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Article

Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor

by 1,2, 2, 2 and 1,*
1
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2
Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(3), 42; https://doi.org/10.3390/beverages6030042
Received: 25 May 2020 / Revised: 14 June 2020 / Accepted: 27 June 2020 / Published: 1 July 2020
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract dilution analysis (AEDA). By calculating the odor activity values (OAVs), 32 aroma active compounds were identified in Xiaoqu liquor. In the aroma recombination experiments, these active compounds were dissolved in 46% ethanol water at their natural concentrations, resulting in successful simulations of the typical aromas of Xiaoqu liquor, including fruity aroma, sweet aroma, and grain aroma. Omission experiments showed that the critical compounds that contribute to the characteristic flavor of Xiaoqu liquor include ethyl octanoate, acetaldehyde, 1,1-diethoxyethane, isoamyl acetate, ethyl acetate, valeric acid, 1-octen-3-ol, and ethyl isovalerate. The results provide some guidance for upgrading the fermentation and microbial strain in the production of Xiaoqu liquor. View Full-Text
Keywords: Xiaoqu liquor; aroma extract dilution analysis; odor activity value; sensory characterization; flavor compounds Xiaoqu liquor; aroma extract dilution analysis; odor activity value; sensory characterization; flavor compounds
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MDPI and ACS Style

Wang, Z.; Sun, X.; Liu, Y.; Yang, H. Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor. Beverages 2020, 6, 42. https://doi.org/10.3390/beverages6030042

AMA Style

Wang Z, Sun X, Liu Y, Yang H. Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor. Beverages. 2020; 6(3):42. https://doi.org/10.3390/beverages6030042

Chicago/Turabian Style

Wang, Zhe, Xizhen Sun, Yuancai Liu, and Hong Yang. 2020. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor" Beverages 6, no. 3: 42. https://doi.org/10.3390/beverages6030042

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