Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

Abstract

Abstract The sensory impacts of dimethyl disulfide (DMDS, cooked cabbage) and methional (MET, cooked potato), in Chinese light aroma-type Baijiu (LTB), soy sauce aroma-type Baijiu (SSB), and strong aroma-type Baijiu (STB) were evaluated by aroma extraction dilution analysis (AEDA), quantitative analysis and chemometric analysis. The two odorants were screened, and the flavor dilution (FD) factors ranged from 27 to 729. SSB had significantly higher (p