Determination of Taste Threshold of Flavor Compounds in Baijiu
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(1.Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University),Ministry of Education, Beijing 100048;2.Chinese National Alcohols Research Institute of Beijing Technology and Business University, Beijing 100048;3.School of Food Science and Engineering, South China University of Technology, Guangzhou 510641;4.Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University, Beijing 100048)

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    Abstract:

    Baijiu is the Chinese national alcohol, and its unique flavor carries a rich culture and history and is an important part of Chinese culture. The flavor of Baijiu mainly depends on the aroma and taste of the compounds in the Baijiu. The threshold and content of the compounds directly affect their contribution to the overall flavor of Baijiu. Threshold is a bridge connecting chemical content and sensory characteristics in flavor chemistry and is a reference index for studying the importance of key flavor compounds in Baijiu. There is extensive research on the aroma threshold of flavor compounds in Baijiu, while research on taste thresholds is still in its infancy. So it is urgent to carry out systematic research. In this paper, the volume fraction of 46% ethanol aqueous solution was used as the matrix, and the three-alternative forced-choice (3-AFC) was used to determine the threshold by optimizing the alcohol content of the matrix and the sensory evaluation method. The taste thresholds of 48 important flavor compounds in Baijiu were determined, including the detection threshold and its taste characteristic threshold. The study found that a single compound could exhibit various taste characteristics, and there were great differences in the taste characteristics of different compounds. Still, the taste characteristics of the same kind of compounds had certain similarities. Most of the acid compounds could present a variety of taste characteristics such as sour, bitter, and astringent taste, and some acid compounds had no obvious sour taste. Ester compounds were mainly sweet and bitter, but the sweetness threshold was not greater than its bitterness threshold. Alcohol compounds could show bitterness, and some could also show sweetness and astringency. Two aldehydes and pyrophenols could show a bitter taste. The results provided a more detailed and accurate threshold reference for studying Baijiu taste, which was of great significance to the sensory evaluation, flavor chemistry research and product quality improvement of the Baijiu industry.

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  • Received:July 23,2024
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  • Online: December 16,2024
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