| Title: | "Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis" |
| Author(s): | Yu H; Guo W; Ai L; Chen C; Tian H; |
| Address: | "Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China. Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: tianhx@sit.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.131227 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To investigate the specific difference in aroma characteristics of Huangjiu (Chinese rice wine) in Shaoxing region fermented with different brewing water, descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC x GC-qMS) and multivariate statistical analysis were employed. The descriptive sensory analysis proved that Huangjiu fermented with Jianhu water had higher overall aroma intensity, and was more prominent in ester, sweet and alcoholic aroma than those fermented with deionized water and Nenjiang water. The results of aroma components analysis by GC x GC-qMS showed that the Huangjiu fermented with Jianhu water had higher concentration of some key aroma compounds, such as ethyl butyrate (OAV: 29-196), isoamyl acetate (OAV: 11-18) and ethyl hexanoate (OAV: 38-47). The multivariate statistical analysis further confirmed that 14 compounds could be used as key markers to distinguish the Huangjiu samples fermented with different brewing water. The correlation network between the volatile compounds in Huangjiu and the inorganic components in water indicated that the ions played an important role in the formation of the difference in aroma characteristics among the samples" |
| Keywords: | Data Analysis Gas Chromatography-Mass Spectrometry *Odorants/analysis Olfactometry *Volatile Organic Compounds/analysis Water Aroma characteristics Brewing water Comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry Huangjiu in Sha; |
| Notes: | "MedlineYu, Haiyan Guo, Wei Ai, Lianzhong Chen, Chen Tian, Huaixiang eng England 2021/10/10 Food Chem. 2022 Mar 15; 372:131227. doi: 10.1016/j.foodchem.2021.131227. Epub 2021 Sep 25" |
