Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies

Journal of Agricultural and Food Chemistry
Haiyan FanYan Xu

Abstract

Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published. It is still a confused question which components are the most important in characterizing its unique aroma. A total of 56 odorants were identified in chixiang aroma-type liquor by aroma extract dilution analysis (AEDA), and in different quantitative measurements, 34 aroma compounds were further demonstrated as important odorants according to odor activity values (OAVs). Furthermore, this research suggested that the aroma of chixiang aroma-type finished liquor could be successfully reconstituted by mixing 34 aroma compounds in the concentrations measured. Omission experiments further confirmed (E)-2-nonenal as the key odorant and revealed the significance of (E)-2-octenal and 2-phenylethanol for the overall aroma of chixiang aroma-type liquor. 3-(Methylthio)-1-propanol (methionol), diethyl 1,7-heptanedioate (diethyl pimelate), diethyl 1,8-octanedioate (diethyl suberate), and diethyl 1,9-nonanedioate (diethyl azelate), identified as the characteristic aromas of chixiang aroma-type...Continue Reading

References

Jun 20, 2002·Applied Microbiology and Biotechnology·M M W EtschmannJ Schrader
Mar 20, 2004·Journal of Agricultural and Food Chemistry·Laura CulleréVicente Ferreira
Mar 30, 2006·Journal of Agricultural and Food Chemistry·Wenlai Fan, Michael C Qian
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Nov 14, 2013·Journal of Agricultural and Food Chemistry·Daniel LangosPeter Schieberle
Apr 22, 2014·Journal of Agricultural and Food Chemistry·Christine M MayrI Leigh Francis

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Citations

Aug 2, 2020·Journal of the Science of Food and Agriculture·Daiyue WeiZhenqiang Wu
Nov 16, 2020·Journal of Food Science·Yang WeiJian-Gang Yang
Nov 10, 2020·Journal of Agricultural and Food Chemistry·Jin-Ying RenDong-Guang Xiao
Sep 30, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Mingquan HuangHehe Li

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