Characterization of key aroma compounds in Chinese Zhiduwugu mild flavor Baijiu

Abstract

Abstract: Liquid-liquid extraction(LLE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) was used to study volatile flavor components in Zhiduwugu mild flavor(ZD) Baijiu. A total of 40 aroma substances were screened through aroma extraction dilution analysis(AEDA), and these compounds with the highest flavor dilution factors(FD>4096) were isobutyric acid, ethyl laurate, guaiacol, and 2-phenylethanol. Among them, 35 aroma active compounds were identified by mass spectrometry, retention index, aroma characteristics and standard compounds comparison, and 30 odorants were quantitatively by internal standard method. The aroma recombination model prepared by mixing 17 aroma compounds with odor activity values (OAVs)>1 showed a good similarity to the aroma of ZD Baijiu. Based on FD factors and OAVs, isoamyl acetate, ethyl 3-phenylpropionate, guaiacol, isobutyric acid, ethyl laurate, 3-(methylthio)-1-propanol, ethyl acetate, 2-phenylethanol and 3-methyl-1-butanol have the greatest contributions to the aroma of ZD Baijiu.

Key words: Zhiduwugu Baijiu, mild flavor type, aroma extract dilution analysis (AEDA), odor activity values (OAVs), aroma recombination model

CLC Number:

TS261

Jing-Yi Du. Characterization of key aroma compounds in Chinese Zhiduwugu mild flavor Baijiu[J]. FOOD SCIENCE.

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