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Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma‐active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and trap extraction (PTE) method and analysed by aroma extract dilution analysis (AEDA) and gas chromatography–mass spectrometry‐olfactometry (GC–MS‐O). A total of 36 aroma compounds were characterized Jben samples, among them 30 and 32 compounds were detected in the salted Jben (260.88 mg/kg) and unsalted Jben (230.04 mg/kg) samples respectively. The alcohols, followed by acids and esters, were the most dominant aroma compounds in both samples. A total of 22 (salted Jben) and 25 (unsalted Jben) aroma‐active compounds were detected in the samples using GC–MS‐O. Based on the flavour dilution (FD) factor, the most potent aroma‐active compounds were ethyl caproate (FD = 2048, OAV = 2306, overripe fruit and pineapple odours), isoamyl acetate (FD = 2048, OAV = 2491, apple odour), hexyl acetate (FD = 1024, OAV = 1355, green odour), and isoamyl butyrate (FD = 1024, OAV = 932, green‐fruity odour) for the salted Jben sample and ethyl caproate (FD = 2048, OAV = 2388) and isoamyl acetate (FD = 1024, OAV = 880) for the unsalted Jben sample. The odour activity values (OAVs) ranged from 1 to 2491. The lowest OAVs represent the low aromatic active compounds (FD ≤ 32). The GC–MS‐O results were also consistent with the results of sensory analysis of the Jben samples. [ABSTRACT FROM AUTHOR]

Donkey broth has a unique aroma and is affected by cooking time. Five donkey broth samples of different stewing time were prepared. The volatile components were extracted by solvent‐assisted flavor evaporation (SAFE) and analyzed by gas chromatography‐mass spectroscopy (GC‐MS). According to the result, a total of 45 volatile aroma compounds were identified in five donkey broths (stewing time of 0 min, 1, 2, 3 and 4 h respectively). In terms of gas chromatography‐olfactometry (GC‐O) analysis, aroma extraction dilution analysis (AEDA) and calculating odor activity values (OAVs), respective 26 and 15 aroma active compounds were pointed out significantly in five donkey broths. Twelve odorants including 2‐methyl pentanal, 3‐hydroxyl‐2‐butanone, hexanal, dimethyl trisulfide, nonanal, 3‐(Methylthio)propanal, 2‐ethyl‐1‐hexanol, benzaldehyde, 4‐methoxyallylbenzene, (E,E)‐2,4‐nonadienal, delta‐hexalactone and octanoic acid were characterized as the common aroma active compounds existed in donkey broths with different stewing time. Principal component analysis (PCA) and sensory evaluation results characterized the difference of aroma profiles for the five different donkey broths, which showed that the duration of the stewing time had an important effect on the general flavor of donkey broth. [ABSTRACT FROM AUTHOR]

Niulanshan Baijiu (NLS), a kind of light‐flavor Baijiu, is very popular in China. The gray model [GM (1,1)], a mathematical model, is used to predict the content changes of key odorants in NLS during the aging process. First, the smell experiment of NLS was carried out by gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). Then, 34 aroma compounds in NLS aged four different years were identified and quantitated, calculated the OAVs of these aroma compounds, there were 18 compounds with OAVs >1, which were considered as important aroma compounds in NLS, and finally, the gray prediction was carried out by modeling the content of these compounds. The correlations between the predicted values and actual values were as high as 0.9969. This is the first time that GM (1,1) is used in liquor content analysis, and the good prediction results show the applicability of GM (1,1) in predicting the content change of compounds during Baijiu aging. [ABSTRACT FROM AUTHOR]

Fish soup was usually prepared in electrical stewpot instead of traditional purple clay stewpot due to its convenience nowadays; however, fish soup prepared in electrical stewpot at a high temperature for a long time resulted in flavour deterioration. The flavour profile of crucian carp soup prepared in high temperature modes (traditional purple clay stewpot (TS) and commercial ceramic electrical stewpot (CS)) and low temperature modes (electrical stewpot with low temperature modulation modes (TM1‐TM6)) was studied by sensory evaluation, gas chromatography‐mass spectrometry (GC‐MS) and GC‐MS/olfactometry (GC‐MS/O). Results indicated that crucian carp soup prepared in TM2 (heating rate of 2.44°C/min, constant temperature time of 20 min, low temperature of 90°C, low temperature time of 60 min) had favourable sensory characteristic with stronger cooked fish and fatty aroma and lower off‐flavour. Twenty‐six odorants in crucian carp soup were identified by GC‐MS/O. Of these, 8 odour‐active compounds presented odour activity values (OAVs) greater than 1, with several aldehydes and 1‐octen‐3‐ol contributing as important odorants of crucian carp soup. TM2 samples exhibited higher OAVs in these 8 odorants compared with CS and other TM samples. The umami‐taste amino acids in TM2 accounted for a higher proportion compared to TS and CS samples. The correlation analysis between sensory characteristics and odorants through partial least squares regression (PLSR) indicated that octanal, decanal and 1‐octen‐3‐ol were significantly and positively associated with cooked fish note. Heptanal, octanal, decanal and (E,E)‐2,4‐decadienal significantly and positively linked with fatty note. (E,E)‐2,4‐Decadienal showed a significant and negative correlation with fishy odour. [ABSTRACT FROM AUTHOR]