Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
Food Chem. 2020 Apr 25; 310:125898.FC

Abstract

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alcoholic notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including ethyl esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, ethyl benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the "fruity" compounds were crucial for maintaining the special aroma profile of an aged sample.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Zhu L

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Wang X

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Department of Food Nutrition and Packaging Sciences, Clemson University, SC 29634, USA. Electronic address: fchen@clemson.edu.

Zhang Y

Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, China.

Zhang F

Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, China.

MeSH

AcetatesAdultAlcoholic BeveragesAldehydesChinaFemaleFood AnalysisFood StorageGas Chromatography-Mass SpectrometryHumansMaleOdorantsPentanolsPhenylethyl AlcoholSmellSolid Phase MicroextractionTime FactorsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31816535

Citation

Zhu, Lin, et al. "Evolution of the Key Odorants and Aroma Profiles in Traditional Laowuzeng Baijiu During Its One-year Ageing." Food Chemistry, vol. 310, 2020, p. 125898.

Zhu L, Wang X, Song X, et al. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. Food Chem. 2020;310:125898.

Zhu, L., Wang, X., Song, X., Zheng, F., Li, H., Chen, F., Zhang, Y., & Zhang, F. (2020). Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. Food Chemistry, 310, 125898. https://doi.org/10.1016/j.foodchem.2019.125898

Zhu L, et al. Evolution of the Key Odorants and Aroma Profiles in Traditional Laowuzeng Baijiu During Its One-year Ageing. Food Chem. 2020 Apr 25;310:125898. PubMed PMID: 31816535.

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

TY - JOUR T1 - Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. AU - Zhu,Lin, AU - Wang,Xinlei, AU - Song,Xuebo, AU - Zheng,Fuping, AU - Li,Hehe, AU - Chen,Feng, AU - Zhang,Yuhang, AU - Zhang,Fuyan, Y1 - 2019/11/23/ PY - 2019/05/19/received PY - 2019/11/09/revised PY - 2019/11/11/accepted PY - 2019/12/10/pubmed PY - 2020/3/19/medline PY - 2019/12/10/entrez KW - 3-Methyl-1-butyl acetate (Pub Chem CID 31276) KW - AEDA KW - Ageing KW - Aromas KW - Chinese liquor KW - Dimethyl trisulfide (Pub Chem CID19310) KW - Ethyl 3-methylbutanoate (Pub Chem CID 7945) KW - Ethyl acetate (Pub Chem CID8857) KW - Ethyl butanoate (Pub Chem CID7762) KW - Ethyl hexanoate (Pub Chem CID31265) KW - Ethyl octanoate (Pub Chem CID7799) KW - Ethyl pentanoate (Pub Chem CID 10882) KW - GC–MS/O KW - Hexanal (Pub Chem CID 6184) KW - Laobaigan baijiu KW - Nonanal (Pub Chem CID 31289) KW - OAV SP - 125898 EP - 125898 JF - Food chemistry JO - Food Chem VL - 310 N2 - Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alcoholic notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including ethyl esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, ethyl benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the "fruity" compounds were crucial for maintaining the special aroma profile of an aged sample. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31816535/Evolution_of_the_key_odorants_and_aroma_profiles_in_traditional_Laowuzeng_baijiu_during_its_one_year_ageing_ DB - PRIME DP - Unbound Medicine ER -

Tags

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.Food Chem. 2020 Apr 25; 310:125898.FC