Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics.

ABSTRACT: Sweetness is a critical sensory attribute of Fenjiu. However, the characterization of key odorants contributing to this flavor profile remains insufficient. Herein, key aroma compounds responsible for the sweet flavor differentiation between 13 base and commercial Fenjiu were elucidated using Napping with Ultra-Flash Profiling (Napping-UFP) combined with molecular sensory science techniques. Among the samples, QJ-6 and QS-3 exhibited a pronounced discrepancy in sweet aroma notes based on Napping-UFP analysis. A total of 75 and 71 aroma-active compounds were identified in the two samples, of which 26 and 23 key contributors were prioritized through quantitative analysis and odor activity value calculations, respectively. Recombination and omission experiments further validated that isoamyl

SUBMITTER: Liu R 

PROVIDER: S-EPMC12455065 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature