Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis

作者：Wang, Zhen; Hao, Wenjun; Wei, Jinwang; Huang, Mingquan^*; Zeng, Xinan; Wang, Ying^*; Wu, Jihong; Chen, Boru

来源：Food Chemistry-X, 2023, 19: 100852.

DOI：10.1016/j.fochx.2023.100852

• Light-flavor Baijiu
• Niulanshan Baijiu
• Sensory omics analysis
• GC-O-MS
• Penalty analysis

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 sourChen aroma in liquor.

• 单位
  foshan university