E-viri
Recenzirano
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Yang, Sheng-Bing; Fu, Jun-Jie; He, Jia-Huan; Zhang, Xiao-Juan; Chai, Li-Juan; Shi, Jin-Song; Wang, Song-Tao; Zhang, Su-Yi; Shen, Cai-Hong; Lu, Zhen-Ming; Xu, Zheng-Hong
Food chemistry, 11/2024, Letnik: 457Journal Article
Qu-aroma is of great significance for evaluation the quality of Daqu starter. This study aimed to decode the Qu-aroma of medium-temperature Daqu (MT-Daqu) via “top-down” and “bottom-up” approaches. Firstly, 52 aroma descriptors were defined to describe the MT-Daqu aroma by quantitative descriptive analysis. Secondly, 193 volatile organic compounds (VOCs) were identified from 42 MT-Daqu samples by HS-SPME-GC–MS, and 43 dominant VOCs were screened out by frequence of occurrence or abundance. By Thin Film (TF)-SPME-GC-O-MS, 27 odors and 90 VOCs were detected in MT-Daqu mixture, and 14 odor-active VOCs were screened out by odor intensity. Thirdly, a five-level MT-Daqu aroma wheel was constructed by matching 52 aroma descriptors and 37 aroma-active VOCs. Finally, Qu-aroma of MT-Daqu was reconstructed with 37 aroma-active VOCs and evaluated by omission experiments. Hereinto, 26 key aroma-active VOCs were determined by OAV value ≥1, including isovaleric acid, 1-hexanol, isovaleraldehyde, 2-octanone, trimethylpyrazine, γ-nonalactone, 4-vinylguaiacol, etc. •52 descriptors were determined through a “Top-down” approach.•37 aroma-active compounds were identified via “Bottom-up” approach.•A five-level aroma wheel of MT-Daqu was established.•Qu-aroma of MT-Daqu was reconstructed using 37 aroma-active VOCs.•26 key aroma-active VOCs were confirmed by OAV, reconstitution, and omission.
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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in: SICRIS
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