Characterization of Key Aroma Compounds of <i>Zhuyeqing</i> by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
Lihua Wang,
Ying Han,
Xing Zhang,
Xiaojuan Gao,
Yan Xu,
Qun Wu,
Ke Tang
Affiliations
Lihua Wang
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China
Ying Han
Laboratory of Analytical, Quality Inspection Center, Key Laboratory of Plant Extraction and Health of Chinese Lujiu (Shanxi), Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
Xing Zhang
Laboratory of Analytical, Quality Inspection Center, Key Laboratory of Plant Extraction and Health of Chinese Lujiu (Shanxi), Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
Xiaojuan Gao
Laboratory of Analytical, Quality Inspection Center, Key Laboratory of Plant Extraction and Health of Chinese Lujiu (Shanxi), Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
Yan Xu
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China
Qun Wu
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China
Ke Tang
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China
Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with flavor dilution (FD) ≥ 32, were confirmed in Zhuyeqing by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis. Quantitative analysis revealed that 22 odorants with odor activity values (OAVs) ≥ 1. Aroma recombination tests showed that 22 odorants with OAV ≥ 1 can recombine the aroma characteristics of Zhuyeqing; omission tests revealed that ethyl cinnamate, ethyl octanoate, ethyl acetate, β-damascenone, and eugenol with OAV ≥ 10 had significant effects on Zhuyeqing.
