Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

Wei Dong; Ruonan Guo; Miao Liu; Caihong Shen; Xiaotao Sun; Mouming Zhao; Jinyuan Sun; Hehe Li; Fuping Zheng; Mingquan Huang; Jihong Wu

doi:10.1016/j.foodres.2019.108546

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

Food Res Int. 2019 Nov:125:108546. doi: 10.1016/j.foodres.2019.108546. Epub 2019 Jul 11.

Authors

Wei Dong¹, Ruonan Guo², Miao Liu³, Caihong Shen³, Xiaotao Sun⁴, Mouming Zhao⁵, Jinyuan Sun², Hehe Li², Fuping Zheng², Mingquan Huang², Jihong Wu²

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
³ Luzhou Laojiao Co.Ltd., Luzhou, Sichuan 646000, China.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. Electronic address: sxt_btbu66@163.com.
⁵ College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

PMID: 31554090
DOI: 10.1016/j.foodres.2019.108546

Abstract

The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the base and commercial SAB by comparative aroma extract dilution analysis. Furthermore, the complex matrix of Baijiu always pose a long-term challenge for quantitative accuracy and precision of target aroma compounds; thus, the odorants with flavor dilution (FD) ≥ 9 were further quantified by multiple quantitative techniques, including the direct injection combined with gas chromatography-flame ionization detector, the vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction (VSLLME) combined with GC-MS, and the derivatization method combined with VSLLME-GC-MS, and 37 and 26 odorants were shown to be important odorants as their OAVs ≥1. Among these components, 5 compounds, hexanoic acid, butyric acid, p-cresol, 3-methylindole, and 3-(methylthio)propanal showed higher OAVs in base than in commercial SAB, and based on aroma recombination and omission analysis, they were confirmed to be the key odorants responsible for the mud-like and roasted odors. The evaluation of the aforementioned five key odorants by the "addition" test showed that the roasted and mud-like aromas of base SAB were related, and the odors were mainly attributed to additive or masking effects among the compounds.

Keywords: 3-(methylthio)propanal (PubChem CID: 18635); 3-methylindole (PubChem CID: 6736); Butyric acid (PubChem CID: 264); Hexanoic acid (PubChem CID: 8892); Interactions; Mud-like odor; Multiple quantitative measurements; Omission analysis; Roasted odor; Strong-aroma types of base Baijiu; p-Cresol (PubChem CID: 2879).

Publication types

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

MeSH terms

Fermented Foods / analysis*
Gas Chromatography-Mass Spectrometry
Liquid Phase Microextraction
Odorants / analysis*