Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy

Area of Science:

• Food Chemistry
• Sensory Science
• Analytical Chemistry

Background:

• Jimo Huangjiu (JMHJ), a Chinese geographical indication product, possesses distinct smoky and burnt-like aromas.
• The specific volatile compounds contributing to these sensory attributes have not been previously identified.

Purpose of the Study:

• To characterize the flavor profile of Jimo Huangjiu.
• To identify the key odorants responsible for its unique smoky and burnt-like aroma using integrated sensomics analysis.

Main Methods:

• Static and dynamic sensory evaluation during the drinking process.
• Integrated sensomics analysis to identify characteristic aroma markers.
• Gas chromatography-mass spectrometry (GC-MS) and sensory analysis.

Main Results:

• Pyrazines and phenolic compounds were identified as the primary aroma markers responsible for the smoky and burnt-like characteristics of JMHJ.
• Key odorants identified include ethyl 2-methylpropionate, 4-methylphenol, 4-ethyl-2-methoxyphenol, β-phenylethyl alcohol, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-methoxyphenol, 2-methylphenol, 2,3-dimethylpyrazine, and 2-hydroxy-3-methyl-2-cyclopentenone.
• A novel synergistic interaction between nonanoic acid and phenolic compounds was discovered, contributing to a characteristic Qu-like aroma.

Conclusions:

• The study successfully identified the essential odorants contributing to the distinctive aroma of Jimo Huangjiu.
• Pyrazines and phenolic compounds are crucial for the smoky and burnt-like sensory attributes.
• The synergistic interaction of nonanoic acid and phenolic compounds represents a new understanding of Huangjiu aroma formation.