Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

• DOI: 10.1021/acs.jafc.6b04242
• Publication Date: 2016-12-17T16:21:02Z
• Authors: Sha Sha; Shuang Chen; Michael Qian; Chengcheng Wang; Yan Xu
• Keywords: Dimethyl trisulfide; Solid-Phase Microextraction; Ethyl hexanoate; Dilution

The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means headspace solid phase microextraction–aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected HS-SPME-AEDA with (FD) factors >5, and 58 these further identified. Among them, ethyl hexanoate, 2-furfurylthiol, dimethyl trisulfide, 3-methylbutanal, butanoate, 2-methylbutanoate, pentanoate, 4-methylpentanoate appeared the highest FD factors. In particular, eight sulfur-containing odorants identified to be potentially important liquor. concentration compounds quantitated combination four different quantitative measurements, 36 had concentrations higher than their corresponding odor thresholds. On basis activity values (OAVs), 2-furfurylthiol (OAV 1182), trisulfide 220), β-damascenone 116), methional 99) could responsible for unique An recombination model prepared mixing OAVs >1 showed a good similarity original For first time, determined typical potent odorant in omission study.