title: Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
abstract: Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published. It is still a confused question which components are the most important in characterizing its unique aroma. A total of 56 odorants were identified in chixiang aroma-type liquor by aroma extract dilution analysis (AEDA), and in different quantitative measurements, 34 aroma compounds were further demonstrated as important odorants according to odor activity values (OAVs). Furthermore, this research suggested that the aroma of chixiang aroma-type finished liquor could be successfully reconstituted by mixing 34 aroma compounds in the concentrations measured. Omission experiments further confirmed (E)-2-nonenal as the key odorant and revealed the significance of (E)-2-octenal and 2-phenylethanol for the overall aroma of chixiang aroma-type liquor. 3-(Methylthio)-1-propanol (methionol), diethyl 1,7-heptanedioate (diethyl pimelate), diethyl 1,8-octanedioate (diethyl suberate), and diethyl 1,9-nonanedioate (diethyl azelate), identified as the characteristic aromas of chixiang aroma-type liquor in 1995, had no effects on aroma based on omission/addition experiments.
authors: Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors: Haiyan
authors: H
authors: Fan
authors: Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors: Wenlai
authors: W
authors: Fan
authors: Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors: Yan
authors: Y
authors: Xu
mesh_terms: D002681:China; D002849:Chromatography, Gas; D005421:Flavoring Agents / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry; D012903:Smell; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: (E)-2-nonenal; AEDA; Chinese chixiang aroma-type liquor; OAV; aroma recombination; omission/addition experiments; quantitative measurements