Xia Di, Tan Xu, Wang Li, Li Zongjun, Hou Aixiang, Zhu Yan, Lai Ling, Wang Yuanliang
College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China.
Tianjin of Industrial Biotechnology, Chinese Academy of Sciences, 32 Xiqi Road, Tianjin 300308, China.
Foods. 2023 May 15;12(10):1992. doi: 10.3390/foods12101992.
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further.
黄酒是通过浸泡、蒸煮和发酵糯米制成的中国传统饮品。目前关于黄酒风味的大多数研究基于仪器分析，而感官分析被忽视。在本研究中，通过气相色谱 - 质谱联用（GC - MS）对黄酒发酵过程中的36种挥发性化学物质进行了注释，然后建立了正交偏最小二乘法判别分析（OPLS - DA）模型以筛选出13种独特物质（VIP > 1，< 0.01）。利用这些化学物质的阈值计算相对气味活性值（ROAV），发现包括醇类、酯类和醛类在内的10种物质是黄酒整体风味的关键贡献者。随后，消费者使用全选率（RATA）对黄酒的感官描述符进行量化，对应分析揭示了三组特征风味和气味。相关性分析表明，醇类和酯类是黄酒中花香和果香的关键产生者。我们发现了两种在黄酒中很少见的醇类：[R,R]-2,3-丁二醇和1-苯乙醇。前者被发现与酒香和刺鼻气味呈正相关，其对风味的具体影响有待进一步研究。
