Article ; Online: Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
2021 Volume 352, Page(s) 129363
Abstract: ... Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened ... This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis ...
Abstract | A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass spectrometry (GC-O-MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcohols, acids, especially ethyl hexanoate, γ-nonalactone, and dimethyl trisulfide, were critical to the flavour of LBJF. The basic and commercial liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavour styles. |
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MeSH term(s) | Alcoholic Beverages/analysis ; Food Analysis/methods ; Gas Chromatography-Mass Spectrometry ; Humans ; Odorants/analysis ; Olfactometry ; Taste ; Volatile Organic Compounds/analysis |
Chemical Substances | Volatile Organic Compounds |
Language | English |
Publishing date | 2021-02-23 |
Publishing country | England |
Document type | Journal Article |
ZDB-ID | 243123-3 |
ISSN | 1873-7072 ; 0308-8146 |
ISSN (online) | 1873-7072 |
ISSN | 0308-8146 |
DOI | 10.1016/j.foodchem.2021.129363 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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