Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability

Zhang, Busheng; Lin, Liangcai; Zheng, Canjie; Liu, Xuan; Cui, Wanjing; Li, Xin; Lyu, Xiaotong; Zhang, Cuiying

doi:10.1016/j.foodchem.2023.137932

Cited by 7 publications

(2 citation statements)

References 34 publications

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“…In addition, the study determined the aroma contributions of phenylethanol, 2,3-dimethyl-5-ethylpyrazine, and sotolon etc through GC–O combined with AEDA. Although the research on empty cup aroma is still very limited, with the help of molecular sensory science, our research on the important aroma feature has gradually moved from the identification of volatile compounds , and the screening of indicator compounds to the identification of key aroma compounds . Next, we will investigate the formation mechanism of the empty cup aroma of SSB in greater depth.…”

Section: Resultsmentioning

confidence: 99%

“…At the same time, the research revealed that the interaction between lactic acid (LA) and sotolon demonstrated LA's ability to lower the detection threshold of sotolon, thereby enhancing its contribution to the empty cup aroma. In 2024, Zhang et al 8 developed an in situ detection method for the empty cup aroma of SSB, employing an untargeted flavoromics strategy to ascertain the authenticity and origin of SSB.…”

Section: ■ Introductionmentioning

confidence: 99%

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Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu

Qin,

Duan,

Shen

et al. 2024

J. Agric. Food Chem.

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The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type baijiu (SSB). The lasting times of SSB is significantly longer than that of other types of baijiu, with an average duration of 28 days. Key compounds such as 2,3-dimethyl-5-ethylpyrazine, phenylethyl alcohol, p-cresol, sotolon, benzeneacetic acid were identified in empty cup aroma due to their highest flavor dilution factor. Molecular dynamics (MD) simulation was performed to study the mechanism of empty cup aroma on the liquid−gas interface and solid−gas interface. The results revealed the existence of hydrogen bonding and van der Waals forces between sotolon and lactic acid, a representative nonvolatile compound, which are speculated to be an important reason for the empty cup aroma.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%