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  • Title: Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach.
    Author: Sun X, Qian Q, Xiong Y, Xie Q, Yue X, Liu J, Wei S, Yang Q.
    Journal: Food Chem; 2022 Aug 01; 384():132452. PubMed ID: 35193021.
    Abstract:
    The aromatic characteristics of Xiaoqu Baijiu differ noticeably and were investigated using the sensomics approach. Aroma extract dilution analysis revealed more aroma-active compounds in aged Xiaoqu Baijiu than fresh Xiaoqu Baijiu, with 55 compounds identified with flavor dilution (FD) factors of ≥8. Using sensomics, 51 odorants were identified as important aroma compounds in aged Xiaoqu Baijiu. Omission models suggested that 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), vanillin, and 3-(methylthio)propionaldehyde (methional) played critical roles in the overall aroma characteristics of aged Xiaoqu Baijiu. Furthermore, 1,1-dimethoxyethane, 3-methylbutanal, dimethyl trisulfide, ethyl acetate, and ethyl isovalerate also exhibited significant roles in the aroma characteristics of aged Xiaoqu Baijiu. This work may provide a better understanding on Chinese Xiaoqu Baijiu and the changes of aroma compounds during the aging process of liquor.
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