Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

• DOI: 10.1021/acs.jafc.5b05426
• Publication Date: 2015-12-30T10:37:57Z
• Authors: Laura Franitza; Michael Granvogl; Peter Schieberle
• Keywords: Dilution; Isotope dilution

Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application extract dilution analysis (AEDA) on a distillate volatiles prepared from A revealed 40 aroma-active compounds flavor (FD) factor range 8 to 2048. The identification experiments indicated cis-whiskey lactone, vanillin, decanoic acid, 2- 3-methylbutanol with highest FD factors. AEDA B showed only 26 same range. Among them, particular, ethyl butanoate, 1,1-diethoxyethane, (S)-2-methylbutanoate, acid appeared Thirty-seven having at least an ≥32 one two quantitated using stable isotope assays or enzyme kits (2 compounds). calculation odor activity values (OAVs; ratio concentration respective threshold) ethanol, (E)-β-damascenone OAVs whereas 2,3-butanedione, 3-methylbutanal, butanoate B. Most present similar concentrations both rums, but significant differences determined for 4-allyl-2-methoxyphenol (all higher A) B). Finally, aromas successfully simulated recombinate reference odorants as they naturally occurred spirits.