Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis

• Published in: Food Chemistry: X 2024-10, Vol.23, p.101716, Article 101716
• Main Authors: Huang, He, Chen, Yiyuan, Hong, Jiaxin, Chen, Hao, Zhao, Dongrui, Wu, Jihong, Li, Jinchen, Sun, Jinyuan, Sun, Xiaotao, Huang, Mingquan, Sun, Baoguo
• Format: Article
• Language: English
• Subjects: Chemical source; Differential markers; Multivariate statistical analysis; Quantitative targeted flavoromics analysis; Sensory evaluation; Spirits
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101716

Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could clearly distinguish 5 types spirits, and had been validated through quantitative targeted flavoromics analysis. Consequently, 44 potential differential markers between 5 types spirits were screened. Among, 34 definite differential markers were further confirmed to be highly correlated with target sensory attributes and could effectively distinguish types of spirits. Ultimately, 14 key differential markers (including 2-methylbutane, linalool, acetaldehyde, d-limonene, β-myrcene, phenylethyl alcohol, phenethyl acetate, heptyl formate, ethyl octanoate, ethyl decanoate, ethyl pentanoate, ethyl hexanoate, hexanoic acid, and ethyl hexadecanoate) could reveal the chemical sources of spirit sensory and serve as targets for identifying different types of spirits. Overall, the results of flavoromic characterization of 5 types spirits provided a significant step forwards in understanding of differentiation of spirits by sensory coupled with quantitative, and statistical analysis •The vacuum-assisted sorbent extraction (VASE) extracted more trace components.•A total of 325 trace components were identified in 5 types spirits.•14 key differential markers were screened through multivariate statistical analysis.•Key differential markers reveal the characteristic flavor of corresponding spirits.•Acetaldehyde and d-limonene explained the juniper flavor for gin.