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Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.
J Agric Food Chem. 2020 Feb 12; 68(6):1666-1677.JA

Abstract

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chemical analysis and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction. AEDA, quantitative analysis, and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, methyl 2-methyl-3-furyl disulfide, dimethyl trisulfide, 2-furfurylthiol, methanethiol, dimethyl disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.

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Publisher Full Text (DOI)

Authors+Show Affiliations

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China.

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China.

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China.

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China.

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China.

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China.

MeSH

Flavoring AgentsGas Chromatography-Mass SpectrometryHumansOdorantsSmellSolid Phase MicroextractionVolatile Organic CompoundsWine

Pub Type(s)

Comparative Study

Journal Article

Language

eng

PubMed ID

31957444

Citation

Wang, Lulu, et al. "Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu By Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies." Journal of Agricultural and Food Chemistry, vol. 68, no. 6, 2020, pp. 1666-1677.

Wang L, Fan S, Yan Y, et al. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. J Agric Food Chem. 2020;68(6):1666-1677.

Wang, L., Fan, S., Yan, Y., Yang, L., Chen, S., & Xu, Y. (2020). Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. Journal of Agricultural and Food Chemistry, 68(6), 1666-1677. https://doi.org/10.1021/acs.jafc.9b07238

Wang L, et al. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu By Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. J Agric Food Chem. 2020 Feb 12;68(6):1666-1677. PubMed PMID: 31957444.

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

TY - JOUR T1 - Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. AU - Wang,Lulu, AU - Fan,Shanshan, AU - Yan,Yan, AU - Yang,Liang, AU - Chen,Shuang, AU - Xu,Yan, Y1 - 2020/01/30/ PY - 2020/1/21/pubmed PY - 2020/2/23/medline PY - 2020/1/21/entrez KW - Moutai-aroma type Baijiu KW - aroma addition KW - comparative aroma extract dilution analysis KW - odor activity value KW - off-odor KW - omission test SP - 1666 EP - 1677 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 68 IS - 6 N2 - A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chemical analysis and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction. AEDA, quantitative analysis, and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, methyl 2-methyl-3-furyl disulfide, dimethyl trisulfide, 2-furfurylthiol, methanethiol, dimethyl disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/31957444/Characterization_of_Potent_Odorants_Causing_a_Pickle_like_Off_Odor_in_Moutai_Aroma_Type_Baijiu_by_Comparative_Aroma_Extract_Dilution_Analysis_Quantitative_Measurements_Aroma_Addition_and_Omission_Studies_ DB - PRIME DP - Unbound Medicine ER -