Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis

Sweetness is an important Baijiu quality marker, but there is limited research on it. In this study, the main contributors to Baijiu sweetness were identified by “sensomics” combined with “flavoromics”. A total of 43 volatile compounds (mostly esters) were found that appeared to contribute to Baijiu...

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Autores principales:	Yulu Sun, Yue Ma, Shuang Chen, Yan Xu, Ke Tang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	sweetness baijiu volatile compound sensory-guided fractionation multivariate data analysis Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/8616759a1b454b4697e2d3c961dfca56
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spelling	oai:doaj.org-article:8616759a1b454b4697e2d3c961dfca562021-11-25T17:36:21ZExploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis10.3390/foods101128432304-8158https://doaj.org/article/8616759a1b454b4697e2d3c961dfca562021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2843https://doaj.org/toc/2304-8158Sweetness is an important Baijiu quality marker, but there is limited research on it. In this study, the main contributors to Baijiu sweetness were identified by “sensomics” combined with “flavoromics”. A total of 43 volatile compounds (mostly esters) were found that appeared to contribute to Baijiu sweetness, through sensory-guided fractionation and compositional analysis. Correlation analysis between the volatile composition and perceived sweetness of 18 Baijiu samples with different sweet intensities identified 14 potential contributors. Additional testing verified that combining the 14 compounds reproduced Baijiu sweetness exactly, and omission testing identified ethyl hexanoate, hexyl hexanoate and ethyl 3-methylbutanoate as the major contributors to Baijiu sweetness. These findings not only broadened our understanding of Baijiu sweetness, but also highlighted the major contribution of volatile compounds to sweetness perception, knowledge which may facilitate future flavor modification of a wide variety of foods and beverages.Yulu SunYue MaShuang ChenYan XuKe TangMDPI AGarticlesweetnessbaijiuvolatile compoundsensory-guided fractionationmultivariate data analysisChemical technologyTP1-1185ENFoods, Vol 10, Iss 2843, p 2843 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	sweetness baijiu volatile compound sensory-guided fractionation multivariate data analysis Chemical technology TP1-1185
spellingShingle	sweetness baijiu volatile compound sensory-guided fractionation multivariate data analysis Chemical technology TP1-1185 Yulu Sun Yue Ma Shuang Chen Yan Xu Ke Tang Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
description	Sweetness is an important Baijiu quality marker, but there is limited research on it. In this study, the main contributors to Baijiu sweetness were identified by “sensomics” combined with “flavoromics”. A total of 43 volatile compounds (mostly esters) were found that appeared to contribute to Baijiu sweetness, through sensory-guided fractionation and compositional analysis. Correlation analysis between the volatile composition and perceived sweetness of 18 Baijiu samples with different sweet intensities identified 14 potential contributors. Additional testing verified that combining the 14 compounds reproduced Baijiu sweetness exactly, and omission testing identified ethyl hexanoate, hexyl hexanoate and ethyl 3-methylbutanoate as the major contributors to Baijiu sweetness. These findings not only broadened our understanding of Baijiu sweetness, but also highlighted the major contribution of volatile compounds to sweetness perception, knowledge which may facilitate future flavor modification of a wide variety of foods and beverages.
format	article
author	Yulu Sun Yue Ma Shuang Chen Yan Xu Ke Tang
author_facet	Yulu Sun Yue Ma Shuang Chen Yan Xu Ke Tang
author_sort	Yulu Sun
title	Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
title_short	Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
title_full	Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
title_fullStr	Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
title_full_unstemmed	Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
title_sort	exploring the mystery of the sweetness of baijiu by sensory evaluation, compositional analysis and multivariate data analysis
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8616759a1b454b4697e2d3c961dfca56
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Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis

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