Browsing by Person "Zheng, Yan"

Now showing 1 - 2 of 2

Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach
(2024) Zheng, Yan; Oellig, Claudia; Zhang, Youfeng; Liu, Yuan; Chen, Yanping; Zhang, Yanyan
The correlations and differences of the key odorants were systematically conducted among three sweetness of goji wines by the sensomics approach. After aroma (extract) dilution analysis, 67, 67, and 66 odorants were screened in sweet goji wine, semi-dry goji wine, and dry goji wine, in which, 63 odorants were identified in all goji wines. Determination of 53 odorants revealed a total of 30 odorants with the concentrations surpassing their olfactory thresholds. Overall, the odor activity values (OAVs) of ketones decreased, while esters, alcohols, phenols, and aldehydes increased with the decrease in sweetness in goji wine samples. Nevertheless, (E)-β-damascenone, trans- and cis-whisky lactones, and 3-methyl-2,4-nonanedione, evoked cooked apple-like, coconut-like, and hay-like odor impressions in goji wines and showed the highest OAVs. A reliable evaluation of the aroma contributions was executed as aroma recombinations and suggested a successful evaluation of key odorants in goji wines.
Decoding the aroma of Jägermeister liqueur through sensory-directed flavor analysis combined with solvent-assisted flavor evaporation and headspace-stir bar sorptive extraction
(2025) Zhu, Lin; Lin, Zexin; Zheng, Yan; Liang, Jiaqi; Li, Yupan; Kramp, Sarah; Zhang, Youfeng; Xiang, Can; Chen, Leyin; Rigling, Marina; Hannemann, Lea; Oellig, Claudia; Zhang, Yanyan
Jägermeister liqueur is one of the most famous herbal liqueurs worldwide, distinguished by its unique anise-like, bitter, and caramel-like flavor. This study comprehensively analyzed its aroma components using sensory-directed flavor analysis combined with gas chromatography-mass spectrometry and gas chromatography-sulfur chemiluminescence detector. Results identified eugenol (clove-like, OAV = 1260), anethole (anise-like, OAV = 723), p-anisaldehyde (almond-like, OAV = 97), linalool (flowery, OAV = 25), and terpinen-4-ol (apple-like, OAV = 119) as key aroma-active compounds in Jägermeister. Two sulfur-containing compounds with meaty and caramel-like aromas were detected; however, their OAVs were below 1. Ethers (53.2 mg/L), phenolics (27.8 mg/L), and terpenoids (10.5 mg/L) were the most abundant compounds in Jägermeister, while esters were present at relatively low concentrations (254 μg/L). A comparative analysis revealed that Jägermeister exhibits a unique aroma profile among ten European herbal liqueurs, particularly enriched in caramel-like and licorice-like notes, which showed positive correlations with key aroma compounds such as vanillin. This work not only provides the first systematic aroma deconstruction of Jägermeister, but also offers new insights into the compositional patterns and classification of European herbal liqueurs, contributing to quality control, product authentication, and flavor optimization.