Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis. (15th January 2023)

• Record Type: Journal Article
• Authors: Chen, Lu; Yan, Ruyu; Zhao, Yahui; Sun, Jinyuan; Zhang, Yanyan; Li, Hehe; Zhao, Dongrui; Wang, Bowen; Ye, Xingqian; Sun, Baoguo
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 174(2023)
• Publication Date: 2023-01-15
• Subjects: Retronasal aroma -- Log P -- Aroma burst -- Aftertaste -- Dynamic sensory perception; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2023.114430
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This experiment investigated the dynamic sensory profile and changes in retronasal aroma during the drinking process of baijiu (53%Alcohol by Volume). The Temporal Check-All-That-Apply (TCATA) method was used to characterize the dynamic sensory changes of baijiu. The use of Vocus proton transfer reaction mass spectrometry (Vocus-PTR-MS) in combination with GC × GC-MS revealed 83 potentially dominant volatile aroma compounds that associated with 69 Vocus-PTR-MS ions. The contribution of the compounds to the perception of baijiu was found to be related with their compound type and hydrophobicity. Hydrophilic compounds dominated the aroma burst-stage, with small molecule alcohols, aldehydes, and phenols etc. contributed a variety of aromas and enriched the baijiu drinking experience. Hydrophobic compounds dominated the aftertaste-stage, particularly C7-9 esters, alcohols, and aldehydes, dominating flavor perception of baijiu drinking. Finally, 1-butanol, ethyl lactate, phenylacetaldehyde, octanoic acid, ethyl hexanoate, and ethyl heptanoate were selected as the key aroma compounds contribute to the changes in sensory perception during baijiu drinking. Highlights: The dynamic aroma profile of baijiu was researched via TCATA for the first time. The length of the carbon chain of esters affects their contribution to baijiu perception. Hydrophilic/hydrophobic compounds dominate the aroma burst/aftertaste of baijiu. Six compounds were found as the key ingredients contribute to baijiu perception.