Comprehensive 2D gas chromatography-time-of-flight mass spectrometry was combined with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chemical and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network analysis. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alcohol levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alcoholic beverages.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2020.127335 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Assisted Fermentation by a Modified Strain Producing Protease Improved the Quality of Sufu.
Food Sci Nutr
January 2025
Traditionally fermented sufu is popular because of its flavor, abundance of nutrients, and long shelf life. However, traditional sufu is difficult to produce via industrial processes because of dominant microorganism attenuation during fermentation. Herein, specific protease-producing strains were isolated from traditional sufu.
View Article and Find Full Text PDFOven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds ( L.).
J Food Sci Technol
February 2025
Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness () with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time.
View Article and Find Full Text PDFChanges in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds.
Food Chem X
January 2025
School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China.
1-Propanol is an important aroma compound in sauce-flavor Baijiu. However, the mechanism by which it affects the aroma of sauce-flavor Baijiu has not been fully investigated. In this study, an instrumental and perceptual analysis was employed to assess the impact of 1-propanol on the flavor and volatile compounds in sauce-flavor Baijiu.
View Article and Find Full Text PDFBiofiltration for odor mitigation in water resource recovery facilities.
Sci Total Environ
January 2025
Department of Civil Engineering, City College of New York, New York, NY 10031, United States.
Odor emissions, primarily from anthropogenic activities like waste treatment and industrial processes, pose significant challenges in urban areas, particularly near water resource recovery facilities. While these emissions are generally not toxic, they can adversely affect community wellbeing and investment, prompting stricter regulations in some regions. For example, New York State's hydrogen sulfide guidelines are more stringent than federal standards.
View Article and Find Full Text PDFCost-effective production of meaty aroma from porcine cells for hybrid cultivated meat.
Food Chem
January 2025
Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, National University of Singapore, 2 Medical Drive, Singapore 117593, Singapore; Integrative Sciences and Engineering Programme (ISEP), National University of Singapore, Singapore 119077, Singapore; Institute of Bioengineering and Bioimaging (IBB), Agency for Science, Technology and Research (A*STAR), Singapore; Mechanobiology Institute, National University of Singapore, 5A Engineering Drive 1, Singapore 117411, Singapore; CAMP, Singapore-MIT Alliance for Research and Technology, 1 CREATE Way, Singapore 138602, Singapore. Electronic address:
Cultivated meats are typically hybrids of animal cells and plant proteins, but their high production costs limit their scalability. This study explores a cost-effective alternative by hypothesizing that controlling the Maillard and lipid thermal degradation reactions in pure cells can create a meaty aroma that could be extracted from minimal cell quantities. Using spontaneously immortalized porcine myoblasts and fibroblasts adapted to suspension culture with a 1 % serum concentration, we developed a method to isolate flavor precursors via freeze-thawing.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!