Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-13 DOI:10.1016/j.foodchem.2025.144250

Jun Zhang, Xiaowei Yu, Shuang Chen, Yan Xu

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引用次数: 0

Abstract

The oxidized oil-like off-odor is a key factor affecting the aroma quality of Jiangxiangxing Baijiu. This study employed a chemo-sensory strategy to investigate the correlation between this off-odor and 27 potential aroma compounds in Jiangxiangxing Baijiu with varying alcohol contents. Analysis of compound concentrations and odor activity values (OAVs) revealed aldehydes were the primary class significantly positively correlated with the off-odor intensity in both high- and low-alcohol systems. Notably, the low-alcohol system exhibited higher OAVs and significant variations in olfactory thresholds (1–14-fold). Aroma addition experiments confirmed aldehydes were key contributors to this off-odor. Omission tests indicated octanal, decanal, (2E)-2-nonenal, and (2E,4E)-2,4-nonadienal significantly influenced the off-odor in high-alcohol systems. Additionally, nonanal, (2E)-2-dodecenal, and (2E,4E)-2,4-decadienal were also key compounds to the off-odor in low-alcohol systems. This study highlights the significant impact of alcohol content on the oxidized oil-like off-odor, providing practical guidance for regulating it in Jiangxiangxing Baijiu with varying alcohol levels.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.