Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

Abstract

The differences in aroma profiles between traditional and modern types of Huang Jiu (Chinese rice wine) have been evaluated by sensory evaluation, comparative aroma extract dilution analysis (cAEDA), and chemical analysis. Sensory analysis revealed that traditional Huang Jiu has a higher overall aroma intensity than modern Huang Jiu, with contributions from the significantly higher intensity of the Qu aroma, as well as smoky, caramel notes. The cAEDA revealed 34 and 22 odor‐active regions with flavor dilution (FD) factors of ≥64 for the traditional and modern types of Huang Jiu, respectively. Twenty‐six odor‐active regions were detected with higher FD factors in traditional Huang Jiu. A total of 34 aroma compounds were then quantitatively measured in different types of Huang Jiu, and their odor activity values (OAVs) were calculated. The compounds with the highest OAVs in both types of Huang Jiu were 3‐methylbutanoic acid, vanillin, phenylacetaldehyde, ethyl hexanoate, and ethyl butanoate. The OAVs of benzaldehyde, geosmin, γ‐decalactone, and phenol were greater than 1 in traditional Huang Jiu, but less than 1 in modern types of Huang Jiu. These results revealed that the different sensory characteristics of the two types of Huang Jiu can be explained by the significantly different levels of benzaldehyde, vanillin, sotolon, geosmin, and phenolic compounds.

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

“…In traditional brewing of Huangjiu, the rice may be soaked for several weeks, while in modern brewing, soaking is performed for only a few days (Chen et al, 2018;Lv et al, 2018). However, even in modern brewing, a successful soaking process needs to rely on the empirical knowledge of winemakers.…”

“…Owing to the interaction of microorganisms in different fermentation stages of Huangjiu, different types and contents of flavor compounds are produced (Figure 2), which greatly affect the flavor characteristic of Huangjiu. Generally, alcohols account for more than 50% of the total flavor compounds content in Huangjiu, with esters being the second most abundant flavor compounds (Chen et al, 2018). Alcohols are mainly generated by yeast metabolism, and although they usually have a low odor activity value, their high concentration means they play a key role in the process (Yang et al, 2018).…”

“…Therefore, as the nature, range, and relative concentrations of these compounds change, so do does the aroma and flavor characteristics of Huangjiu. Currently, more than 900 kinds of volatile flavor compounds have been detected in Huangjiu, mainly including esters, alcohols, ketones, aldehydes, phenols, and acids (Chen et al, 2018). As Huangjiu is brewed using a variety of microorganisms co-fermenting under an open environment, the microbial community of Huangjiu during brewing plays a decisive role in the production of flavor compounds (Zhu et al, 2015).…”

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

“…All 71 quantified VOCs were identified in Chinese rice wine by comparing their retention indexes (RIs), mass spectra (MS), and aroma attributes with those of pure standards in other reports, so all 71 VOCs were directly quantified using a combination of head space‐solid phase microextraction (HS‐SPME)‐GC‐MS, SPE‐GC‐MS, SPME‐GC‐pulsed flame photometric detection (PFPD), liquid‐liquid extraction (LLE), and GC‐flame ionization detector (GC‐FID) following the method described by Chen. et al, where 1‐propanol, 2‐methyl‐1‐propanol and ethyl lactate were quantified by LLE and GC‐FID, and all sulfides were quantified by HS‐SPME‐GC‐PFPD.…”

Characterization of the volatile profile of Chinese rice wine by comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry

“…The simultaneous saccharification and fermentation brewing technology differs from that of beer and wine. The unique raw materials and brewing technology provide CRW with light amber color, sweet, bitter, astringent, sour and umami mouthfeel and alcoholic, caramel, fruity, herbal, incense smoke, Qu and honey flavor . The newly produced CRW is stored in pottery jars for aging.…”