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Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis.
Food Chem. 2023 Mar 30; 405(Pt A):134809.FC

Abstract

Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography-mass spectrometry-olfactometry/detection frequency (GC-MS-O/DF), and odor activity values (OAV) analysis. Sensory results showed significant differences existed among different aged Xiecun Huangjius. Totally, 54 compounds in Xiecun Huangjius were identified by GC-MS and further quantified. Of these, 16 were confirmed as key aroma-active compounds with high OAVs and DFs. Partial least squares regression (PLSR) indicated that the old-aged Y9 sample was greatly related to most aroma-active compounds, thus presented the coordinated overall flavor. Together with orthogonal partial least squares-discriminant analysis (OPLS-DA), 4 compounds (diethyl succinate, furfural, nonanal and isoamyl alcohol) were determined as the main markers for classification of the old-aged Y9 and the other-aged samples.

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Authors+Show Affiliations

Li M
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Zhan P
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Wang P
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Tian H
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China. Electronic address: thl0993@sina.com.
Geng J
College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China. Electronic address: gengjingzhang@163.com.
Wang L
College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, Shaanxi, China.

MeSH

OdorantsVolatile Organic CompoundsOlfactometryMultivariate Analysis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36368097

Citation

Li, Min, et al. "Characterization of Aroma-active Compounds Changes of Xiecun Huangjius With Different Aging Years Based On Odor Activity Values and Multivariate Analysis." Food Chemistry, vol. 405, no. Pt A, 2023, p. 134809.
Li M, Zhan P, Wang P, et al. Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis. Food Chem. 2023;405(Pt A):134809.
Li, M., Zhan, P., Wang, P., Tian, H., Geng, J., & Wang, L. (2023). Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis. Food Chemistry, 405(Pt A), 134809. https://doi.org/10.1016/j.foodchem.2022.134809
Li M, et al. Characterization of Aroma-active Compounds Changes of Xiecun Huangjius With Different Aging Years Based On Odor Activity Values and Multivariate Analysis. Food Chem. 2023 Mar 30;405(Pt A):134809. PubMed PMID: 36368097.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis. AU - Li,Min, AU - Zhan,Ping, AU - Wang,Peng, AU - Tian,Honglei, AU - Geng,Jingzhang, AU - Wang,Lixia, Y1 - 2022/11/03/ PY - 2022/06/14/received PY - 2022/10/17/revised PY - 2022/10/28/accepted PY - 2022/11/12/pubmed PY - 2022/11/12/medline PY - 2022/11/11/entrez KW - Aroma-active compounds KW - Gas chromatography-mass spectrometry-olfactometry (GC–MS-O) KW - Orthogonal partial least squares-discriminate analysis (OPLS-DA) KW - Sensory evaluation KW - Xiecun Huangjiu SP - 134809 EP - 134809 JF - Food chemistry JO - Food Chem VL - 405 IS - Pt A N2 - Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography-mass spectrometry-olfactometry/detection frequency (GC-MS-O/DF), and odor activity values (OAV) analysis. Sensory results showed significant differences existed among different aged Xiecun Huangjius. Totally, 54 compounds in Xiecun Huangjius were identified by GC-MS and further quantified. Of these, 16 were confirmed as key aroma-active compounds with high OAVs and DFs. Partial least squares regression (PLSR) indicated that the old-aged Y9 sample was greatly related to most aroma-active compounds, thus presented the coordinated overall flavor. Together with orthogonal partial least squares-discriminant analysis (OPLS-DA), 4 compounds (diethyl succinate, furfural, nonanal and isoamyl alcohol) were determined as the main markers for classification of the old-aged Y9 and the other-aged samples. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36368097/Characterization_of_aroma_active_compounds_changes_of_Xiecun_Huangjius_with_different_aging_years_based_on_odor_activity_values_and_multivariate_analysis_ DB - PRIME DP - Unbound Medicine ER -
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