Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma,Food Chemistry

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Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
Food Chemistry ( IF 8.5 ) Pub Date : 2024-12-27 , DOI: 10.1016/j.foodchem.2024.142687
Yufeng Feng, Zhiliang Zhang, Xiaodong Huang, Liang Tang, Taohong Guo, Juan Zhang, Shuang Chen, Yan Xu

Baijiu aged in Jiuhai container will produce a special Jiuhai-aroma, which has not been fully studied. In this study, check-all-that-apply method and quantitative descriptive analysis were used to characterize Jiuhai-aroma, and it was found that the aroma characteristics of herbs, spicy, cut hay and woody were prominent in Baijiu aged in Jiuhai container. According to the results of GC-O and quantification, 71 odorants were identified in Jiuhai sample. Through recombination and omission experiments, it was found that 4-ethylphenol, 4-ethylguaiacol and 3-methyl-2,4-nonanedione played a key role in Jiuhai-aroma. In addition to this, the omission of seven sub-threshold terpenes mixture (α-pinene, camphene, β-pinene, longifolene, 4-terpineol, α-terpineol and cedar) also had a significant effect on Jiuhai-aroma. The interactions between sub-threshold terpenes which can promote aroma perception was further confirmed by Feller's additive model.

更新日期：2025-01-01

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