Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Abstract

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 contributions to its unique aroma, although a few pieces of research have reported many volatile compounds in this Baijiu. The aroma-active compounds from the Baijiu were researched in this paper. 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. 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.

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid‐Phase Microextraction Gas Chromatography‐Pulsed Flame Photometric Detection and Odor Activity Value

“…The aroma contribution of these 2 thiols for Moutai liquor needs further investigation. Dimethyl trisulfide and methional, which have been identified as important aroma compounds for Chinese liquors in previous reports (Wang and others ; Zheng and others ), were also confirmed in “Feitian” Moutai with OAV at 34 and 223, respectively. Although methionol was dominant VSC in Moutai liquors with concentrations of 1700 to 1900 μg/L, however, due to its high odor threshold (2100 μg/L), the OAVs of methionol were below 1, suggesting that this compound may contribute less to the aroma of Moutai liquors.…”

“…However, 2‐thiophenecarboxaldehyde, benzo[b]thiophene, benzothiazole and 3‐phenyl‐thiophene, previously tentatively identified in Moutai liquor (Zhu and others ), were not confirmed in this study. S‐methyl thioacetate, 2‐furfurylthiol, ethyl (methylthio) acetate, methional and ethyl 3‐(methylthio) propanoate were identified in Moutai liquor for the 1st time, which were reported as odor‐active compounds in Chinese roasted sesame‐like flavor type liquor previously (Zheng and others ; Sha and others ).…”

“…In recent years, VSCs have attracted special attention in Chinese liquor. Currently, over 20 sulfur compounds have been reported in Chinese liquor (Fan and others ; Zheng and others ; Niu and others ; Sha and others ). Moutai liquor is the flagship of Chinese liquor with its extremely complex volatile composition (Xu and Ji ; Fan and others ).…”

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC‐TOF/MS and means of molecular sensory science

“…Extraction of volatile compounds in the LBG Baijiu was based on the method of Zheng et al . with slight modifications.…”

“…The gas chromatography−olfactometry (GC‐O) with sample dilution analysis (SDA) has been widely used to determine the aroma‐active compounds . The key odorants can be further identified by the aroma recombination and omission experiments, which have been applied for the determination of important flavors in some Chinese Baijiu, such as light‐aroma‐type, Chixiang ‐aroma‐type, sesame‐aroma‐type, and strong‐aroma‐type Baijiu.…”