Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 6, Pages 1666-1677Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b07238
Keywords
Moutai-aroma type Baijiu; off-odor; comparative aroma extract dilution analysis; odor activity value; aroma addition; omission test
Funding
- National Natural Science Foundation of China [31530055]
- National Key R&D Program of China [2018YFC1604100]
- China Postdoctoral Science Foundation [2018M631971]
- National First-class Discipline Program of Light Industry Technology and Engineering [LITE2018-12]
- 111 Program of Introducing Talents [111-2-06]
- Top Talent's Science and Technology Support Project of Education Department of Guizhou Province [KY2018082]
- Sichuan Science and Technology Program [2018JZ0033]
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A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chemical analysis and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid liquid extraction. AEDA, quantitative analysis, and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, methyl 2-methyl-3-furyl disulfide, dimethyl trisulfide, 2-furfurylthiol, methanethiol, dimethyl disulfide, and bis(2-methy1-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.
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