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Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis.
Food Chem. 2020 Nov 30; 331:127335.FC

Abstract

Comprehensive 2D gas chromatography-time-of-flight mass spectrometry was combined with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chemical and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network analysis. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alcohol levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alcoholic beverages.

Authors+Show Affiliations

Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China.Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China.Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, United States.Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China.Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China. Electronic address: yxu@jiangnan.edu.cn.Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China. Electronic address: shuangchen@jiangnan.edu.cn.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

32574944

Citation

He, Yingxia, et al. "Unraveling the Chemosensory Characteristics of Strong-aroma Type Baijiu From Different Regions Using Comprehensive Two-dimensional Gas Chromatography-time-of-flight Mass Spectrometry and Descriptive Sensory Analysis." Food Chemistry, vol. 331, 2020, p. 127335.
He Y, Liu Z, Qian M, et al. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. Food Chem. 2020;331:127335.
He, Y., Liu, Z., Qian, M., Yu, X., Xu, Y., & Chen, S. (2020). Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. Food Chemistry, 331, 127335. https://doi.org/10.1016/j.foodchem.2020.127335
He Y, et al. Unraveling the Chemosensory Characteristics of Strong-aroma Type Baijiu From Different Regions Using Comprehensive Two-dimensional Gas Chromatography-time-of-flight Mass Spectrometry and Descriptive Sensory Analysis. Food Chem. 2020 Nov 30;331:127335. PubMed PMID: 32574944.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. AU - He,Yingxia, AU - Liu,Zhipeng, AU - Qian,Michael, AU - Yu,Xiaowei, AU - Xu,Yan, AU - Chen,Shuang, Y1 - 2020/06/13/ PY - 2020/03/12/received PY - 2020/06/10/revised PY - 2020/06/11/accepted PY - 2020/6/24/pubmed PY - 2020/10/21/medline PY - 2020/6/24/entrez KW - 1-Butanol (PubChem CID: 263) KW - 2,3,5-Trimethyl-6-ethylpyrazine (PubChem CID: 28518) KW - 2,6-Dimethylpyrazine (PubChem CID: 7938) KW - 2-Acetylfuran (PubChem CID: 14505) KW - Chemical and sensory profiles KW - Chinese strong-aroma type Baijiu KW - Diethyl succinate (PubChem CID: 31249) KW - Dimethyl disulfide (PubChem CID: 12232) KW - Furfural (PubChem CID: 7362) KW - GC × GC-TOFMS KW - Methanethiol caproate (PubChem CID: 75515) KW - Multivariate analysis KW - Regionality SP - 127335 EP - 127335 JF - Food chemistry JO - Food Chem VL - 331 N2 - Comprehensive 2D gas chromatography-time-of-flight mass spectrometry was combined with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chemical and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network analysis. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alcohol levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alcoholic beverages. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32574944/Unraveling_the_chemosensory_characteristics_of_strong_aroma_type_Baijiu_from_different_regions_using_comprehensive_two_dimensional_gas_chromatography_time_of_flight_mass_spectrometry_and_descriptive_sensory_analysis_ DB - PRIME DP - Unbound Medicine ER -