Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

Abstract

The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments. 92 components in Meilanchun were identified. Among them, 47 odor active compounds were further confirmed by GC-MS/O with aroma extract dilution analysis (AEDA). Ethyl pentanoate, 3-methy-1-butanol, methional, ethyl 3-phenylpropanoate, phenethyl alcohol had the highest flavor dilution (FD) factors (FD = 2187). Among the 88 components that were determined in terms of their odor activity values (OAVs), 35 compounds showed OAVs ≥ 1. Furthermore, a reconstitution model was prepared by mixing the above mentioned 35 compounds, lactic acid, phenethyl alcohol and 2-methoxy-1,3-dioxolane, and showed a good similarity to the aroma of Meilanchun baijiu. Omission/addition experiments further confirmed that ethyl hexanoate (OAV 1945), ethyl butanoate (OAV 838), 3-methyl-1-butanol (OAV 2), 3-methylbutanal (OAV 618), methional (OAV 59), and dimethyl trisulfide (OAV 44), might be the most important compounds for the unique flavor of Meilanchun baijiu. In addition, phenols and acetoin (OAV 66) were confirmed to be the key odorants and the odorless compound lactic acid played a significant role in the roasted sesame flavor baijiu by the omission experiments.