Wang, Juan published the artcileCharacterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis, Computed Properties of 123-29-5, the main research area is Huangjiu aroma compound flavor sensory analysis China; Aroma recombination; Gas chromatography-olfactometry (GC-O); Huangjiu; Key odorants; Omission/addition.
Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.
Food Research International published new progress about Flavor. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.
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