Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)

被引：4
|
作者：
Du J. [1 ]
Zhu T. [2 ]
Huang M. [1 ]
Wei J. [2 ]
Wu J. [1 ]
Zhang J. [1 ]
Wang J. [1 ]
机构：
[1] Beijing Laboratory of Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing
[2] Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 02期
关键词：
Aroma extract dilution analysis; Aroma recombination model; Light-flavor type; Odor activity value; Zhiduwugu Baijiu;
D O I：
10.7506/spkx1002-6630-20200107-084
中图分类号：
学科分类号：
摘要：
Liquid-liquid extraction (LLE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used to investigate the volatile flavor components of Zhiduwugu light-flavor (ZD) Baijiu. A total of 40 aroma compounds were selected by aroma extract dilution analysis(AEDA), and among them, isobutyric acid, ethyl laurate, guaiacol, and 2-phenylethanol showed the highest flavor dilution(FD) factors (> 4 096). In total, 35 aroma-active compounds were identified by MS analysis as well as comparing their retention indexes and aroma characteristics and with those of reference standards, and 30 of these compounds were quantitatively determined using cinnamyl acetate, 4-octanol and 2-methylhexanoic acid as internal standards. An aroma model prepared by mixing 17 aroma compounds with odor activity values (OAVs) greater than 1 showed an aroma very similar to that of ZD Baijiu. Based on FD factors and OAVs, isoamyl acetate, ethyl 3-phenylpropionate, guaiacol, isobutyric acid, ethyl laurate, 3-(methylthio)-1-propanol, ethyl acetate, 2-phenylethanol and 3-methyl-1-butanol were identified as the greatest contributors to the aroma of ZD Baijiu. © 2021, China Food Publishing Company. All right reserved.
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页码：185 / 192
页数：7
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