Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation

Dongrui Zhao; Dongmei Shi; Jinyuan Sun; Anjun Li; Baoguo Sun; Mouming Zhao; Feng Chen; Xiaotao Sun; Hehe Li; Mingquan Huang; Fuping Zheng

doi:10.1016/j.foodres.2017.11.074

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation

Food Res Int. 2018 Mar:105:616-627. doi: 10.1016/j.foodres.2017.11.074. Epub 2017 Nov 28.

Authors

Dongrui Zhao¹, Dongmei Shi², Jinyuan Sun³, Anjun Li⁴, Baoguo Sun⁵, Mouming Zhao⁶, Feng Chen⁷, Xiaotao Sun⁵, Hehe Li⁵, Mingquan Huang⁵, Fuping Zheng⁵

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, 510640 Guangzhou, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
² Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048 Beijing, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China. Electronic address: sunjinyuan@btbu.edu.cn.
⁴ Gujing Group Co., Ltd., 236000 Bozhou, China.
⁵ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048 Beijing, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
⁶ School of Food Science and Engineering, South China University of Technology, 510640 Guangzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048 Beijing, China.
⁷ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048 Beijing, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, 29634, SC, United States.

PMID: 29433255
DOI: 10.1016/j.foodres.2017.11.074

Abstract

One of famous Chinese Baijiu, Gujinggong (GJG) that is produced in Anhui province, belongs to the famous Luzhou-aroma type of Baijiu in regards of its unique flavor characteristics. However, its key aroma-impact volatiles have not been clearly characterized. In this study, a total of 60 aroma compounds of GJG were identified by GC-O and GC-MS, and 35 of them were further recognized as important aroma compounds owing to their OAVs≥1 and sensory evaluation. As a result, its aroma profile was successfully simulated by reconstitution of those 35 and other 11 aroma compounds based on their measured concentrations in the GJG. Moreover, omission test was applied to investigate the effects of the important aroma compounds on the whole aroma profile of GJG. In this context, 9 aroma compounds were confirmed as the key aroma compounds of GJG.

Keywords: AEDA; Chinese Baijiu; GC-O; Gujinggong; OAV; Omission test; Sensory evaluation.

Publication types

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

MeSH terms

Adult
Alcoholic Beverages / analysis*
China
Ethanol / analysis*
Female
Fermentation
Gas Chromatography-Mass Spectrometry*
Humans
Male
Odorants / analysis*
Olfactometry*
Olfactory Perception*
Smell*
Young Adult

Substances

Ethanol