Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis
Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis
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感官导向分析表征琅琊台建香白酒中的关键香气物质
DOI：
10.1016/j.foodchem.2021.129363
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发表时间：
2021-03-03
期刊：
影响因子：
8.8
通讯作者：
Ye, Hong
中科院分区：
文献类型：
--
作者：
Du, Jingyi;Li, Yueming;Ye, Hong
采用感官组学分析（SOA）方法系统测定了琅琊台剑味白酒（LBJF）的主要香气活性成分。采用气相色谱-嗅觉-质谱(GC-O-MS)/Osme分析筛选出56种气味剂。其中，首次鉴定出15种芳香活性成分。经定量分析，30种气味剂在LBJF中的气味活性值（OAVs）为100 ~ 1.0。重组和遗漏实验证明，酯类、醇类、酸类，尤其是己酸乙酯、γ - psi-非内酯和二甲基三硫化物是影响枸杞风味的关键因素。基础白酒与商品白酒在酯类和酸类的骨架组成上存在明显差异。本研究揭示了健味白酒的特点，为健味白酒的质量控制提供了科学依据，有助于中国白酒风味风格的发展。
A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass spectrometry (GC-O-MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcohols, acids, especially ethyl hexanoate, gamma psi psi-nonalactone, and dimethyl trisulfide, were critical to the flavour of LBJF. The basic and commercial liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavour styles.