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Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
J Agric Food Chem. 2016 Jan 27; 64(3):637-45.JA

Abstract

Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extract dilution analysis (AEDA) on a distillate of volatiles prepared from rum A revealed 40 aroma-active compounds in the flavor dilution (FD) factor range from 8 to 2048. The identification experiments indicated cis-whiskey lactone, vanillin, decanoic acid, and 2- and 3-methylbutanol with the highest FD factors. The AEDA of a distillate prepared from rum B showed only 26 aroma-active compounds in the same FD factor range. Among them, in particular, ethyl butanoate, 1,1-diethoxyethane, ethyl (S)-2-methylbutanoate, and decanoic acid appeared with the highest FD factors. Thirty-seven compounds having at least an FD factor ≥32 in one of the two rums were quantitated using stable isotope dilution assays or enzyme kits (2 compounds). The calculation of odor activity values (OAVs; ratio of concentration to respective odor threshold) indicated ethanol, vanillin, ethyl (S)-2-methylbutanoate, and (E)-β-damascenone with the highest OAVs in rum A, whereas ethanol, 2,3-butanedione, 3-methylbutanal, and ethyl butanoate revealed the highest OAVs in rum B. Most compounds were present in similar concentrations in both rums, but significant differences were determined for vanillin, cis-whiskey lactone, and 4-allyl-2-methoxyphenol (all higher in rum A) and 3-methylbutanal, 2,3-butanedione, and ethyl butanoate (all higher in rum B). Finally, the aromas of both rums were successfully simulated by a recombinate using reference odorants in the same concentrations as they naturally occurred in the spirits.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Franitza L
Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straβe 34, D-85354 Freising, Germany.
Granvogl M
Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straβe 34, D-85354 Freising, Germany.
Schieberle P
Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straβe 34, D-85354 Freising, Germany.

MeSH

Alcoholic BeveragesFlavoring AgentsGas Chromatography-Mass SpectrometryOdorantsVolatile Organic CompoundsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26715051

Citation

Franitza, Laura, et al. "Characterization of the Key Aroma Compounds in Two Commercial Rums By Means of the Sensomics Approach." Journal of Agricultural and Food Chemistry, vol. 64, no. 3, 2016, pp. 637-45.
Franitza L, Granvogl M, Schieberle P. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach. J Agric Food Chem. 2016;64(3):637-45.
Franitza, L., Granvogl, M., & Schieberle, P. (2016). Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach. Journal of Agricultural and Food Chemistry, 64(3), 637-45. https://doi.org/10.1021/acs.jafc.5b05426
Franitza L, Granvogl M, Schieberle P. Characterization of the Key Aroma Compounds in Two Commercial Rums By Means of the Sensomics Approach. J Agric Food Chem. 2016 Jan 27;64(3):637-45. PubMed PMID: 26715051.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach. AU - Franitza,Laura, AU - Granvogl,Michael, AU - Schieberle,Peter, Y1 - 2016/01/13/ PY - 2015/12/31/entrez PY - 2015/12/31/pubmed PY - 2016/8/27/medline KW - aroma extract dilution analysis KW - aroma recombination KW - odor activity value KW - rum KW - stable isotope dilution assay SP - 637 EP - 45 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 3 N2 - Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extract dilution analysis (AEDA) on a distillate of volatiles prepared from rum A revealed 40 aroma-active compounds in the flavor dilution (FD) factor range from 8 to 2048. The identification experiments indicated cis-whiskey lactone, vanillin, decanoic acid, and 2- and 3-methylbutanol with the highest FD factors. The AEDA of a distillate prepared from rum B showed only 26 aroma-active compounds in the same FD factor range. Among them, in particular, ethyl butanoate, 1,1-diethoxyethane, ethyl (S)-2-methylbutanoate, and decanoic acid appeared with the highest FD factors. Thirty-seven compounds having at least an FD factor ≥32 in one of the two rums were quantitated using stable isotope dilution assays or enzyme kits (2 compounds). The calculation of odor activity values (OAVs; ratio of concentration to respective odor threshold) indicated ethanol, vanillin, ethyl (S)-2-methylbutanoate, and (E)-β-damascenone with the highest OAVs in rum A, whereas ethanol, 2,3-butanedione, 3-methylbutanal, and ethyl butanoate revealed the highest OAVs in rum B. Most compounds were present in similar concentrations in both rums, but significant differences were determined for vanillin, cis-whiskey lactone, and 4-allyl-2-methoxyphenol (all higher in rum A) and 3-methylbutanal, 2,3-butanedione, and ethyl butanoate (all higher in rum B). Finally, the aromas of both rums were successfully simulated by a recombinate using reference odorants in the same concentrations as they naturally occurred in the spirits. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26715051/Characterization_of_the_Key_Aroma_Compounds_in_Two_Commercial_Rums_by_Means_of_the_Sensomics_Approach_ DB - PRIME DP - Unbound Medicine ER -