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Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method.
Food Chem. 2023 Mar 30; 405(Pt B):134854.FC

Abstract

This study aims to present retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). Fruity, alcohol, grain, and cellar were the active retronasal aroma attributes of the strong aroma type Baijiu S, and soy sauce, burnt, and roasted were attributes of the soy sauce aroma type Baijiu SS. The dynamic release behaviors of 91 oral aroma compounds of two Baijiu samples were characterized and classified into four or five groups of different oral persistence. Principal component analysis showed that vapor pressure and Henry constant were negatively correlated with the oral persistence of aroma compounds, of which the cumulative interpretation rate was 71.67%. Partial least squares regression analysis showed that aroma compounds, such as ethyl benzeneacetate, β-phenylethanol, and tetramethylpyrazine, were related to the long-persistence retronasal aroma of Baijiu (Q2 = 0.806).

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Publisher Full Text (DOI)

Authors+Show Affiliations

Yu Y
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Nie Y
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Chen S
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: shuangchen@jiangnan.edu.cn.
Xu Y
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.

MeSH

Solid Phase MicroextractionOdorantsGas Chromatography-Mass SpectrometrySoy FoodsPerception

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36403467

Citation

Yu, Yamin, et al. "Characterization of the Dynamic Retronasal Aroma Perception and Oral Aroma Release of Baijiu By Progressive Profiling and an Intra-oral SPME Combined With GC × GC-TOFMS Method." Food Chemistry, vol. 405, no. Pt B, 2023, p. 134854.
Yu Y, Nie Y, Chen S, et al. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method. Food Chem. 2023;405(Pt B):134854.
Yu, Y., Nie, Y., Chen, S., & Xu, Y. (2023). Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method. Food Chemistry, 405(Pt B), 134854. https://doi.org/10.1016/j.foodchem.2022.134854
Yu Y, et al. Characterization of the Dynamic Retronasal Aroma Perception and Oral Aroma Release of Baijiu By Progressive Profiling and an Intra-oral SPME Combined With GC × GC-TOFMS Method. Food Chem. 2023 Mar 30;405(Pt B):134854. PubMed PMID: 36403467.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method. AU - Yu,Yamin, AU - Nie,Yao, AU - Chen,Shuang, AU - Xu,Yan, Y1 - 2022/11/08/ PY - 2022/07/04/received PY - 2022/11/01/revised PY - 2022/11/02/accepted PY - 2022/11/21/pubmed PY - 2022/12/7/medline PY - 2022/11/20/entrez KW - Baijiu KW - Oral aroma release KW - Partial least squares regression KW - Progressive profiling KW - PubChem CID: 10341, 2(5H)-Furanone KW - PubChem CID: 18827, 1-Octen-3-ol KW - PubChem CID: 26808, 2,3,5-Trimethylpyrazine KW - PubChem CID: 31265, Ethyl hexanoate KW - PubChem CID: 6054, β-Phenylethanol KW - Retronasal aroma perception SP - 134854 EP - 134854 JF - Food chemistry JO - Food Chem VL - 405 IS - Pt B N2 - This study aims to present retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). Fruity, alcohol, grain, and cellar were the active retronasal aroma attributes of the strong aroma type Baijiu S, and soy sauce, burnt, and roasted were attributes of the soy sauce aroma type Baijiu SS. The dynamic release behaviors of 91 oral aroma compounds of two Baijiu samples were characterized and classified into four or five groups of different oral persistence. Principal component analysis showed that vapor pressure and Henry constant were negatively correlated with the oral persistence of aroma compounds, of which the cumulative interpretation rate was 71.67%. Partial least squares regression analysis showed that aroma compounds, such as ethyl benzeneacetate, β-phenylethanol, and tetramethylpyrazine, were related to the long-persistence retronasal aroma of Baijiu (Q2 = 0.806). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36403467/Characterization_of_the_dynamic_retronasal_aroma_perception_and_oral_aroma_release_of_Baijiu_by_progressive_profiling_and_an_intra_oral_SPME_combined_with_GC_×_GC_TOFMS_method_ DB - PRIME DP - Unbound Medicine ER -