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Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values.
Food Res Int. 2020 11; 137:109349.FR

Abstract

Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory analysis, aroma extract dilution analysis (AEDA), quantitative analysis, and odor activity values (OAVs). Sensory evaluation demonstrated that Qingke Jiu had fruity, cooked potato, honey, sour, sweet, and caramel-like aroma. A total of 66 aroma compounds were identified by AEDA and gas chromatography-mass spectrometry, with flavor dilution (FD) factors ranging from 4 to 2048. Among them, methional, acetic acid, ethyl butanoate, phenylacetaldehyde and β-phenylethanol appeared with the highest FD factors. The concentration of these aroma-active compounds was further quantitated by combination of four different quantitative measurements, and 17 odorants had concentrations higher than their odor thresholds. Based on the OAVs, phenylacetaldehyde, β-phenylethanol, ethyl phenylacetate, sotolon, furaneol, methional, methionol, γ-nonalactone, ethyl 2-methylbutanoate, β-damascenone, ethyl 3-methylbutanoate, ethyl acetate, ethyl butanoate, and acetic acid could be potentially important to the overall aroma profile of Qingke Jiu.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Fan S
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.
Tang K
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.
Xu Y
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. Electronic address: yxu@jiangnan.edu.cn.
Chen S
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. Electronic address: shuangchen@jiangnan.edu.cn.

MeSH

Flavoring AgentsGas Chromatography-Mass SpectrometryHumansOdorantsPlant ExtractsTibet

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

33233054

Citation

Fan, Shanshan, et al. "Characterization of the Potent Odorants in Tibetan Qingke Jiu By Sensory Analysis, Aroma Extract Dilution Analysis, Quantitative Analysis and Odor Activity Values." Food Research International (Ottawa, Ont.), vol. 137, 2020, p. 109349.
Fan S, Tang K, Xu Y, et al. Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values. Food Res Int. 2020;137:109349.
Fan, S., Tang, K., Xu, Y., & Chen, S. (2020). Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values. Food Research International (Ottawa, Ont.), 137, 109349. https://doi.org/10.1016/j.foodres.2020.109349
Fan S, et al. Characterization of the Potent Odorants in Tibetan Qingke Jiu By Sensory Analysis, Aroma Extract Dilution Analysis, Quantitative Analysis and Odor Activity Values. Food Res Int. 2020;137:109349. PubMed PMID: 33233054.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values. AU - Fan,Shanshan, AU - Tang,Ke, AU - Xu,Yan, AU - Chen,Shuang, Y1 - 2020/06/01/ PY - 2020/01/22/received PY - 2020/04/29/revised PY - 2020/05/22/accepted PY - 2020/11/25/entrez PY - 2020/11/26/pubmed PY - 2021/5/15/medline KW - AEDA KW - Acetic acid (PubChem, CID: 176) KW - Aroma active compounds KW - Ethyl 2-methylbutanoate (PubChem, CID: 24020) KW - Ethyl 3-methylbutanoate (PubChem, CID: 7945) KW - Furaneol (PubChem, CID: 19309) KW - Methional (PubChem, CID: 18635) KW - OAVs KW - Phenylacetaldehyde (PubChem, CID: 998) KW - Quantitative analysis KW - Sensory analysis KW - Sotolon (PubChem, CID: 62835) KW - Tibetan Qingke Jiu KW - β-Damascenone (PubChem, CID: 5366074) KW - β-Phenylethanol (PubChem, CID: 6054) KW - γ-Nonalactone (PubChem, CID: 7710) SP - 109349 EP - 109349 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 137 N2 - Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory analysis, aroma extract dilution analysis (AEDA), quantitative analysis, and odor activity values (OAVs). Sensory evaluation demonstrated that Qingke Jiu had fruity, cooked potato, honey, sour, sweet, and caramel-like aroma. A total of 66 aroma compounds were identified by AEDA and gas chromatography-mass spectrometry, with flavor dilution (FD) factors ranging from 4 to 2048. Among them, methional, acetic acid, ethyl butanoate, phenylacetaldehyde and β-phenylethanol appeared with the highest FD factors. The concentration of these aroma-active compounds was further quantitated by combination of four different quantitative measurements, and 17 odorants had concentrations higher than their odor thresholds. Based on the OAVs, phenylacetaldehyde, β-phenylethanol, ethyl phenylacetate, sotolon, furaneol, methional, methionol, γ-nonalactone, ethyl 2-methylbutanoate, β-damascenone, ethyl 3-methylbutanoate, ethyl acetate, ethyl butanoate, and acetic acid could be potentially important to the overall aroma profile of Qingke Jiu. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/33233054/Characterization_of_the_potent_odorants_in_Tibetan_Qingke_Jiu_by_sensory_analysis_aroma_extract_dilution_analysis_quantitative_analysis_and_odor_activity_values_ DB - PRIME DP - Unbound Medicine ER -