芳香
化学
己酸
风味
己酸乙酯
三硫化二甲酯
丁酸乙酯
醋酸
色谱法
乙酸乙酯
气味
乳酸乙酯
食品科学
感官分析
有机化学
硫黄
二甲基二硫化物
溶剂
作者
Panpan Chen,Yue Liu,Jihong Wu,Bing Yu,Hengqiang Zhao,Mingquan Huang,Fang Zheng
标识
DOI:10.1016/j.jfca.2022.104799
摘要
The key odorants of Jiugui-series Baijiu (Y and R) were explored systematically for the first time by a sensory-directed flavor analysis approach. A total of 144 aroma-active compounds were identified by pH regulated liquid-liquid extraction (LLE) and headspace solid phase microextaction (HS-SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and 92 of these were first reported. The aroma extract dilution analysis (AEDA) was used for screening the potential important aroma compounds. The overall aroma profiles of Y and R were successfully simulated (similarity = 95.47%, and 90.21%, respectively) by mixing the odorants (OAV ≥ 1) with their natural concentrations in 52% ethanol/water solutions. The omission tests revealed that ethyl acetate, ethyl lactate, ethyl butyrate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, ethyl dodecanoate, dimethyl trisulfide, acetic acid, propionic acid, butanoic acid, isovaleric acid, hexanoic acid, octanoic acid, and p-cresol were identified as the key aroma compounds. In particular, benzenemethanethiol played an important role in the typical aroma of Y and R, which had a burnt or baked-like odor and was a new finding.
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