Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy

TL;DR

This study identifies specific odorants responsible for the smoky and burnt-like aroma of Jimo Huangjiu, a Chinese alcoholic beverage.

Contribution

The study introduces a novel aroma-directed screening strategy to identify key odorants and their synergistic interactions in Huangjiu.

Findings

Pyrazines and phenolic compounds are identified as the main aroma markers in Jimo Huangjiu.

Synergistic interactions between nonanoic acid and phenolic compounds contribute to a Qu-like aroma.

Eleven specific odorant compounds were confirmed as key contributors to the unique aroma profile.

Abstract

Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized. In this study, the flavor characteristics of Jimo Huangjiu are characterized through static and dynamic sensory evaluation during the drinking process. This study identified the essential odorants of JMHJ through integrated sensomics analysis. Results revealed pyrazines and phenolic compounds as the characteristic aroma markers responsible for the unique smoky and burnt-like aroma of JMHJ. Ethyl 2-methylpropionate, 4-methylphenol, 4-ethyl-2-methoxyphenol, β-phenylethyl alcohol, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-methoxyphenol, 2-methylphenol, 2,3-dimethylpyrazine, and 2-hydroxy-3-methyl-2-cyclopentenone were confirmed as key odorants in JMHJ. Furthermore, the synergistic interactions between nonanoic acid and phenolic compounds were found to contribute to a Qu-like aroma, representing a novel mechanism for this characteristic sensory attribute in Huangjiu.

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