Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
Chinese rice wine
Gas chromatography–mass spectrometry
Gas chromatography–olfactometry
Key aroma compounds
Partial least squares regression
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Sep 2019
30 Sep 2019
Historique:
received:
28
10
2018
revised:
08
03
2019
accepted:
15
03
2019
entrez:
2
6
2019
pubmed:
4
6
2019
medline:
6
8
2019
Statut:
ppublish
Résumé
To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds. On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds. Ethyl isovalerate, ethyl butyrate, ethyl acetate, ethyl hexanoate, and phenylethyl alcohol were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, ethyl benzoate, ethyl phenylacetate, 2-octanone, and furfural; that of YH wine was ethyl 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid ethyl ester, and 3-methyl-1-butanol.
Identifiants
pubmed: 31151652
pii: S0308-8146(19)30548-5
doi: 10.1016/j.foodchem.2019.03.071
pii:
doi:
Substances chimiques
Flavoring Agents
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Pagination
8-14Informations de copyright
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