6-(2-Formyl-5-methyl-1<i>H</i>-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu

Zhao, Tengfei; Ni, Derang; Hu, Guangyuan; Wang, Li; Chen, Shuang; Xu, Yan

doi:10.1021/acs.jafc.9b02095

Cited by 21 publications

(17 citation statements)

References 36 publications

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“…Aroma compounds have similar structures or aroma properties and may create a superimposing effect when combined [20][21][22]. Pyrazine is a class of nitrogen-containing heterocyclic compounds, most of which have roasted aroma characteristics [35,36].…”

Section: Relationships Between Pyrazine Concentrations and Roasted Aromamentioning

confidence: 99%

“…Studies have shown that some sub-threshold aroma compounds may contribute to the overall aroma by an additive effect with supra-threshold aroma compounds [11,21]. To analyze whether sub-threshold pyrazines can affect the supra-threshold pyrazines, which in turn have an impact on the roasted aroma in SSAB, four sub-threshold pyrazines and four supra-threshold pyrazines were selected for additional tests.…”

Section: Organoleptic Impact Of Pyrazines On Ssab Aroma Perceptionmentioning

confidence: 99%

“…Pyrazines are one of the important classes of compounds in Baijiu and are found in highly variable concentrations, between ng•L −1 and mg•L −1 [19]. Aroma compounds with similar structures and/or aroma properties may create perceptual interactions in combination [20][21][22]. We were interested in whether the perceptual interaction between pyrazines occurred in Baijiu.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan

Chen

Nie

et al. 2021

Foods

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Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.

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Section: Relationships Between Pyrazine Concentrations and Roasted Aromamentioning

confidence: 99%

Section: Organoleptic Impact Of Pyrazines On Ssab Aroma Perceptionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan

Chen

Nie

et al. 2021

Foods

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“…First, multidimensional approaches can be used for further fractionation purposes. Two-dimensional HPLC (HPLC × HPLC), which was used successfully as a multidimensional fraction technique in identifying two new flavor components in Chinese baijiu (Zhao et al, 2018(Zhao et al, , 2019, is applicable for fractionation of wine volatile extracts. Operated in offline mode, fractionation using two-dimensional pHPLC is a two-step procedure for separated HPLC fractionations (Zhao et al, 2018(Zhao et al, , 2019.…”

Section: 2mentioning

confidence: 99%

Strategies for the identification and sensory evaluation of volatile constituents in wine

Chen

Darriet

2021

Comp Rev Food Sci Food Safe

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Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.

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“…These compounds are regarded as part of the backbone of Baijiu. Based on the previous flavor research, their FDs or OAVs were much higher than one, so they are generally regarded as essential compounds contributing substantially to the Baijiu flavor (Table S1; Fan et al, 2019;Niu et al, 2017;Niu et al, 2020;Song et al, 2019;Wang et al, 2019;Zhao et al, 2019). Recently, Song et al (2020) discovered that 1-butanol was not only an aroma contributor but also a marker compound for the discrimination of strong aroma-type Baijiu samples from different geographical origins.…”

Section: Introductionmentioning

confidence: 99%

Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu

Wang

Zhu

Zheng

et al. 2021

Journal of Food Science

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Nineteen compounds, including ten esters, six acids, and three alcohols, were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% v/v in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of ethyl hexanoate determined by the nonprofessional group were higher than the respectively corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of ethyl valerate (OAV: 1176.00 to 2321.17), ethyl octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of ethyl valerate, ethyl octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, respectively. On the contrary, the OAVs of ethyl heptanoate (OAV: 3.60 to 5.70) and isoamyl alcohol (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. Practical Application: Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.

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6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu

Cited by 21 publications

References 36 publications

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Strategies for the identification and sensory evaluation of volatile constituents in wine

Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu

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