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  • Title: Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Author: Gao W, Fan W, Xu Y.
    Journal: J Agric Food Chem; 2014 Jun 25; 62(25):5796-804. PubMed ID: 24909925.
    Abstract:
    The light aroma type liquor is widely welcomed by consumers due to its pleasant fruity and floral aroma, particularly in northern China. To answer the puzzling question of which key aroma compounds are responsible for the typical aroma, three typical liquors were studied in this paper. A total of 66 aroma compounds were identified in three liquors by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and 27 odorants were further screened out as the important odorants according to quantitative study and odor activity values (OAVs). For OAV calculation, odor thresholds of the odorants were determined in a hydroalcoholic solution at 46% ethanol by volume. The typical light type aroma dominated by fruity and floral notes was successfully simulated by dissolving these important odorants in the 46% vol hydroalcoholic solution in their natural concentrations. Omission experiments further confirmed β-damascenone and ethyl acetate as the key odorants and revealed the significance of the entire group of esters, particularly ethyl lactate, geosmin, acetic acid, and 2-methylpropanoic acid, for the overall aroma of the light aroma type Chinese liquor.
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