Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

The sensory impacts of dimethyl disulfide (DMDS, cooked cabbage) and methional (MET, cooked potato), in Chinese light aroma-type Baijiu (LTB), soy sauce aroma-type Baijiu (SSB), and strong aroma-type Baijiu (STB) were evaluated by aroma extraction dilution analysis (AEDA), quantitative analysis and chemometric analysis. The two odorants were screened, and the flavor dilution (FD) factors ranged from 27 to 729. SSB had significantly higher (p < 0.05) concentrations of DMDS and MET than STB and LTB. Based on their odor activity values (OAVs), DMDS (OAV: 1-22) and MET (OAV: 1-9) have a significant impact on the aroma of Chinese Baijiu. Notably, chemometric analysis, including hierarchical cluster analysis and PLS-DA, indicated that DMDS and MET could be used to distinguish Chinese Baijiu based on the type of aroma or Jiuqu (fermentation starter), of which the prediction model yielded an accuracy of 100%.

Automated summary

The sensory impacts of DMDS and MET in Chinese Baijiu were evaluated, showing that they have a significant influence on the aroma of the Baijiu. These odorants can be used to distinguish different types of Baijiu based on their concentrations, with a prediction model accuracy of 100%.