College of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , P. R. China.
Luzhou Laojiao Co. Ltd. , Luzhou , Sichuan 646000 , P. R. China.
J Agric Food Chem. 2018 Dec 5;66(48):12765-12772. doi: 10.1021/acs.jafc.8b04734. Epub 2018 Nov 9.
The "mud"-like off-odor, which is an odor reminiscent of musty and strong animal fecal odors, affects the quality classification of the strong-aroma types of baijiu (SAB), but little is known about which compounds are responsible for this aroma, except for certain phenolic compounds. However, not all mud-like off-odor expressions in SAB can be attributed to those phenolic compounds. In this work, volatile compounds in pit mud and SAB samples were isolated by headspace solid-phase microextraction and liquid-liquid extraction. An odoriferous zone was detected by GC-MS/olfactometer and GC-MS and was attributed to 3-methylindole rather than ethyl oleate on the basis of their odor characteristics, MS data, and retention indices. Combined with the detection threshold of 3-methylindole determined by a three-alternative forced-choice (6.09 μg/L) procedure, odor activity values in the tested base SAB were from 1 to 23. Sensory studies and the prepared heat map highlighted the contribution of this compound to the odor characteristics for the first time.
“泥味”,即一种让人联想到陈腐和强烈动物粪便气味的气味,会影响浓香型白酒(SAB)的质量分类,但除了某些酚类化合物外,人们对造成这种香气的化合物知之甚少。然而,并非 SAB 中所有的“泥味”表达都归因于这些酚类化合物。在这项工作中,通过顶空固相微萃取和液液萃取分离窖泥和 SAB 样品中的挥发性化合物。通过 GC-MS/嗅闻仪和 GC-MS 检测到一个气味区域,并根据其气味特征、MS 数据和保留指数,将其归因于 3-甲基吲哚,而不是油酸乙酯。结合三择一强迫选择程序(6.09μg/L)确定的 3-甲基吲哚检测阈值,测试基础 SAB 的气味活度值在 1 到 23 之间。感官研究和制备的热图首次突出了该化合物对气味特征的贡献。