ArticleFoods (Basel, Switzerland)2026
Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized. In this study, the flavor characteristics of Jimo Huangjiu are characterized through static and dynamic sensory evaluation during the drinking process. This study identified the essential odorants of JMHJ through integrated sensomics analysis. Results revealed pyrazines and phenolic compounds as the characteristic aroma markers responsible for the unique smoky and burnt-like aroma of JMHJ. Ethyl 2-methylpropionate, 4-methylphenol, 4-ethyl-2-methoxyphenol,
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