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Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
J Agric Food Chem. 2016 Jul 06; 64(26):5367-74.JA

Abstract

Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported many volatile compounds in this Baijiu. The aroma-active compounds from the Baijiu were researched in this paper. A total of 56 odorants were identified in Chinese Zhima aroma-type Baijiu by aroma extract dilution analysis (AEDA). Their odor activity values (OAVs) were determined by different quantitative measurements, and then 26 aroma compounds were further confirmed as important odorants due to their OAVs ≥ 1, and these had higher values, such as ethyl hexanoate (OAV 2691), 3-methylbutanal (2403), ethyl pentanoate (1019), and so on. The overall aroma of Zhima aroma-type Baijiu could be simulated by mixing of the 26 key odorants in their measured concentrations. The similarity of the overall aroma profiles between the recombination model and the commercial sample was judged to be 2.7 out of 3.0 points. Omission experiments further corroborated the importance of methional and ethyl hexanoate for the overall aroma of Chinese Zhima aroma-type Baijiu.

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Authors+Show Affiliations

School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048.

School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048.

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048.

MeSH

AdultChinaGas Chromatography-Mass SpectrometryHumansOdorantsOlfactometryVolatile Organic CompoundsWineYoung Adult

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27263543

Citation

Zheng, Yang, et al. "Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu By Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies." Journal of Agricultural and Food Chemistry, vol. 64, no. 26, 2016, pp. 5367-74.

Zheng Y, Sun B, Zhao M, et al. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. J Agric Food Chem. 2016;64(26):5367-74.

Zheng, Y., Sun, B., Zhao, M., Zheng, F., Huang, M., Sun, J., Sun, X., & Li, H. (2016). Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry, 64(26), 5367-74. https://doi.org/10.1021/acs.jafc.6b01390

Zheng Y, et al. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu By Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. J Agric Food Chem. 2016 Jul 6;64(26):5367-74. PubMed PMID: 27263543.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. AU - Zheng,Yang, AU - Sun,Baoguo, AU - Zhao,Mouming, AU - Zheng,Fuping, AU - Huang,Mingquan, AU - Sun,Jinyuan, AU - Sun,Xiaotao, AU - Li,Hehe, Y1 - 2016/06/24/ PY - 2016/6/7/entrez PY - 2016/6/7/pubmed PY - 2017/4/14/medline KW - AEDA KW - Chinese Zhima aroma-type Baijiu KW - OAV KW - aroma recombination KW - ethyl hexanoate KW - methional KW - omission/addition experiments SP - 5367 EP - 74 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 26 N2 - Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported many volatile compounds in this Baijiu. The aroma-active compounds from the Baijiu were researched in this paper. A total of 56 odorants were identified in Chinese Zhima aroma-type Baijiu by aroma extract dilution analysis (AEDA). Their odor activity values (OAVs) were determined by different quantitative measurements, and then 26 aroma compounds were further confirmed as important odorants due to their OAVs ≥ 1, and these had higher values, such as ethyl hexanoate (OAV 2691), 3-methylbutanal (2403), ethyl pentanoate (1019), and so on. The overall aroma of Zhima aroma-type Baijiu could be simulated by mixing of the 26 key odorants in their measured concentrations. The similarity of the overall aroma profiles between the recombination model and the commercial sample was judged to be 2.7 out of 3.0 points. Omission experiments further corroborated the importance of methional and ethyl hexanoate for the overall aroma of Chinese Zhima aroma-type Baijiu. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27263543/Characterization_of_the_Key_Odorants_in_Chinese_Zhima_Aroma_Type_Baijiu_by_Gas_Chromatography_Olfactometry_Quantitative_Measurements_Aroma_Recombination_and_Omission_Studies_ DB - PRIME DP - Unbound Medicine ER -