Characterization\nof Potent Odorants Causing an Oily\nOdor in Rice-Made Baijiu by Comparative Aroma Extract Dilution Analysis,\nQuantitative Measurements, and Aroma Addition and Omission Studies

The presence of an oily odor in rice-made Baijiu is a\nunique characteristic\nthat has not been thoroughly studied. This study qualitatively and\nquantitatively identified important aroma-active compounds in samples\nwith typical and atypical oily odors using aroma extract dilution\nanalysis (AEDA). By comparing the differences between flavor dilution\n(FD) and odor activity values (OAVs), nine compounds showing significant\ndifferences were selected. By combining normal-phase silica gel column\nand sensory analysis, these nine potential oily odor compounds were\nisolated from the typical oily odor sample. Addition and omission\nexperiments confirmed that hexanal, <i>trans</i>-2-heptenal, <i>trans</i>,<i>trans</i>-2,4-nonadienal, (2<i>E</i>)-2-decenal, <i>trans</i>,<i>trans</i>-2,4-decadienal,\nand γ-nonanolide are key contributors to the oily odor.