Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

作者：Lihua Wang, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu, Ke Tang · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14030344 · 被引用次数：12 · 研究领域：Fermentation and Sensory Analysis、Olfactory and Sensory Function Studies、Phytochemicals and Antioxidant Activities

Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with flavor dilution (FD) ≥ 32, were confirmed in Zhuyeqing by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis. Quantitative analysis revealed that 22 odorants with odor activity values (OAVs) ≥ 1. Aroma recombination tests showed that 22 odorants with OAV ≥ 1 can recombine the aroma characteristics of Zhuyeqing; omission tests revealed that ethyl cinnamate, ethyl octanoate, ethyl acetate, β-damascenone, and eugenol with OAV ≥ 10 had significant effects on Zhuyeqing.