Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds

Jun Zhang; Jialing Lu; Xiaowei Yu; Shuang Chen; Yan Xu

doi:10.1016/j.foodchem.2024.142506

Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds

Food Chem. 2024 Dec 18:469:142506. doi: 10.1016/j.foodchem.2024.142506. Online ahead of print.

Authors

Jun Zhang¹, Jialing Lu¹, Xiaowei Yu¹, Shuang Chen², Yan Xu³

Affiliations

¹ Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Resources, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
² Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Resources, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: shuangchen@jiangnan.edu.cn.
³ Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Resources, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address: yxu@jiangnan.edu.cn.

PMID: 39724700
DOI: 10.1016/j.foodchem.2024.142506

Abstract

In this study, the aroma profiles of high- and low-alcohol Jiangxiangxing Baijiu were compared through sensory analysis, revealing significant differences in acidic, floral, fruity, smoky and oxidized oil notes. To further clarify the underlying causes of aroma differences, we examined the concentrations of 106 important compounds, revealing that the concentrations differences between the two were generally 1 to 2 times. Furthermore, the determination results of the olfactory thresholds (OTs) indicated that the OT_{40% vol} of 87 aroma compounds was less than the OT_{50% vol}, with 68 compounds exhibiting OT changes ranging from 2 to 17 times. Finally, in terms of odor activity values (OAVs), it was established that changes in OTs of aroma compounds might be the primary reason behind the differences in aroma profiles. Overall, focusing on the impact of ethanol concentration on the OTs of aroma compounds is a key point of flavor modulation in low-alcohol Jiangxiangxing Baijiu.

Keywords: Aroma differences; Jiangxiangxing Baijiu; Low-alcohol; Olfactory threshold.