Abstract
“Li” is a Chinese-style craft beer made from traditional Chinese ingredients including, malt, seeds of Job's tears, millet, broomcorn millet, and lily. “Li” is a masterpiece of the ancient Chinese alcoholic beverage culture. This study aimed to analyze the odor characteristics and key odor components of “Li”. Solid-phase microextraction and liquid–liquid extraction with comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry were used to analyze the beer, and 106 odor-active compounds were identified. Fifteen key odor-active compounds were identified by aroma extract dilution analysis. Sensory evaluation indicated that floral, fruity, malty, and mellow odors were the main odor characteristics. Through aroma recombination and omission experiments, 9 compounds were identified as contributing to these odor characteristics, which were: phenylethanol (floral, OAV=797), isobutanol (mellow, OAV=20), methionol (cooked potato-like, OAV=29), octanoic acid (sweat, OAV=234), hexanoic acid (sweat, OAV=19), ethyl octanoate (fruity, OAV=55), phenethyl acetate (honey-like, OAV=31), ethyl hexanoate (fruity, OAV=1), maltol (creamy, OAV=30).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
