Zhang Jun, Lu Jialing, Yu Xiaowei, Chen Shuang, Xu Yan
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Resources, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Resources, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Food Chem. 2025 Mar 30;469:142506. doi: 10.1016/j.foodchem.2024.142506. Epub 2024 Dec 18.
In this study, the aroma profiles of high- and low-alcohol Jiangxiangxing Baijiu were compared through sensory analysis, revealing significant differences in acidic, floral, fruity, smoky and oxidized oil notes. To further clarify the underlying causes of aroma differences, we examined the concentrations of 106 important compounds, revealing that the concentrations differences between the two were generally 1 to 2 times. Furthermore, the determination results of the olfactory thresholds (OTs) indicated that the OT of 87 aroma compounds was less than the OT, with 68 compounds exhibiting OT changes ranging from 2 to 17 times. Finally, in terms of odor activity values (OAVs), it was established that changes in OTs of aroma compounds might be the primary reason behind the differences in aroma profiles. Overall, focusing on the impact of ethanol concentration on the OTs of aroma compounds is a key point of flavor modulation in low-alcohol Jiangxiangxing Baijiu.
在本研究中，通过感官分析比较了高低酒精度降香型白酒的香气特征，发现其在酸性、花香、果香、烟熏和氧化油脂香气方面存在显著差异。为进一步阐明香气差异的潜在原因，我们检测了106种重要化合物的浓度，发现两者之间的浓度差异一般为1至2倍。此外，嗅觉阈值（OTs）的测定结果表明，87种香气化合物的OT低于阈值，其中68种化合物的OT变化范围为2至17倍。最后，就气味活性值（OAVs）而言，确定香气化合物OTs的变化可能是香气特征差异的主要原因。总体而言，关注乙醇浓度对香气化合物OTs的影响是低酒精度降香型白酒风味调制的关键。
