Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, P. R. China.
Yantai Key Laboratory of Special Medical Food, School of Food and Bioengineering, Yantai Institute of Technology, Yantai 264003, P. R. China.
J Agric Food Chem. 2024 Oct 23;72(42):23438-23447. doi: 10.1021/acs.jafc.4c06256. Epub 2024 Oct 4.
The presence of an oily odor in rice-made Baijiu is a unique characteristic that has not been thoroughly studied. This study qualitatively and quantitatively identified important aroma-active compounds in samples with typical and atypical oily odors using aroma extract dilution analysis (AEDA). By comparing the differences between flavor dilution (FD) and odor activity values (OAVs), nine compounds showing significant differences were selected. By combining normal-phase silica gel column and sensory analysis, these nine potential oily odor compounds were isolated from the typical oily odor sample. Addition and omission experiments confirmed that hexanal, -2-heptenal, ,-2,4-nonadienal, (2)-2-decenal, ,-2,4-decadienal, and γ-nonanolide are key contributors to the oily odor.
米香白酒中存在油性气味是一个独特的特征，尚未得到彻底研究。本研究使用香气萃取稀释分析（AEDA）定性和定量地鉴定了具有典型和非典型油性气味样品中的重要香气活性化合物。通过比较风味稀释（FD）和气味活度值（OAV）之间的差异，选择了九种具有显著差异的化合物。通过结合正相硅胶柱和感官分析，从典型油性气味样品中分离出这九种潜在的油性气味化合物。添加和缺失实验证实，己醛、2-庚烯醛、2,4-壬二烯醛、(2)-2-癸烯醛、2,4-癸二烯醛和γ-壬内酯是油性气味的关键贡献者。
