Unveiling Innovation in Aroma Attribute Evaluation of Niulanshan Baijiu: An Advanced Exploration of Two Different Processing Methods Via Food Sensory Omics and Penalty Analysis

Overview

Journal Food Chem X

Date 2023 Oct 2

PMID 37780286

Authors

Zhen Wang

Wenjun Hao

Jinwang Wei

Mingquan Huang

Xinan Zeng

Ying Wang

Jihong Wu

Boru Chen

Affiliations

Soon will be listed here.

Abstract

Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty analysis to assess the differences between the two processes. Aroma compounds in NLS were extracted using liquid-liquid extraction and headspace solid phase microextraction. Gas chromatography-olfactometry-mass spectrometry was employed to identify 46 aroma-active compounds, including the first-time discovery of ethyl isohexanoate and 2,4-nonadienal in NLS. Quantification of 35 compounds with odor activity value (OAV) ≥ 1 was achieved using internal standard curve methods. Sensory assessments by a cohort of 111 participants highlighted the preference for HX-NLS in terms of flavor, while QQ-NLS exhibited a sour-Chen aroma that required improvement. The study further revealed the significant impact of acetic acid, butyric acid, hexanoic acid, octanoic acid, and 3-methylbutanal on the sour-Chen aroma in liquor.

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