Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

[Display omitted] •Low field-NMR was firstly used in the age discrimination of Huangjiu.•Flavor compounds with ordor activity value (OAV) higher than 1 dominated the aging aroma of Huangjiu.•Basic amino acids greatly contributed to the flavor formation of Huangjiu during aging.•Molecular association...

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Veröffentlicht in:	Food chemistry 2022-07, Vol.383, p.132370-132370, Article 132370
Hauptverfasser:	Yang, Yijin, Ai, Lianzhong, Mu, Zhiyong, Liu, Haodong, Yan, Xin, Ni, Li, Zhang, Hui, Xia, Yongjun
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma China Chinese rice wine Esters - analysis Flavor compounds food chemistry Gas Chromatography-Mass Spectrometry - methods Low field-nuclear magnetic resonance (LF-NMR) Molecular association Odorants - analysis odors principal component analysis rice wines spectroscopy storage time umami Volatile Organic Compounds - analysis Wine - analysis
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