关键词: 黄酒；酯类化合物；气味阈值；S-型曲线；香气感知相互作用

Abstract: Gas chromatography-mass spectrometry (GC-MS) coupled with an external standard method was used for the quantification of 20 esters in four typical types of Huangjiu. Gas chromatography-olfactometry (GC-O) was used to determine the odor traits of 14 odor-active esters. Further, four important ester compounds were selected for perceptual interaction investigation by sensory analysis and the S-curve method. Synergistic effects were observed in binary mixtures of ethyl lactate (a) with ethyl acetate (b), and ethyl phenylacetate (c) with ethyl 2-methylbutanoate (d). At 50% correct detection probability, the overall odor thresholds of Huangjiu aromatic reconstitution were reduced from 8.04% (V/V) to 4.32% (V/V), and 11.56% (V/V) to 2.28% (V/V) by these two mixtures (a/b, c/d), respectively. Besides, the a/b (90:10, m/m) and c/d (93:7, m/m) mixtures could obviously enhance the intensity of fruity aroma compared with the single compounds. It was indicated that there was a synergistic aroma enhancing effect between these ester compounds, which affected the fruity aroma of Huangjiu. These results will provide a theoretical foundation for Huangjiu flavor regulation.

Key words: Huangjiu; ester compounds; odor threshold; S-curve; aroma perceptual interaction