Browsing by Person "Xiang, Can"

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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.
Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms
(2024) Rigling, Marina; Liang, Jiaqi; Entenmann, Isa; Frick, Konstantin; Schmid-Staiger, Ulrike; Xiang, Can; Kopp, Lena; Bischoff, Stephan C.; Zhang, Yanyan
Microalgae are a promising and sustainable source of nutritious food, especially for use in alternatives to fish and seafood. Among them, Phaeodactylum tricornutum (PT) stands out for its potential to revolutionize future diets with its rich nutrient profile and eco-friendly cultivation methods. However, its typically fishy and “brackish water” off-odor has been a significant deterrent. Using 13 basidiomycetes as starter cultures, the dynamic changes in the aroma were studied. To better understand the aroma development during fermentation, odor-active compounds were identified using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry–olfactometry. By submerged fermentation lasting 39 and 51 hours with Pleurotus citrinopileatus (PCI) and Pleurotus eryngii (PER), respectively, the unpalatable odor of PT was transformed into savory and seafood-like aromas, while retaining most of the valuable carotenoids (fucoxanthin and β-carotene were retained at 75 % and 90 %) and fatty acids (eicosapentaenoic acid and docosahexaenoic acid were preserved at 80 % of their initial concentrations). Throughout the fermentation process, key odorants responsible for the algae's initial green, grassy, and unpleasant odor were reduced, while compounds responsible for savory and seafood-like fragrances increased. A series of sulfur compounds, such as dimethyl disulfide, were found to be major contributors to the post-fermentation aroma.