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Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu
Fan Wu1,2, Shaohui Fan3, Guoliang He3
1Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Foods (Basel, Switzerland)
|March 13, 2024
Summary
Qingya-flavored Baijiu offers distinct plant, oily, and roasted aromas compared to traditional rice Baijiu. Key aroma compounds were identified using sensory and chemical analyses, revealing seven crucial contributors to Qingya
Area of Science:
- Food Science and Technology
- Sensory Science
- Analytical Chemistry
Background:
- Rice-based Baijiu, particularly Qingya-flavored Baijiu, is increasingly popular in China.
- Qingya-flavored Baijiu is a variant of Xiaoqu-fermented Baijiu, using rice and an improved production process.
- Understanding aroma profiles is crucial for product development and consumer preference in the Baijiu market.
Purpose of the Study:
- To comprehensively characterize and compare the aroma profiles of Qingya-flavored Baijiu and traditional rice-flavored Baijiu.
- To identify key aroma compounds responsible for the distinct sensory characteristics of each Baijiu type.
- To elucidate the chemical basis for the aroma differences between the two rice-based Baijiu variants.
Main Methods:
- Quantitative Descriptive Analysis (QDA) for static sensory profiling.
- Temporal Dominance of Sensations (TDS) for dynamic sensory evaluation.
- Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) and multi-method quantification for aroma compound analysis.
- Odor Activity Value (OAV) calculations to identify significant aroma contributors.
- Aroma Recombination and Omission experiments to validate key compounds.
Main Results:
- Qingya-flavored Baijiu presented distinct plant, oily, and roasted aromas.
- Traditional rice-flavored Baijiu was characterized by prominent fruity, floral, and sour notes.
- Sixty-one key aroma compounds were analyzed, with 22 identified as significant contributors based on OAVs.
- Seven compounds, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate, were identified as key contributors to Qingya-flavored Baijiu's aroma.
Conclusions:
- Significant differences exist in the aroma profiles of Qingya-flavored and traditional rice-flavored Baijiu.
- Specific volatile compounds, identified through sensory and chemical analyses, are responsible for these aroma distinctions.
- The findings provide valuable insights for the targeted production and quality control of rice-based Baijiu.
Keywords:
GC-O-MSaromamultivariate statistical analysisodor activity values (OAVs)rice-based Baijiusensory evaluationMore Related Videos
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