Characterization Of The Key Odorants In Chinese Zhima Aroma-type Baijiu Studies

Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China.To our knowledge,it is still uncertain which components are important to make contribution to its unique aroma,although a few researches have been reported many volatile compounds in this Baijiu.Chinese Zhima aroma-type Baijiu is famous for its unique aroma combining fruity with sweaty,roasted sesame-like,floral flavor,especially in northern China.Numerous investigations have been performed to identify volatile compounds in different aroma-types of Chinese Baijius,These aroma-active compounds in alcoholic beverages can be differentiated from the bulk of “non-active” volatiles by gas chromatography-olfactometry(GC-O)with aroma extract dilution analysis(AEDA).Important odorants can be further identified from alcoholic beverages by odor activity values(OAVs),and aroma reconstituted and omission experiments are being used to confirm the key odor-active constituents of alcoholic beverages,such as wine,brandy,and beer.The aim of this work was to identify important aroma compounds in Zhima aroma-type Baijiu(Jingzhi,Baotuquan,Meilanchun,Yanghu)by GC-O analysis and OAVs,and confirm the key odorants of Zhima aroma-type Baijiu by aroma recombination and omission experiments.The aroma-active compounds from the Baijiu were researched in this paper.(1)Aiming at the complex aroma composition of Zhima aroma-type Baijiu,a variety of aroma extraction techniques were used to establish an efficient pretreatment method for the extraction of aroma components of sesame flavor liquor,and different quantitative methods were established according to the different contents and physical properties.Qualitative and quantitative analysis of sesame flavor liquor in different brands.Liquid-liquid extraction for aroma components of the extraction and enrichment and sniffing detection,for AEDA identified aroma active compounds in the quantitative process is best to use SPME technology to achieve a stable,good repetition rate effect.(2)A total of 56 odorants were identified in Chinese Zhima aroma-type Baijiu by aroma extract dilution analysis(AEDA).Their odor activity values(OAVs)were determined by different quantitative measurements,and then 26 aroma compounds were further confirmed as important odorants due to their OAVs ? 1,and these had higher values,such as ethyl hexanoate(OAV 2691),3-methylbutanal(2403),ethyl pentanoate(1019),and so on.(3)The overall aroma of Zhima aroma-type Baijiu could be simulated by mixing of the 26 key odorants in their measured concentrations.The similarity of the overall aroma profiles between the recombination model and the commercial sample was judged to be 2.7 out of 3.0 points.Omission experiments further corroborated the importance of methional and ethyl hexanoate for the overall aroma of Chinese Zhima aroma-type Baijiu.