Sensomics-assisted flavor decoding of coarse cereal Huangjiu
Sensomics-assisted flavor decoding of coarse cereal Huangjiu
复制标题
感官辅助粗粮黄酒风味解码
DOI：
10.1016/j.foodchem.2022.132296
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发表时间：
2022
期刊：
影响因子：
8.8
通讯作者：
Yougui Yu
中科院分区：
文献类型：
--
作者：
Juan Wang;Bing Zhang;Qiang Wu;Xinye Jiang;Huijie Liu;Chengcheng Wang;Mingquan Huang;Hehe Li;Jinglin Zhang;Yougui Yu
黄酒是中国的国酒之一。采用传感组学方法鉴定了四种粗粮黄酒（CCH）中的关键气味物质。使用溶剂辅助风味蒸发结合气相色谱-嗅觉测定/光谱测定和香气提取物稀释分析鉴定了 88 种气味物质。四种香气重组与相应的原始香气特征表现出良好的相似性（93.27-96.97%）。偏最小二乘回归分析预测香草醛和β-大马酮是四种CCH香气差异的主要原因。省略和添加试验首次表明，β-大马酮产生了甜味和茶叶香气，而己醛、壬醛和2-甲基-3-(甲基二硫烷基)呋喃则产生了熟谷物香气。最终确定2-苯基乙醇、(E)-3-苯基-2-丙烯酸乙酯、3-苯基丙酸乙酯、香草醛、3-(甲硫基)丙醛、γ-壬内酯、索托隆、β-大马酮、己醛、壬醛和2-甲基-3-(甲基二硫基)呋喃为关键。 CCH 中的气味剂。 2-甲基-3-(甲基二硫基)呋喃是黄酒中新鉴定的关键气味物质。
Huangjiu is one of China's national alcoholic beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatography-olfactometry/spectrometry and aroma extract dilution analysis. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression analysis predicted vanillin and β-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that β-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, ethyl (E)-3-phenyl-2-propenoate, ethyl 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, γ-nonalactone, sotolon, β-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu.