Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach

The sensomics approach was used to characterize the key odorants in rum made from sugar cane juice. Aroma extract dilution analysis (AEDA) revealed 39 aroma-active compounds in the flavor dilution (FD) factor range from 8 to 2048. Per this analysis, 2- and 3-methyl-1-butanol, cis-whisky lactone, 2-phenylethanol, decanoic acid, and vanillin were identified with the highest FD factors. In total, 36 of the identified aroma compounds showed FD factors of at least 32 and were analyzed using stable isotope dilution analysis (SIDA) or an enzymatic reaction (acetic acid and ethanol). With the quantitative data at hand, odor activity values (OAVs), the ratios of concentration to odor threshold, were calculated; (E)-β-damascenone, ethyl (S)-2-methylbutanoate, and ethanol had the highest OAVs. The aroma was successfully simulated by a recombination experiment using reference compounds in their naturally occurring concentrations. Finally, formation pathways for the key odorants are discussed.