Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu
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ORIGINAL PAPER
Characterization of aroma‑active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu Ning Ma1 · Fengping Yi1 · Jiancai Zhu1 Received: 3 June 2020 / Revised: 14 August 2020 / Accepted: 16 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The aroma-active compounds of three Xi baijiu samples (Xijiulan, Y1, Xijiuyinxiangguizhou, Y2 and Xijiuyinzhi, Y3) were analyzed by gas chromatography–olfactometry (GC–O), GC–flame photometric detection (FPD) and odor activity value (OAV). The results indicated that a total of 92 aroma compounds were determined, including 16 sulfur compounds. Furthermore, 2-methyl-3-furanthiol (OAV: 31–220), 3-mercapohexyl acetate (OAV: 1870), dimethyl trisulfide (OAV: 333–400), 3-mercaptohexanol (OAV: 34–36), β-damascenone (OAV: 1317–1342), 2-butylfuran (OAV: 629–672), ethyl 3-methylbutanoate (OAV: 655–899), ethyl hexanoate (OAV: 687–729), and ethyl octanoate (OAV: 1164–1362) exhibited much higher OAVs and aroma intensities (AIs) than other compounds. Finally, the perceptual interactions between five sulfur compounds and six esters were studied using Feller’s additive model in Y2. Among the 30 binary mixtures, 12 groups showed an additive effect, 4 groups exhibited a synergistic effect, and 14 groups exerted a masking effect. These data indicated that dimethyl disulfide and 2-methyl-3-furanthiol had masking and additive effects on the aroma of esters. Keywords Xi baijiu · Sulfur compounds · Odor activity value · Perceptual interactions · Feller’s additive model
Introduction Baijiu is a world-renowned distilled spirit that has been present in China for more than 2000 years. Chinese baijiu is made from sorghum or a mixture of sorghum, wheat, corn, rice, sticky rice, and rice hull which are typically used as the fermentation auxiliaries [1]. Different Chinese baijiu contains a large number of different compounds, and shows different aroma characteristics because of differences in brewing materials, manufacturing processes, saccharification starters, jiuqu (fermentation starter), fermentation, and distillation processes [2]. According to aroma characteristics, Chinese baijiu can be classified into 12 diverse aroma types, including soy sauce, strong, light, rice, complex, sesame-like, herb-like, Fengxiang, Laobaigan, Fuyu, Chixiang, Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03594-w) contains supplementary material, which is available to authorized users. * Jiancai Zhu [email protected] 1
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100, Haiquan Road, Shanghai 201418, China
and Texiang aroma-type baijiu [3, 4]. Among these characteristics, soy sauce aroma-type baijiu has gained popularity owing to its unique soy sauce aroma. Aroma is a key indicator for evaluating the quality of Chinese baijiu. Some studies on the aroma of Chinese soy sauce aroma-type baijiu have been conducted. For example, Zhu et al. [5] identified 528
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