Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
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DOI：
10.1021/acs.jafc.9b01420
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发表时间：
2019-05-01
影响因子：
6.1
通讯作者：
Xu, Yan
中科院分区：
文献类型：
--
作者：
Chen, Shuang;Wang, Chengcheng;Xu, Yan
采用比较香气提取物稀释分析法（cAEDA），对香气特征有明显差异的青、陈黄酒（黄酒）中的香气成分进行了分析。在AEDA中，在陈年米酒中检测到的风味稀释（FD）因子>= 64的香气活性区域比年轻米酒多。总共43种气味剂被进一步鉴定和定量。香气活性值（OAVs）显示出33种香气化合物的OAVs>= 1的年轻或老化的黄酒。在这些香气成分中，3-甲基丁酸、1，1-二乙氧基乙烷、香草醛、3-甲基丁醛、sotolon、苯甲醛、4-乙烯基愈创木酚、甲硫醛和2，3-丁二酮的挥发性相对较高，在年轻和陈年黄酒中表现出显著差异。通过对34个0-15年黄酒样品的定量分析，证实了这种差异。然后，通过香气重组模型，成功地模拟了陈化黄酒的香气特征。省略模型表明，Sotolon，香草醛，3-甲基丁醛，苯甲醛在老酒的整体香气中起着关键作用。
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors of >= 64 were detected in the aged rice wine than in the young rice wine. A total of 43 odorants were further identified and quantitated. The odor activity values (OAVs) revealed 33 aroma compounds with OAVs of >= 1 in young or aged rice wine. Among these aroma compounds with relatively higher OAVs, 3-methylbutanoic acid, 1,1-diethoxyethane, vanillin, 3-methylbutanal, sotolon, benzaldehyde, 4-vinylguaiacol, methional, and 2,3-butanedione showed significant differences between young and aged rice wines. This difference was confirmed through a quantitative analysis of 34 rice wine samples with ages of 0-15 years. Then, the aroma profile of the aged rice wine was successfully simulated through an aroma recombination model. Omission models suggested that sotolon, vanillin, 3-methylbutanal, and benzaldehyde played key roles in the overall aroma of aged rice wine.