1. Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis
- Author
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He Huang, Yiyuan Chen, Jiaxin Hong, Hao Chen, Dongrui Zhao, Jihong Wu, Jinchen Li, Jinyuan Sun, Xiaotao Sun, Mingquan Huang, and Baoguo Sun
- Subjects
Spirits ,Sensory evaluation ,Quantitative targeted flavoromics analysis ,Multivariate statistical analysis ,Differential markers ,Chemical source ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could clearly distinguish 5 types spirits, and had been validated through quantitative targeted flavoromics analysis. Consequently, 44 potential differential markers between 5 types spirits were screened. Among, 34 definite differential markers were further confirmed to be highly correlated with target sensory attributes and could effectively distinguish types of spirits. Ultimately, 14 key differential markers (including 2-methylbutane, linalool, acetaldehyde, d-limonene, β-myrcene, phenylethyl alcohol, phenethyl acetate, heptyl formate, ethyl octanoate, ethyl decanoate, ethyl pentanoate, ethyl hexanoate, hexanoic acid, and ethyl hexadecanoate) could reveal the chemical sources of spirit sensory and serve as targets for identifying different types of spirits. Overall, the results of flavoromic characterization of 5 types spirits provided a significant step forwards in understanding of differentiation of spirits by sensory coupled with quantitative, and statistical analysis
- Published
- 2024
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