Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Qingdao Langyatai Group Ltd., Qingdao 266500, China.
Food Chem. 2021 Aug 1;352:129363. doi: 10.1016/j.foodchem.2021.129363. Epub 2021 Feb 23.
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, γ-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.
采用感官组学分析（SOA）方法，对兼香型郎岱酱香白酒（LBJF）中的关键香气活性化合物进行了系统研究。利用气相色谱-嗅觉测量法（GC-O-MS）/嗅闻分析共筛选出 56 种气味物质，其中首次鉴定出 15 种香气活性成分。经定量分析，在 LBJF 中有 30 种气味物质的气味活度值（OAV）大于 1.0。重组和排除实验证明，酯类、醇类、酸类，特别是己酸乙酯、γ-壬内酯和二甲基三硫，对 LBJF 的风味至关重要。基础酒和商品酒在酯类和酸类的骨架组成上存在明显差异。本研究揭示了兼香型白酒的特点，为兼香型白酒的质量控制提供了科学依据，有助于开发中国白酒风味风格。
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