Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

作者：Song, Xuebo; Wang, Guangnan; Zhu, Lin; Zheng, Fuping^*; Ji, Jian; Sun, Jinyuan; Li, Hehe; Huang, Mingquan; Zhao, Qiangzhong; Zhao, Mouming; Sun, Baoguo

来源：Food Science and Technology, 2021, 146: 111427.

DOI：10.1016/j.lwt.2021.111427

• GCxGC-SCD
• Cooked vegetable-like aroma
• Baijiu
• Chemometrics

The sensory impacts of dimethyl disulfide (DMDS, cooked cabbage) and methional (MET, cooked potato), in Chinese light aroma-type Baijiu (LTB), soy sauce aroma-type Baijiu (SSB), and strong aroma-type Baijiu (STB) were evaluated by aroma extraction dilution analysis (AEDA), quantitative analysis and chemometric analysis. The two odorants were screened, and the flavor dilution (FD) factors ranged from 27 to 729. SSB had significantly higher (p < 0.05) concentrations of DMDS and MET than STB and LTB. Based on their odor activity values (OAVs), DMDS (OAV: 1-22) and MET (OAV: 1-9) have a significant impact on the aroma of Chinese Baijiu. Notably, chemometric analysis, including hierarchical cluster analysis and PLS-DA, indicated that DMDS and MET could be used to distinguish Chinese Baijiu based on the type of aroma or Jiuqu (fermentation starter), of which the prediction model yielded an accuracy of 100%.

• 单位
  江南大学