulate the aromas of Chinese light aroma-type liquors by dissolving them in 53% (v/v) hydroalcoholic solution in their natural concentrations. Moreover, the correlation between the key aroma compounds, seven sensory attributes and liquor samples was evaluated through partial least-squares regression analysis"
Keywords:		"Alcoholic Beverages *Chromatography, Gas Odorants Olfactometry Recombination, Genetic Volatile Organic Compounds Aroma extract dilution analysis Aroma recombination Chinese light aroma type liquors GC-flame photometric detection Gas chromatography-olfacto;"
Notes:		"MedlineNiu, Yunwei Yao, Zhengmin Xiao, Qing Xiao, Zuobing Ma, Ning Zhu, Jiancai eng England 2017/05/23 Food Chem. 2017 Oct 15; 233:204-215. doi: 10.1016/j.foodchem.2017.04.103. Epub 2017 Apr 19"