| Title: | Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach |
| Author(s): | Sun X; Qian Q; Xiong Y; Xie Q; Yue X; Liu J; Wei S; Yang Q; |
| Address: | "Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 347739489@qq.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 42765@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 236770514@qq.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 1176158142@qq.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 01104@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 58117@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 51095@jingpai.com. Jing Brand Co., Ltd, HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China. Electronic address: 00504@jingpai.com" |
| DOI: | 10.1016/j.foodchem.2022.132452 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The aromatic characteristics of Xiaoqu Baijiu differ noticeably and were investigated using the sensomics approach. Aroma extract dilution analysis revealed more aroma-active compounds in aged Xiaoqu Baijiu than fresh Xiaoqu Baijiu, with 55 compounds identified with flavor dilution (FD) factors of >/=8. Using sensomics, 51 odorants were identified as important aroma compounds in aged Xiaoqu Baijiu. Omission models suggested that 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), vanillin, and 3-(methylthio)propionaldehyde (methional) played critical roles in the overall aroma characteristics of aged Xiaoqu Baijiu. Furthermore, 1,1-dimethoxyethane, 3-methylbutanal, dimethyl trisulfide, ethyl acetate, and ethyl isovalerate also exhibited significant roles in the aroma characteristics of aged Xiaoqu Baijiu. This work may provide a better understanding on Chinese Xiaoqu Baijiu and the changes of aroma compounds during the aging process of liquor" |
| Keywords: | Alcoholic Beverages/analysis China Gas Chromatography-Mass Spectrometry *Odorants/analysis *Volatile Organic Compounds/analysis Aeda Aged Chinese Xiaoqu Baijiu Aroma recombination and omission Oav; |
| Notes: | "MedlineSun, Xizhen Qian, Quanquan Xiong, Yaqing Xie, Qianqian Yue, Xixuan Liu, Jiahuan Wei, Shuxia Yang, Qiang eng England 2022/02/23 Food Chem. 2022 Aug 1; 384:132452. doi: 10.1016/j.foodchem.2022.132452. Epub 2022 Feb 12" |
