Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time‐intensity evaluation

Abstract

The retronasal aroma of Baijiu is closely related to its quality and consumer preference. Retronasal detection thresholds (RDTs) of 44 aroma compounds were determined in 46% v/v ethanol using a three‐alternative forced‐choice procedure, which varied widely and ranged from less than 0.02 to over 1,000,000 µg/L. Nineteen aroma compounds, including β‐phenylethanol, 2,3,5,6‐tetramethylpyrazine, dimethyl trisulfide, and 2‐methyl‐3‐(methyldisulfanyl)furan, had RDTs lower than their orthonasal detection thresholds. Power function curves were used to establish correlations between RDTs and partition coefficients for five esters and four pyrazines (R2 = 0.9575, 0.9969, respectively). Twenty‐nine aroma compounds had retronasal odor activity values >1 in a soy sauce aroma type Baijiu. Additionally, time‐intensity (TI) results suggested that hexanoic acid, ethyl hexanoate, isoamyl acetate, 3‐methyl‐butanal, and nonanal contributed to a “burst‐aroma” of Baijiu. Conversely, TI results attributed the “after‐odor” of Baijiu to dimethyl trisulfide, methional, 2,3,5,6‐tetramethylpyrazine, β‐phenylethanol, and other compounds.Practical ApplicationThis manuscript provides comprehensive information on the retronasal sensory characteristics of aroma compounds in Baijiu. The results obtained may help understand the contribution of aroma compounds to retronasal aroma perception during Baijiu tasting and give helpful information to the Baijiu industry regarding quality control.