Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Juan Wang; Changjiang Yuan; Xiulin Gao; Yongliang Kang; Mingquan Huang; Jihong Wu; Yuping Liu; Jinglin Zhang; Hehe Li; Yuyu Zhang

doi:10.1016/j.foodres.2020.109238

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Food Res Int. 2020 Aug:134:109238. doi: 10.1016/j.foodres.2020.109238. Epub 2020 Apr 19.

Authors

Juan Wang¹, Changjiang Yuan², Xiulin Gao³, Yongliang Kang², Mingquan Huang⁴, Jihong Wu¹, Yuping Liu⁵, Jinglin Zhang⁶, Hehe Li¹, Yuyu Zhang⁷

Affiliations

¹ Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
² Shanxi Jinzhen Huangjiu Co., Ltd., Xinzhou, Shanxi 034000, China.
³ Shanxi Jinzhen Huangjiu Co., Ltd., Xinzhou, Shanxi 034000, China. Electronic address: sy20153071323@cau.edu.cn.
⁴ Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: huangmq@th.btbu.edu.cn.
⁵ Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: liuyp@th.btbu.edu.cn.
⁶ Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zhangjinglin@btbu.edu.cn.
⁷ Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn.

PMID: 32517941
DOI: 10.1016/j.foodres.2020.109238

Abstract

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor analysis. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatography-olfactometry (GC-O) coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, ethyl lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, ethyl cinnamate, ethyl 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that ethyl cinnamate and ethyl 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.

Keywords: Aroma recombination; Gas chromatography-olfactometry (GC-O); Huangjiu; Key odorants; Omission/addition.

Publication types

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

MeSH terms

China
Gas Chromatography-Mass Spectrometry
Odorants* / analysis
Olfactometry
Volatile Organic Compounds* / analysis

Substances

Volatile Organic Compounds