Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
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 vola...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010411 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856664918360064 |
|---|---|
| author | Han Zhao Li-Juan Chai Wei Zhang Xiao-Juan Zhang Zhen-Ming Lu Song-Tao Wang Cai-Hong Shen Jin-Song Shi Zheng-Hong Xu |
| author_facet | Han Zhao Li-Juan Chai Wei Zhang Xiao-Juan Zhang Zhen-Ming Lu Song-Tao Wang Cai-Hong Shen Jin-Song Shi Zheng-Hong Xu |
| author_sort | Han Zhao |
| collection | DOAJ |
| description | 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. The combination of sensory evaluation and electronic tongue analysis revealed that 1-propanol diminished the floral and fruity flavor and increased the bitterness and astringency. According to SHS/GC–MS analysis, 1-propanol mainly inhibited the volatility of ethyl acetate, ethyl butyrate, ethyl valerate, and ethyl hexanoate. Further, the Feller additive model and odor activity value method confirmed the four binary mixtures formed by 1-propanol and four esters had masking effects. Finally, the partition coefficients were calculated to clarify the relationship between volatility and interaction of compounds. |
| format | Article |
| id | doaj-art-6187bb67d928410b9ff278c48de4eaad |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6187bb67d928410b9ff278c48de4eaad2025-02-12T05:32:15ZengElsevierFood Chemistry: X2590-15752025-01-0125102153Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compoundsHan Zhao0Li-Juan Chai1Wei Zhang2Xiao-Juan Zhang3Zhen-Ming Lu4Song-Tao Wang5Cai-Hong Shen6Jin-Song Shi7Zheng-Hong Xu8School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR ChinaSchool of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China; Corresponding authors.School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR ChinaSchool of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR ChinaSchool of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR ChinaNational Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR ChinaNational Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR ChinaSchool of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR ChinaSchool of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Corresponding authors at: 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. The combination of sensory evaluation and electronic tongue analysis revealed that 1-propanol diminished the floral and fruity flavor and increased the bitterness and astringency. According to SHS/GC–MS analysis, 1-propanol mainly inhibited the volatility of ethyl acetate, ethyl butyrate, ethyl valerate, and ethyl hexanoate. Further, the Feller additive model and odor activity value method confirmed the four binary mixtures formed by 1-propanol and four esters had masking effects. Finally, the partition coefficients were calculated to clarify the relationship between volatility and interaction of compounds.http://www.sciencedirect.com/science/article/pii/S2590157524010411Sauce-flavor baijiu1-propanolEthyl estersFlavorPerceptual interaction |
| spellingShingle | Han Zhao Li-Juan Chai Wei Zhang Xiao-Juan Zhang Zhen-Ming Lu Song-Tao Wang Cai-Hong Shen Jin-Song Shi Zheng-Hong Xu Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds Food Chemistry: X Sauce-flavor baijiu 1-propanol Ethyl esters Flavor Perceptual interaction |
| title | Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds |
| title_full | Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds |
| title_fullStr | Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds |
| title_full_unstemmed | Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds |
| title_short | Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds |
| title_sort | changes in flavor profile of sauce flavor baijiu perceptual interactions between 1 propanol and aroma compounds |
| topic | Sauce-flavor baijiu 1-propanol Ethyl esters Flavor Perceptual interaction |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010411 |
| work_keys_str_mv | AT hanzhao changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT lijuanchai changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT weizhang changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT xiaojuanzhang changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT zhenminglu changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT songtaowang changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT caihongshen changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT jinsongshi changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds AT zhenghongxu changesinflavorprofileofsauceflavorbaijiuperceptualinteractionsbetween1propanolandaromacompounds |