TY - JOUR T1 - Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. AU - Chen,Shuang, AU - Wang,Chengcheng, AU - Qian,Michael, AU - Li,Zhou, AU - Xu,Yan, Y1 - 2019/04/12/ PY - 2019/3/29/pubmed PY - 2019/7/10/medline PY - 2019/3/29/entrez KW - OAV KW - aged Chinese rice wine KW - aroma recombination and omission KW - cAEDA SP - 4876 EP - 4884 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 67 IS - 17 N2 - The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors of ≥64 were detected in the aged rice wine than in the young rice wine. A total of 43 odorants were further identified and quantitated. The odor activity values (OAVs) revealed 33 aroma compounds with OAVs of ≥1 in young or aged rice wine. Among these aroma compounds with relatively higher OAVs, 3-methylbutanoic acid, 1,1-diethoxyethane, vanillin, 3-methylbutanal, sotolon, benzaldehyde, 4-vinylguaiacol, methional, and 2,3-butanedione showed significant differences between young and aged rice wines. This difference was confirmed through a quantitative analysis of 34 rice wine samples with ages of 0-15 years. Then, the aroma profile of the aged rice wine was successfully simulated through an aroma recombination model. Omission models suggested that sotolon, vanillin, 3-methylbutanal, and benzaldehyde played key roles in the overall aroma of aged rice wine. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/30920213/Characterization_of_the_Key_Aroma_Compounds_in_Aged_Chinese_Rice_Wine_by_Comparative_Aroma_Extract_Dilution_Analysis_Quantitative_Measurements_Aroma_Recombination_and_Omission_Studies_ DB - PRIME DP - Unbound Medicine ER -