Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method.
Food Chem
; 443: 138487, 2024 Jun 15.
Article
em En
| MEDLINE
| ID: mdl-38271898
ABSTRACT
The distinctive flavor profile of soy sauce flavor baijiu (SAB) is shaped by its unique aroma compounds. The characteristic aroma compounds in Langjiu soy sauce flavor baijiu (LSAB) were explored based on molecular sensory science. A total of 66 aroma active compounds were identified by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA), and 6 important unknown sulfur compounds were identified using the aroma active compounds reverse verification method (ACRVW). A total of 39 key aroma compounds were determined to have odor activity values (OAVs) ≥ 1. The aroma contribution of aroma components was verified by aroma recombination and aroma omission experiments. 15 characteristic aroma compounds were identified in LSAB. Meanwhile, a simple and easy-to-understand sensory expression language was described to fully understand the style characteristics of LSAB. Overall, the present paper offers insights into research uncovering the key "sauce flavor" of soy sauce flavor baijiu.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Alimentos de Soja
/
Compostos Orgânicos Voláteis
Tipo de estudo:
Prognostic_studies
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article