Odor Profile Of Chinese Roasted-sesame-like Aroma Type Liquor

After 1949, roasted-sesame-like aroma type liquor, a new type liquor, was developed. It is deeply loved by consumers because of its unique style. Roasted-sesame-like aroma type liquor, which concentrate the essence of strong, soy sauce, and light aroma type liquor, is the integration innovation on the essence of sevral aroma type liquor. At present, however, there is little research carried out to study the aroma compounds in roasted-sesame-like aroma type liquor, which restrict the development of roasted-sesame-like aroma type liquor to a certain extent. In this study, we use the flavor analysis method to identity important odorants in roastedsesame-like aroma type liquor. We quantitate and analyze all the odorants in finished liquors, base liquors belong to different grade and different years, and to explore the change laws of odorants in storage period. The work will be provide theoretical basis and practical guidance for controling the roasted-sesame-like aroma type liquors’ flavor.The main contents are as follows:(1) Two roasted-sesame-like aroma type base liquor were chosen for odor profiles analysis. Then, by GC-O and GC-MS techniques, a total of 59 odorants in roasted-sesame-like aroma type liquors were identified. Among them, two terpenoids, α-cedrene and α-terpineol, were not repored before, and ethyl hexanoate, ethyl octanoate, hexanoic acid, butanoic acids, acetic acid, 2-heptanol, 2-phenylethanol, furfural, 2,6-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine had the higher aroma intensities.(2) The total of 87 odorants in roasted-sesame-like aroma type liquors were quantified by GC-FID, HS-SPME/GC-MS, and LLME/GC-MS. Among these compounds, esters, alcohols, and acids had greater concentrations, making up at least 90 percent of total volatile aroma compounds in concentration. Some odorants had a certain change rule in base liquors belong to different grade and different years.(3) On the basis of quantitative results, combined with compounds’ related threshold, odor OAVs of the odorants were calculate to determines the contribution degree of each component to the overall flavo. The OAV analysis showed that: ethyl hexanoate, ethyl octanoate, ethyl butanoate, ethyl 2-methylpropanoate, 3-methylbutanal, dimethyl trisulfide, ethyl 3-methylbutanoate, ethyl pentanoate, ethyl 2-methylbutanoate, 3-methylbutyl acetate, 1,1-diethoxyethane, dimethyl disulfide, methanethiol, butanoic acid, and butyl hexanoate, whose OAVs ≥ 100, were important to the overall aroma of the liquors. Then, we found out the concentration ratios of these important aroma compounds in roasted-sesame-like aroma type liquors. The result of aroma description, aroma contribution, and addition experiment in simulation liquor proved that 3-(methylthio)propanol is not the key aroma of roasted-sesamelike aroma type liquor.(4) Roasted-sesame-like aroma type new base liquor was treated in 50 ℃ to speed up the physical and chemical reaction in storage period of base liquor. We monitored the changes in the sensory characteristics and flavor substances in the process of storage, founding that some flavor substances(such as pyrazines and sulfides) in the thermal treated process from same base liquor were consistent with the change rule of base liquor made in different years. The change rule of the sensory characteristics were corresponding to the flavor substances’ total OAV in a certain degree.