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Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
Food Chem. 2019 Jun 30; 284:100-107.FC

Abstract

Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOF-MS). Sixty-one aroma-active compounds were identified via AEDA. Among them, two compounds with strong roasted aroma showed the highest flavor dilution (FD) factors of 19,683 and 6561. By using pure standards, aroma tests, and GC-MS, the compound with FD = 19683 was identified as benzenemethanethiol, which is reported for the first time in Baijiu. Sixty compounds were quantified by means of internal standard curve method, and 39 of them had odor activity values (OAVs) ≥ 1. Ethyl hexanoate, ethyl octanoate, and dimethyl trisulfide showed the highest OAVs, indicating that they contribute significantly to the aroma of Guojing sesame-flavor Baijiu.

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Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: xyzhehe@126.com.

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. Electronic address: sunjinyuan@btbu.edu.cn.

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

MeSH

Flavoring AgentsFood AnalysisGas Chromatography-Mass SpectrometryIndicator Dilution TechniquesOdorantsOlfactometrySesamumVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30744833

Citation

Li, Hehe, et al. "Characterization of Key Aroma Compounds in Chinese Guojing Sesame-flavor Baijiu By Means of Molecular Sensory Science." Food Chemistry, vol. 284, 2019, pp. 100-107.

Li H, Qin D, Wu Z, et al. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science. Food Chem. 2019;284:100-107.

Li, H., Qin, D., Wu, Z., Sun, B., Sun, X., Huang, M., Sun, J., & Zheng, F. (2019). Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science. Food Chemistry, 284, 100-107. https://doi.org/10.1016/j.foodchem.2019.01.102

Li H, et al. Characterization of Key Aroma Compounds in Chinese Guojing Sesame-flavor Baijiu By Means of Molecular Sensory Science. Food Chem. 2019 Jun 30;284:100-107. PubMed PMID: 30744833.

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

TY - JOUR T1 - Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science. AU - Li,Hehe, AU - Qin,Dan, AU - Wu,Ziyang, AU - Sun,Baoguo, AU - Sun,Xiaotao, AU - Huang,Mingquan, AU - Sun,Jinyuan, AU - Zheng,Fuping, Y1 - 2019/01/23/ PY - 2018/10/27/received PY - 2019/01/09/revised PY - 2019/01/16/accepted PY - 2019/2/13/entrez PY - 2019/2/13/pubmed PY - 2019/4/2/medline KW - 2-Ethyl-6-methylpyrazine (Pub Chem CID: 26332) KW - Aroma extract dilution analysis KW - Baijiu KW - Benzenemethanethiol KW - Benzenemethanethiol (Pub Chem CID: 7509) KW - Dimethyl trisulfide (Pub Chem CID: 19310) KW - Ethyl 2-methylbutanoate (Pub Chem CID: 24020) KW - Ethyl 3-methylbutanoate (Pub Chem CID: 7945) KW - Ethyl 3-phenylpropanoate (Pub Chem CID: 16237) KW - Ethyl butanoate (Pub Chem CID: 7762) KW - Ethyl hexanoate (Pub Chem CID: 31265) KW - Ethyl octanoate (Pub Chem CID: 7799) KW - Ethyl pentanoate (Pub Chem CID: 10882) KW - GC×GC–TOF–MS KW - Gas chromatography–olfactometry KW - Odor activity values SP - 100 EP - 107 JF - Food chemistry JO - Food Chem VL - 284 N2 - Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOF-MS). Sixty-one aroma-active compounds were identified via AEDA. Among them, two compounds with strong roasted aroma showed the highest flavor dilution (FD) factors of 19,683 and 6561. By using pure standards, aroma tests, and GC-MS, the compound with FD = 19683 was identified as benzenemethanethiol, which is reported for the first time in Baijiu. Sixty compounds were quantified by means of internal standard curve method, and 39 of them had odor activity values (OAVs) ≥ 1. Ethyl hexanoate, ethyl octanoate, and dimethyl trisulfide showed the highest OAVs, indicating that they contribute significantly to the aroma of Guojing sesame-flavor Baijiu. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30744833/Characterization_of_key_aroma_compounds_in_Chinese_Guojing_sesame_flavor_Baijiu_by_means_of_molecular_sensory_science_ DB - PRIME DP - Unbound Medicine ER -