Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.

@article{Chen2013CharacterizationOO,
  title={Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.},
  author={Shuang Chen and Dong Wang and Yan Xu},
  journal={Journal of agricultural and food chemistry},
  year={2013},
  volume={61 40},
  pages={9712-8}
}
The aroma characteristics of sweet-type Chinese rice wine were studied by sensory analysis, aroma extract dilution analysis (AEDA), and quantitative analysis. Sensory evaluation demonstrated that a caramel-like note was the most distinctive characteristic for sweet-type Chinese rice wine. AEDA was carried out on the extract of a typical sweet-type Chinese rice wine sample. Thirty-nine odor-active regions were detected in the sample with a flavor dilution (FD) factor ≥8, and 37 of these were… CONTINUE READING