title: Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
abstract: The aroma characteristics of sweet-type Chinese rice wine were studied by sensory analysis, aroma extract dilution analysis (AEDA), and quantitative analysis. Sensory evaluation demonstrated that a caramel-like note was the most distinctive characteristic for sweet-type Chinese rice wine. AEDA was carried out on the extract of a typical sweet-type Chinese rice wine sample. Thirty-nine odor-active regions were detected in the sample with a flavor dilution (FD) factor ≥8, and 37 of these were further identified. Among them, sotolon and 2- and 3-methylbutanol showed the highest FD factor of 1024, followed by 2-acetyl-1-pyrroline (tentatively identified), dimethyl trisulfide, 2-phenylethanol, and vanillin with a FD factor of 512. Sotolon was identified as a key aroma compound in Chinese rice wine for the first time. AEDA results indicated that sotolon (caramel-like/seasoning-like) was the potentially key contributor to the caramel-like descriptor of sweet-type Chinese rice wine. The concentration of sotolon in Chinese rice wine was further quantitated by Lichrolut-EN solid-phase extraction coupled with microvial insert large volume injection method. The content of sotolon ranged from 35.93 to 526.17 μg/L, which was above its odor threshold (9 μg/L) for all Chinese rice wine samples. The highest concentration of sotolon was found in the sweet-type Chinese rice wine, which highlighted the important aroma role of sotolon for this particular type of Chinese rice wine.
authors.affiliation: State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University , Wuxi, Jiangsu, China 214122.
authors.forename: Shuang
authors.initials: S
authors.lastname: Chen
authors.forename: Dong
authors.initials: D
authors.lastname: Wang
authors.forename: Yan
authors.initials: Y
authors.lastname: Xu
mesh_terms: D000328:Adult; D002138:Calibration; D002182:Candy / Q000032:analysis; D002241:Carbohydrates; D005260:Female; D005663:Furans / Q000032:analysis*; D006801:Humans; D007201:Indicator Dilution Techniques; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D010626:Phenylethyl Alcohol; D011758:Pyrroles / Q000032:analysis; D015203:Reproducibility of Results; D012903:Smell; D052616:Solid Phase Extraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D002241:Carbohydrates; D005663:Furans; D011758:Pyrroles; D055549:Volatile Organic Compounds; C569050:caramel coloring; C054511:4,5-dimethyl-3-hydroxy-2(5H)-furanone; C426303:2-acetyl-1-pyrroline; D010626:Phenylethyl Alcohol