Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

Abstract

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component analysis indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the molecular association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via molecular association. In addition, the molecular association significantly promoted the accumulation of flavor compounds with OAV > 1, especially ethyl esters.

Keywords: 2-Phenylethyl alcohol (PubChem CID: 6054); Aroma; Benzaldehyde (PubChem CID: 240); Chinese rice wine; Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavor compounds; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Low field-nuclear magnetic resonance (LF-NMR); Molecular association.