Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments.
J Agric Food Chem
; 70(40): 12907-12915, 2022 Oct 12.
Article
in En
| MEDLINE
| ID: mdl-36183262
ABSTRACT
Excessive and uncoordinated bitterness of Shaoxing Huangjiu, a traditional Chinese rice wine, reduces its acceptance by consumers. To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography were performed on four types of Shaoxing Huangjiu (Yuanhong, Huadiao, Shanniang, and Xiangxue wine) for targeted quantitation of candidate compounds known to contribute to bitterness. Calculations of dose-over-threshold factors revealed that isoamyl alcohol, 1-hexanol, phenylethanol, ethyl butyrate, ethyl lactate, furfural, histidine, and arginine were important bitter compounds. Taste recombination experiments demonstrated that a recombination model constructed using the screened known bitter compounds showed good similarity with the original sample in bitter taste. Furthermore, omission experiments revealed that isobutanol, isoamyl alcohol, 1-hexanol, phenylethanol, ethyl acetate, ethyl butyrate, ethyl lactate, furfural, arginine, and valine were the compounds affecting the bitter taste perception. This study provides a certain guiding effect on the bitterness control and taste improvement of Shaoxing Huangjiu.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Phenylethyl Alcohol
/
Taste
Type of study:
Prognostic_studies
Language:
En
Journal:
J Agric Food Chem
Year:
2022
Document type:
Article