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Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
J Agric Food Chem. 2015 Apr 15; 63(14):3660-8.JA

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 liquor in 1995, had no effects on aroma based on omission/addition experiments.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Fan H
Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Fan W
Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Xu Y
Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.

MeSH

ChinaChromatography, GasFlavoring AgentsOdorantsOlfactometrySmellVolatile Organic CompoundsWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25797496

Citation

Fan, Haiyan, et al. "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, vol. 63, no. 14, 2015, pp. 3660-8.
Fan H, Fan W, Xu Y. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies. J Agric Food Chem. 2015;63(14):3660-8.
Fan, H., Fan, W., & Xu, Y. (2015). 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, 63(14), 3660-8. https://doi.org/10.1021/jf506238f
Fan H, Fan W, Xu Y. Characterization of Key Odorants in Chinese Chixiang Aroma-type Liquor By Gas Chromatography-olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. J Agric Food Chem. 2015 Apr 15;63(14):3660-8. PubMed PMID: 25797496.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies. AU - Fan,Haiyan, AU - Fan,Wenlai, AU - Xu,Yan, Y1 - 2015/04/02/ PY - 2015/3/24/entrez PY - 2015/3/24/pubmed PY - 2015/12/15/medline KW - (E)-2-nonenal KW - AEDA KW - Chinese chixiang aroma-type liquor KW - OAV KW - aroma recombination KW - omission/addition experiments KW - quantitative measurements SP - 3660 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 14 N2 - 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 liquor in 1995, had no effects on aroma based on omission/addition experiments. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25797496/Characterization_of_key_odorants_in_Chinese_chixiang_aroma_type_liquor_by_gas_chromatography_olfactometry_quantitative_measurements_aroma_recombination_and_omission_studies_ DB - PRIME DP - Unbound Medicine ER -
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