« Previous Abstract"Ozone pollution in the plate and logistics capital of China: Insight into the formation, source apportionment, and regional transport"    Next AbstractSolid-state composite electrolyte LiI/3-hydroxypropionitrile/SiO2 for dye-sensitized solar cells »

J Agric Food Chem

Title:		Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids
Author(s):		Wang G; Jing S; Song X; Zhu L; Zheng F; Sun B;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China"
Journal Title:		J Agric Food Chem
Year:		2022
Volume:		20211229
Issue:		3
Page Number:		837 - 846
DOI:		10.1021/acs.jafc.1c06791
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Nonvolatile organic acids (NVOAs) associated with the Laobaigan flavor type of Baijiu were analyzed by a derivatization method, and 37 NVOAs were quantified. In addition, 33 odorants were judged to have high flavor dilution factors by application of aroma extract dilution analysis and quantification by gas chromatography coupled with mass spectrometry (GC-MS) and GC combined with quadrupole time-of-flight MS. The quantitative data obtained for the odorants and NVOAs were used to recombine the overall flavor of Baijiu. The odor of the reconstitution of the odor-active volatiles and the NVOAs was more similar to that of the original Baijiu sample than the sample that only contained odor-active volatiles, and the alcoholic and sweety flavor odor characters were reduced, while others, that is, fruity, acidic, floral, jujube and grain, were amplified. It was shown for the first time that NVOAs have effects on the volatiles in Baijiu and might obviously influence the intensity of certain aroma qualities"
Keywords:		Flavoring Agents Gas Chromatography-Mass Spectrometry *Odorants/analysis Taste *Volatile Organic Compounds/analysis Baijiu flavor nonvolatile organic acid reconstruction sensory analysis;
Notes:		"MedlineWang, Guangnan Jing, Si Song, Xuebo Zhu, Lin Zheng, Fuping Sun, Baoguo eng 2021/12/30 J Agric Food Chem. 2022 Jan 26; 70(3):837-846. doi: 10.1021/acs.jafc.1c06791. Epub 2021 Dec 29"